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Best Deviled Eggs
Who doesn’t love deviled eggs? Commies. Pinkos. Deviled eggs know no time or demographic, they are just blissfully democratic appetizers. In the same category as pigs in a blanket: everyone is happy to see them, sophisticated people shed their cool. You can’t be annoyed when there are deviled eggs around; it would be like being irritated in the presence of a puppy or a rainbow.
How Long to Boil Eggs for Deviled Eggs
Bring a large pot of water to a boil. Gently lower the eggs into the boiling water, and cook, uncovered, for 9 minutes, allowing the water to return to a summer (adjust the heat as necessary to make sure the water isn’t at a full boil).
While the eggs are cooking, fill a large bowl with ice water. Drain the eggs and place them in the ice water bath until just barely warm, about 15 minutes.
Peel the eggs while they are still slightly warm to it easier to remove the shells in big pieces, so you don’t have to chip them off and mess up the eggs. Tap them lightly on the counter.
How to Make Deviled Eggs
Give the hard boiled eggs a quick roll to crackle up the shells.
Then peel carefully.
Carefully remove all of the yolks into a medium-sized mixing bowl,or the bowl of a food processor.
Add the mayonnaise, Dijon mustard, hot sauce, shallot, salt and pepper.
Mash everything in the bowl with a fork until smooth and well blended. If you are using a food processor, pulse the mixture if you want it to be a bit coarse, let it run if you are looking for super smooth.
You can simply scoop the filling into the egg whites with a spoon, or for prettier deviled eggs transfer the yolk mixture to a pastry bag or sturdy zipper top bag fitted with a generous sized piping tip and pipe the mixture into the egg white halves.
Sprinkle with paprika or top with crumbled bacon, or whatever you like!
Deviled Eggs Ingredients
The basic ingredients for classic deviled eggs are hardcooked eggs (the yolks get mashed into the rest of the filling, mayonnaise, Dijon mustard, and I always like to add hot sauce, shallot, salt and pepper. But you can adapt and switch up the ingredients like crazy, though mayo mashed into the yolks, plus salt and pepper, is the most basic ingredient baseline.
Different Deviled Egg Recipes
These are the most basic deviled eggs around, but you can add all kinds of different flavorings from chipotle peppers, Za’atar seasoning and avocado to the filling, and bacon, chives, and cilantro on top.
How Long Are Deviled Eggs Good For?
You can make deviled eggs up to a day ahead of time, and store them covered with plastic wrap or in a sealed container for a day or two. If you can add the final garnishes at the end, they will look fresher. You can let them sit out at room temperature for a few hours, covered with plastic wrap. If they sit out uncovered as a gathering they may start to dry out a bit on the surface, unless but they will still be safe and taste delicious.
Other Great Party Appetizers:
- Proscuitto, Asian Pear, and Blue Cheese Crostini
- Tomato Bruschetta
- Hot Creamy Mushroom and Spinach Dip
- Honey Roasted Figs
- Herbed Cheesy Puff Pastry Bacon Straws
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How to Make Deviled Eggs
Ingredients
- 1 dozen large eggs
- ⅓ cup mayonnaise
- 2 teaspoons Dijon mustard
- Few dashes hot sauce to taste, such as Tabasco or Sriracha sauce
- 1 tablespoon finely minced shallot
- Kosher salt and freshly ground black pepper to taste
- Paprika or crumbled cooked bacon for sprinkling optional; skip this if you are using other seasonings
Instructions
- Bring a large pot of water to a boil. Gently lower the eggs into the boiling water, and cook, uncovered, for 9 minutes, allowing the water to return to a summer (adjust the heat as necessary to make sure the water isn't at a full boil).
- While the eggs are cooking, fill a large bowl with ice water. Drain the eggs and place them in the ice water bath until just barely warm, about 15 minutes.
- Peel the eggs while they are still slightly warm to it easier to remove the shells in big pieces, so you don’t have to chip them off and mess up the eggs. Tap them lightly on the counter, give them a quick roll to crackle up the shells, then peel carefully. Carefully remove all of the yolks into a medium-sized mixing bowl,or the bowl of a food processor. Place the whites on a serving platter
- Add the mayonnaise, Dijon mustard, hot sauce, shallot, salt and pepper. Mash everything in the bowl with a fork until smooth and well blended. If you are using a food processor, pulse the mixture if you want it to be a bit coarse, let it run if you are looking for super smooth.
- You can simply scoop the filling into the egg whites with a spoon, or for prettier deviled eggs transfer the yolk mixture to a pastry bag or sturdy zipper top bag fitted with a generous sized piping tip and pipe the mixture into the egg white halves. Sprinkle with paprika or top with crumbled bacon, or whatever you like!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sometimes classic is just best.
I’ve been craving deviled eggs recently. I do prefer the simple, classic recipes like this one.