Introduction
Deviled eggs are the perfect party appetizer, effortlessly elegant and always a crowd-pleaser. You’ll love how simple they are to make, and their creamy, tangy filling is endlessly customizable. They’re a classic for a reason, offering a bite-sized burst of flavor that’s both nostalgic and delicious.
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
- Gently slice your 6 hard boiled eggs in half lengthwise. Carefully scoop out the yolks into a medium bowl and place the whites on a serving platter.
- Mash the egg yolks thoroughly with a fork until they form a fine crumble.
- To the yolks, add the mayonnaise, dijon mustard, salt, and pepper. Mix until fully combined and the filling is completely smooth.
- Spoon or pipe the yolk mixture evenly back into the cavities of the 12 egg white halves.
- Garnish each deviled egg with a light sprinkle of paprika and fresh dill to taste.
Variations
- Fresh Herbs: Stir finely chopped fresh chives or parsley directly into the yolk mixture for added color and flavor.
- Texture Twist: Fold in a small amount of very finely minced celery or sweet pickle relish for a delightful crunch.
- Spicy Kick: Add a dash of hot sauce or a pinch of cayenne pepper to the filling for some heat.
- Fancy Piping: For a polished look, spoon the filling into a zip-top bag, snip off a corner, and pipe it into the egg whites using a swirling motion.
Tips for Success
- For easy peeling, use eggs that are a week or two old rather than very fresh ones, and shock them in an ice bath immediately after boiling.
- To ensure your filling is ultra-smooth, press the mashed yolks through a fine-mesh sieve before mixing with the other ingredients.
- Let the hard boiled eggs cool completely before peeling and slicing to prevent the whites from tearing.
- For best presentation, wipe your serving platter and the egg white halves with a paper towel to remove any excess moisture before filling.
Storage & Reheating
Store deviled eggs in an airtight container in the refrigerator for up to 2 days. It’s best to store them unfilled, keeping the yolk mixture and egg whites separate until just before serving. They are meant to be served cold and should not be reheated.
FAQ
Can I make deviled eggs ahead of time?
Yes, you can prepare the components up to a day ahead. Store the cooked egg whites and the yolk filling separately in the fridge, then assemble and garnish within an hour or two of serving.
How do I get my egg yolks centered for a prettier look?
Gently roll your raw eggs on the counter before boiling. This helps to slightly break the air sac and can result in more centered yolks.
My filling is too runny. How can I fix it?
The mixture may be warm. Chill it in the refrigerator for 15-20 minutes to firm up. You can also add a little more of the mashed yolk to thicken it.
What’s the best way to hard boil eggs for this recipe?
Place eggs in a single layer in a pot, cover with cold water by 1 inch, and bring to a rolling boil. Turn off the heat, cover the pot, and let sit for 12 minutes before transferring to an ice bath.
Can I use a substitute for mayonnaise?
Greek yogurt or sour cream can be used for a tangier flavor, but note this is a variation, as the listed recipe specifically calls for mayonnaise.
Why are they called “deviled” eggs?
The term “deviled” historically refers to dishes that are spicy or zesty, originally from the use of mustard or pepper to give the eggs their characteristic tangy flavor.
