Deviled Eggs Recipe
This Deviled Eggs recipe is a classic side dish or appetizer for Easter, Christmas, or any occasion. This the best recipe made with simple ingredients but can be spiced up with many variations. Always a crowd favorite and a holiday staple.
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DEVILED EGG RECIPE
When it comes to deviled eggs I like mine pretty classic. I’ve tried them all the ways, with Dijon mustard, apple cider vinegar, bacon, avocado, and hot sauce. But I always come back to this version.
HOW TO MAKE DEVILED EGGS
- Hard boil eggs and let cool. Crack egg shells and peel eggs.
- Cut each egg in half lengthwise. Remove the egg yolks and put them in a medium bowl. Mash the yolks with a fork. Add the mayonnaise, mustard, and vinegar. Add salt and pepper to taste.
- Spoon the creamy mixture into the egg white halves or use a piping bag if you want it fancy. Top with a little sprinkle of paprika. Chill until serving.
HOW TO BOIL EGGS FOR DEVILED EGGS
- Place eggs in a pot in a single layer and covering them with cold water about an inch above the eggs.
- Turn the heat up to medium high and once water starts to bubble add some salt to the pot.
- Bring water to a rolling boil. If your heat is too high, you will get some violent boiling water and end up with egg casualties.
- Once water comes to a rolling boil, place the lid on and turn off the heat.
- Let eggs sit for 12-13 minutes making sure to not open the lid or all of the heat will escape. Make sure not to start your timer until right when you turn off the heat.
- When the time is up remove eggs from pot with a slotted spoon and rinse in cold water or in a bowl of ice water to stop the eggs from continuing to cook.
TIP: Old eggs tend to peel easier than fresh eggs.
Here are more tips and tricks on how to hard boil eggs.
WAYS TO PIPE EGG FILLING
- Use a piping bag or frosting bag with a fancy tip.
- Fill a Ziploc bag with creamy filling. Cut of the corner of a Ziploc bag and pipe away.
HOW FAR AHEAD CAN I MAKE DEVILED EGGS
You can make them up to 2 days in advanced. Keep the filling and egg whites separate until the day of.
WHY VINEGAR?
The filling of the eggs is dense and rich. Adding a little bit of vinegar adds a bit of acidity to brighten up the dish. This is the secret ingredient.
VARIATIONS:
- Bacon – nice crispy bacon on top adds a salty bite.
- Dijon mustard – classic yellow mustard is great but Dijon mustard is a little more subtle if desired.
- Pickle juice – blend in some pickle juice into the filling.
- Avocado – add diced avocado on top.
- Sriracha – add a drizzle on top for a kick.
- Tabasco sauce – spice it up by adding it to the filling or on top.
- Blue cheese crumbles – Add a sprinkle on top.
OTHER EGG RECIPES
- Martha’s Breakfast Casserole
- Deviled Egg Spread
- Cheesy Overnight Bacon and Egg Casserole
- Horseradish Deviled Eggs
- Bacon, Asparagus Frittata
- Bacon, Egg, and Potato Skillet
- Overnight Ham and Cheese Enchiladas
- Chicken Salad Sandwiches
Deviled Eggs Recipe
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- salt and pepper to taste
- paprika for garnish
Instructions
- Hard boil eggs. (see above in post for full instructions)
- Cut each egg in half lengthwise. Remove the yolks and put them in a bowl. Mash the yolks with a fork. Add the mayonnaise, mustard, and vinegar. Add salt and pepper to taste.
- Spoon the filling into the egg white shells. Sprinkle with paprika. Chill until serving.
Am I missing where the nutritional facts are?
They are at the bottom of the recipe card.
Is the mix more dry or more wet?
Definitely wet.
The best way to boil eggs.
Put in pan, cover with about an inch or so with water, add salt. Bring to boil and boil for 5 minutes. Cover remove from heat and let sit another 5. Run cold h2o give ice bath to cool and in about another 5 or so peel. Unless eggs are older shells just come right off, no egg chunks on shells.😃
Thats the recipe my mom used. She passed in 17 at 90 but thats one she whipped up and they never lasted. EVERYBODY LOVED THEM
Bless your mom. I’m sure it’s hard without her.
Just the way I like them. Classic recipe without any weird additions. Perfect and the sprinkle of paprika at the end is beautiful.Â
Yep. I’m a purist too.
I’ve never heard of adding salt to the water while the eggs are cooking. Is that for seasoning or for a different reason, like making them easier to peel?
It’s supposed to help the shells from cracking.