Introduction
Deviled eggs are a timeless appetizer that’s perfect for potlucks, picnics, and holiday gatherings. Their creamy, savory filling and elegant presentation make them a crowd favorite. With this straightforward recipe, you can master a classic version that’s always a hit.
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
- Start by slicing your hard boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Arrange the empty egg white halves on a serving platter.
- Mash the yolks thoroughly with a fork until they form a fine, crumbly consistency.
- To the mashed yolks, add the mayonnaise, dijon mustard, salt, and pepper. Mix until the filling is completely smooth and creamy.
- Spoon the yolk mixture into a piping bag fitted with a star tip (or use a zip-top bag with a corner snipped off). Pipe the filling neatly into the cavities of the egg white halves. Alternatively, you can use a small spoon to fill the eggs.
- Garnish each deviled egg with a light sprinkle of paprika and a tiny sprig of fresh dill. Serve immediately or chill until ready to serve.
Variations
- Herbed & Zesty: Add 1/2 teaspoon of lemon juice and a tablespoon of finely chopped chives to the yolk mixture for a bright, fresh flavor.
- Smoky: For a different garnish, swap the paprika for a sprinkle of smoked paprika or a tiny piece of crispy chopped bacon.
- Simple & Elegant: Forgo piping and simply spoon the filling in for a rustic look. Garnish with just a single small piece of dill.
- Smooth & Silky: For an ultra-creamy texture, blend the yolk mixture in a mini food processor for a few seconds until perfectly smooth.
Tips for Success
- To easily peel hard boiled eggs, tap them all over on the counter, roll gently, and peel under cool running water.
- For the best flavor and texture, ensure your cooked eggs are completely cooled before peeling and slicing.
- When mixing the filling, taste it and adjust seasoning if needed before piping. The flavors will develop as they chill.
- For perfectly centered yolks, store your eggs on their sides in the refrigerator for a few hours before boiling.
Storage & Reheating
Store leftover deviled eggs in a single layer in an airtight container in the refrigerator for up to 2 days. The filling may cause the whites to soften slightly over time. Deviled eggs are best served cold and should not be reheated.
FAQ
1. How do I make perfect hard boiled eggs for this recipe?
Place eggs in a single layer in a saucepan, cover with at least an inch of cold water. Bring to a rolling boil, then cover and remove from heat. Let sit for 12 minutes before transferring to an ice water bath.
2. Can I make these ahead of time?
Yes. You can boil and peel the eggs up to 2 days in advance. For best results, store the whites and yolk mixture separately in the fridge and assemble them within a few hours of serving.
3. Why are they called “deviled” eggs?
The term “deviled” is a culinary term from the 18th century, referring to dishes that are spicy or zesty, traditionally from the addition of mustard or pepper.
4. My filling is a bit runny. How can I fix it?
If your filling is too loose, the yolks may have been undercooked or the mayonnaise was too warm. Chill the mixture for 20-30 minutes to firm it up before piping.
5. Can I use a different type of mustard?
The recipe calls for dijon mustard for its distinctive tangy flavor, but yellow mustard can be used in a pinch for a milder, more classic picnic-style taste.
6. Are there any good substitutes for mayonnaise?
While mayonnaise is standard for its creaminess, Greek yogurt or sour cream can be used for a tangier, slightly lighter filling, but note that this alters the classic flavor profile.
