How to Make Deviled Eggs

Introduction

You can’t beat a classic platter of deviled eggs at a potluck or picnic. Their creamy, savory filling and satisfying bite make them a universally loved appetizer. Mastering this simple recipe ensures you have a perfect, crowd-pleasing dish ready in minutes.

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

1. Carefully peel your hard boiled eggs and slice each one in half lengthwise.
2. Gently pop out the yolks from each egg white half and place them in a medium bowl. Arrange the empty whites on a serving plate.
3. To the bowl with yolks, add the mayonnaise, dijon mustard, salt, and pepper.
4. Mash the mixture with a fork until smooth and fully combined.
5. Spoon or pipe the yolk mixture back into the hollows of the egg white halves.
6. Sprinkle the filled eggs lightly with paprika and dill for garnish, then serve immediately or chill.

Variations

• Texture Twist: Leave the yolk filling slightly chunky for a more rustic feel.
• Herb-Infused: Mix finely chopped fresh chives or parsley directly into the yolk filling.
• Spicy Kick: Add a dash of hot sauce or a pinch of cayenne pepper to the filling.
• Elegant Presentation: Use a piping bag with a star tip to fill the egg whites for a fancy look.

Tips for Success

• For easier peeling, use eggs that are a week or two old rather than brand new.
• After boiling, transfer the eggs to an ice bath to stop the cooking and help the shells separate cleanly.
• For the smoothest filling, press the yolks through a fine-mesh sieve before mixing.
• Let the filled eggs chill, covered, for at least 30 minutes before serving to allow the flavors to meld.

Storage & Reheating

Store deviled eggs in a single layer in an airtight container in the refrigerator for up to 2 days. They are best served cold and should not be reheated.

FAQ

1. How do I make perfect hard boiled eggs?

Place eggs in a single layer in a saucepan, cover with cold water by an inch, and bring to a boil. Cover, remove from heat, and let sit for 10-12 minutes, then transfer to an ice bath.

2. Why are my deviled eggs called “deviled”?

The term “deviled” historically refers to a dish that is seasoned with spicy or zesty ingredients, like mustard and pepper.

3. My filling is too runny. How can I fix it?

This usually means the yolks were undercooked. You can try adding a little more mashed yolk, or chill the mixture for 20 minutes to help it firm up before piping.

4. Can I make these ahead of time?

Yes. Prepare the egg white halves and the yolk filling separately. Store the whites covered, and keep the filling in a sealed bag in the fridge. Assemble just before serving for the best texture.

5. My egg yolks are greenish-gray. Are they safe to eat?

Yes, this is a harmless chemical reaction between the sulfur in the egg white and iron in the yolk from overcooking. The eggs are still safe, though slightly less visually appealing.

6. What can I use instead of a piping bag?

A simple zip-top bag with one corner snipped off works perfectly. For a no-fuss approach, just use a small spoon.