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.
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.
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.
- 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
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- salt and pepper to taste
- paprika for garnish
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.