Deviled eggs make the perfect little snack / appetizer, and are a fun way to spice up your regular boiled eggs! This is a very basic recipe but there a few variations you can make.
It has never made sense to me why deviled eggs are called deviled eggs. I mean, how could something so tiny and cute be considered "deviled"??
Deviled eggs are so fun to make and even funner to eat! This cute little appetizer can be made almost as quickly as it disappears!
The prep is insanely easy and there aren't many ingredients involved, but you get deliciously creamy, light, and fluffy egg yolks in every bite. The recipe itself is quite basic, but there are a lot of variations to choose from! (More on that below)
What are deviled eggs?
Deviled eggs are eggs split open lengthwise with the yellow removed. The yellows are then mashed and mixed in with some mayo and mustard. They're then either spooned or piped back into the space where the yellow used to be. Some optional extra toppings include a sprinkling of paprika (I use smoked paprika) and/or some chopped chives or green onions.
How long to boil deviled eggs
To boil the eggs, pick a pot that fits the eggs and allows you to fill with water just about an inch over the top of the eggs. Let the water come to a boil over high heat. Once it starts boiling, I like to crank the heat down just a smidge (to medium high) so the water is still boiling, but not too aggressively. This helps avoid getting cracked or burst eggs. Allow the eggs to boil for about 10 minutes.
10 minutes will make for a relatively well-done yellow. A well-done egg is more fitting for deviled eggs because the yolks are going to be mixed with mayonnaise and mustard, which will produce a soft and creamy final product. I wouldn't recommend using runnier eggs because they can be a bit difficult to mash into a smooth final paste.
This recipe is about as basic as you can get with deviled eggs. There are tons of different variations you can make for deviled eggs! My favorite is bacon deviled eggs (just add some finely chopped bacon to the egg yolks before piping them back into the whites).
Some other optional add-ins include chopped chives, green onion, bell pepper, sun dried tomatoes. Make sure whatever you add is finely chopped to make it easier to pipe or spoon back into the egg whites. You can also add about 1 teaspoon of hot sauce to the yolks for an added kick, or 2 tablespoons of horse radish for flavor and texture!
If you want to make some healthier deviled eggs, you can swap out the mayo for an equal amount of Greek yogurt. You can also add a mashed avocado to the egg yolks, along with 2 tablespoons of either yogurt or mayo. Or on the flip side, you can treat yourself with some sour cream in place of the mayo!
If you liked this, try out some of our other breakfast favorites!
• the BEST egg salad sandwiches • egg and avocado salad • ultimate pancakes • how to make crepes • Dalgona coffee • rolled buttermilk biscuits • blueberry muffins
Deviled eggs make the perfect little snack / appetizer, and are a fun way to spice up your regular boiled eggs! This is a very basic recipe but there a few variations you can make.
Ingredients
6 large eggs
¼ cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon vinegar or fresh lemon juice
salt and pepper to taste
smoked paprika, for topping (optional)
fresh chives or green onions, chopped, for topping (optional)
Instructions
Cook the eggs: Place 6 large eggs in the bottom of a large saucepan. Fill with cold water, covering the eggs with about 1 inch of water. Place over high heat and bring to a boil. Reduce heat slightly to medium-high so the water is still boiling, but not too vigorously (to prevent cracked eggs). Boil for about 10 minutes. Transfer the eggs to an ice bath or run under cold water to cool enough to handle.
Peel the eggs, and split them even down the center lengthwise. Carefully remove the egg yolks and set them aside in a small bowl. Give the egg yolks a light mash to break them up slightly.
Add mayonnaise, mustard, vinegar, and salt to the egg yolks. Using a fork, stir and mash the mix until the egg yolks are fully broken up and you're left with a smooth, creamy mixture.
Using a spoon or piping bag with the tip sniped off, scoop / pipe the egg yolk mixture back into the space in the egg whites. Serve as is, top with paprika, or add your own favorite toppings!
Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.
The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor.
But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white. Follow this tip: Having just the right amount of mayonnaise in the filling makes for good flavor and good texture.
At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.
How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.
How do you make deviled eggs creamy, not lumpy? Get out your food processor: If you mix the yolks in your food processor with the mayonnaise and mustard, it will make the filling light and fully emulsified, like a mousse.
Deviled eggs are a naturally rich, decadent food so adding something acidic such as vinegar or lemon juice in the mixture can brighten the flavors and keep them from tasting too rich.
Specifically, salt suppresses bitter tastes to help bring out the eggs' natural taste, while pepper adds a pop of outside spice. You can switch up your eggs' flavor by using different types of pepper. While black and white pepper come from the same plant, they have slightly different tastes.
This recipe for Deviled Eggs Without Mustard tastes just like classic deviled eggs but with apple cider vinegar in place of dijon mustard. They're a creamy, delicious appetizer everyone should try!
Each half of an egg is filled pretty high with a smooth and creamy egg yolk mixture.Each deviled egg is then topped with a piece of bacon, smoked paprika, and chives. It's definitely a rich appetizer, but it's so good.
Mayo is an important part of deviled eggs, but overusing it can create that runniness as well as make the end product taste a bit bland. Another key tip is to be mindful of time. If you assemble your deviled eggs too early, the water content in the filling will break it down and result in runny eggs.
“I wasn't able to say I was lucky, because my mother would rather us say that we were blessed, and she also didn't like that lucky sounded like Lucifer,” she told Rolling Stone in 2010. “Deviled eggs were called 'angeled' eggs. I wasn't allowed to eat Lucky Charms, but I think that was the sugar.
Deviled eggs are hard-boiled eggs that have been peeled, cut in half, then stuffed with a paste made from the yolk and other ingredients. Basic deviled egg filling is made with egg yolks, mayonnaise, relish, mustard, salt, and pepper. The eggs are often seasoned with spices like paprika or cayenne pepper.
As long as you store them in the fridge, you can eat refrigerated deviled eggs (or any cooked egg dish) within four days, according to the USDA, but you should aim to eat them within two days for optimal freshness. Once you take them out of the fridge, you should serve them within two hours.
In an interview with Real Simple, Trey Braswell of Braswell Family Farms shared that warm egg whites are not only more susceptible to tearing, but warm yolks can also even cause mayonnaise or a dairy-based filling like yogurt or crème fraîche to split.
You can prepare eggs in advance to eat throughout the week. Eggs can last for several days in the fridge or for several months when frozen. There's a huge variety of egg-based dishes to choose from, and many of them can be meal prepped.
Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.
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