Introduction
Deviled eggs are the ultimate crowd-pleasing appetizer, perfect for potlucks, holidays, and picnics. You’ll love their creamy, tangy filling and how effortlessly impressive they look on a platter. Mastering this classic recipe gives you a timeless dish you can always rely on.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 12 deviled egg halves
Ingredients
- 6 hard boiled eggs
- 1/4 cup mayonnaise
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Paprika and dill to taste (for garnish)
Instructions
- Carefully peel your hard boiled eggs. Slice each egg in half lengthwise.
- Gently pop the yolks out into a medium bowl. Arrange the empty egg white halves on a serving plate.
- To the yolks, add the mayonnaise, dijon mustard, salt, and pepper. Mash with a fork until completely smooth and well combined.
- Spoon the yolk mixture evenly back into the cavities of the egg white halves. For a fancier look, you can pipe the filling using a zip-top bag with the corner snipped off.
- Garnish the filled eggs lightly with a sprinkle of paprika and fresh or dried dill. Serve immediately or chill until ready to serve.
Variations
- For a Polished Look: Pipe the filling using a pastry bag fitted with a star tip for elegant swirls.
- Change the Garnish: Use finely chopped chives, a tiny slice of olive, or a light dusting of cayenne pepper instead of paprika and dill.
- Simplify Serving: For a buffet, serve the egg white halves with a bowl of the yolk filling and let guests fill their own.
- Presentation Twist: Arrange the finished deviled eggs on a bed of leafy greens or shredded lettuce for added color.
Tips for Success
- For easy peeling, use eggs that are at least 7-10 days old and shock them in an ice bath after boiling.
- Ensure the yolks are mashed until perfectly smooth before adding other ingredients to avoid a grainy texture.
- Taste the filling before piping and adjust the salt, pepper, or mustard to your preference.
- Sprinkle the garnish on just before serving to keep it looking fresh and vibrant.
Storage & Reheating
Store leftover deviled eggs in a covered container in the refrigerator for up to 2 days. The filling may begin to weep moisture over time. Deviled eggs are served cold and should not be reheated. For best make-ahead results, you can prepare the filling and store it separately from the whites for up to a day.
FAQ
1. How do I boil eggs so they peel easily?
Start with older eggs, add a splash of vinegar to the boiling water, and immediately transfer the cooked eggs to an ice bath for at least 5 minutes to stop the cooking and contract the egg from the shell.
2. My yolk mixture is too runny. How can I fix it?
Ensure your hard boiled eggs are fully cooled and set. If the mixture is still loose, you can add a bit more mashed yolk or let the filling chill in the fridge for 15-20 minutes to firm up before piping.
3. Can I make deviled eggs ahead of time?
Yes, you can prepare the filling and store it separately in an airtight container for 1 day. Fill the egg whites no more than a few hours before serving for the best texture.
4. What if I don’t have paprika for garnish?
You can simply omit it or use another garnish from the variations list. The flavor of the deviled egg itself will still be delicious.
5. Are deviled eggs supposed to be spicy?
The name “deviled” traditionally refers to the use of spicy or zesty seasoning. In this recipe, the dijon mustard and black pepper provide the classic “deviled” flavor. You can add a pinch of cayenne to the filling for more heat.
6. Can I use yellow mustard instead of dijon?
Yes, you can substitute an equal amount of yellow mustard. The flavor will be slightly different—more tangy and less complex—but still tasty.
