We like to keep things on the savory side and tend to rely on mustard, vinegar or a dash of lemon juice. The thing about deviled eggs is that you can make them just how you like them. If you prefer your deviled eggs to be a little sweeter and love sweet pickles, add some. I mentioned above that we really like to keep things simple.
To me, perfect deviled eggs have mayonnaise , a little vinegar or lemon juice, regular yellow mustard, salt, and pepper. I simply mix the yolks with the ingredients I just listed until smooth then add the filling back into the egg white halves.
Since we have one in our kitchen, I love using our small cookie scoop for adding the deviled eggs mixture into the egg white halves, but a regular spoon works quite well. Another idea is to cut the corner of a resealable plastic bag, fill it with your filling then pipe it into the egg white halves.
When we were playing around with this recipe, we both rummaged through our refrigerator and pantry to come up with a bunch of fun toppings we thought would work well for deviled eggs. For something more classic, you could use smoked or sweet paprika. Here are four tips for making them perfectly, every time. Use a wider saucepan with a lid. Our recipe below calls for 6 large eggs.
A medium saucepan does the trick nicely. If you are planning on doubling the recipe, you might want to consider using a large, wide saucepan instead.
Cover the eggs with cold water, not hot. When cooking hard boiled eggs, we want the water covering the eggs to heat from cold to boiling. By starting with cold water and not hot, the temperature rises slower, preventing the risk of shells cracking and promotes even cooking.
Bring to a boil, cover the pan, cook for 30 seconds then remove from the heat. The moment we see a rolling boil, we cover the pan with a lid and let it cook for a mere 30 seconds.
After that, we slide the pot off the burner completely and let it stand for 12 to 14 minutes, depending on the size of our eggs. Stop the cooking by plunging into icy water. When you know your eggs are perfectly cooked, you want to stop them from cooking any further as quickly as you can. The easiest way for us to do this is to transfer them into ice water and let them stay there for 5 to 10 minutes. Once cool, you can peel and get to making deviled eggs. The eggs turn out perfectly and are easy to peel.
If you have a pressure cooker, I highly recommend taking a look. There are lots of tricks out there for easy peel eggs. Recipe updated, originally posted April Since posting this in , we have tweaked the recipe to be more clear. The only thing we measure is the acid vinegar or lemon juice since that can make or break things. We also like a little less mustard than most, so you might find you want to add more than we suggest below.
Heat over high heat until the water comes to a rolling boil, cover the saucepan with a lid, cook for 30 seconds then remove completely from the heat and let stand for 12 minutes. This can range from 12 to 14 minutes, depending on the size of your eggs.
Prepare a bowl of ice water. Transfer eggs with a slotted spoon to the ice water and leave for 5 minutes. Crack egg shells and carefully peel them away.
If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes. Gently dry eggs then slice in half, lengthwise. Remove the yolks and add to a medium bowl then arrange the whites on a serving platter. Mash the yolks into a fine, powdery paste. If you're preparing and serving them at home, it's no sweat to make a platter of deviled eggs lined up in neat rows, waiting to be devoured.
But if you're making them to take to a small gathering or potluck, even the best deviled egg tray might not get them there intact without egg yolk smears and smudges. Prepping Pointers : Thankfully, we have a solution. The secret to bringing deviled eggs to a party is to make them ahead of time, and keep the yolks and white separate. Up to two days in advance, prepare your favorite recipe as usual, but instead of spooning or piping the filling into the egg white halves, transfer the filling to a plastic ziplock bag.
Place the egg white halves in an airtight container and store in the refrigerator with the filling until you're ready to go.
When you're ready to leave, keep the filling in the bag and the egg white halves in the container and grab your favorite platter or deviled egg tray, plus any toppings you would like to add. Assembling Notes: Once you're at the destination, all you have to do is assemble them.
As an Amazon Associate, I may receive a small commission from qualifying purchases. Nutrition Information is estimated based on ingredients used and may not be exact. Notify me of follow-up comments by email. Notify me of new posts by email. Devilled Eggs. Jump to Recipe. How to make Devilled Eggs: Hard boil your eggs and let them cool completely in an ice water bath before making devilled eggs. You can boil your eggs the day before making the devilled eggs if you like, just make sure to peel them before refrigerating as they peel better if done right after cooling rather than the next day.
If you want the devilled eggs to look pretty, you can pipe the filling into the egg whites with a piping bag and a large star tip. This recipe can easily be doubled or tripled if you want to make a large batch of devilled eggs. Continue to Content. Prep Time 5 minutes. Total Time 5 minutes. Instructions Slice the hard boiled eggs in half and remove the yolks to a bowl. Add the mayonnaise, vinegar, mustard, sugar, and salt to the egg yolks and mash everything together.
For a smoother consistency, use an electric hand mixer to whip the mixture until smooth.
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