Classic Deviled Eggs Recipe

Deviled eggs are a timeless appetizer, perfect for holidays, parties, or any gathering. This classic recipe combines creamy yolks with tangy mustard and a hint of heat, resulting in a delightful bite-sized treat.

Why I Love This Recipe

I appreciate this deviled eggs recipe for its simplicity and versatility. With just a handful of basic ingredients, I can create a flavorful appetizer that's always a crowd-pleaser. Plus, it's easy to customize with different garnishes to suit any occasion.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• Optional: a dash of hot sauce
• Salt and freshly ground black pepper, to taste
• Optional garnishes: paprika, chopped chives, and/or fresh dill

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the hard-boiled eggs: Place the eggs in a medium pot and cover them with an inch of cold water. Bring the water to a rolling boil, then immediately cover the pot and turn off the heat. Let the eggs sit in the hot water for 10 to 12 minutes. Transfer them to a bowl of ice water and chill for 14 minutes before peeling.
2. Slice and remove yolks: Once peeled, slice the eggs in half lengthwise. Carefully remove the yolks and transfer them to a medium bowl. Set the egg whites aside.
3. Make the filling: To the bowl with the egg yolks, add the mayonnaise, Dijon mustard, apple cider vinegar, and a dash of hot sauce, if using. Mash with a fork until creamy. Season to taste with salt, pepper, and additional hot sauce, if desired.
4. Fill the egg whites: Divide the filling among the egg white halves. For a polished look, I like to use a piping bag, but a spoon works just as well.
5. Garnish and serve: Top with paprika, chopped chives, and/or fresh dill, if desired. Serve immediately or refrigerate until ready to serve.

Servings and Timing

• Servings: This recipe yields 12 deviled egg halves, serving approximately 6 people.
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Pickle Relish: Add a teaspoon of sweet pickle relish to the filling for a touch of sweetness and texture.
• Spicy Kick: Incorporate finely chopped pickled jalapeños or a pinch of cayenne pepper into the yolk mixture for added heat.
• Avocado: Replace half of the mayonnaise with mashed avocado for a creamy, healthful twist.

Storage/Reheating

Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. To maintain freshness, I recommend adding any garnishes just before serving. Deviled eggs are best enjoyed cold and do not require reheating.

FAQs

How can I make peeling hard-boiled eggs easier?

Using eggs that are a few days old can make peeling easier. After boiling, transferring the eggs to an ice bath and letting them cool completely also helps the shells come off more smoothly.

Can I make deviled eggs ahead of time?

Yes, you can prepare the hard-boiled eggs and the filling up to two days in advance. Store the egg whites and yolk mixture separately in the refrigerator, and assemble them just before serving for optimal freshness.

What are some unique garnishes for deviled eggs?

Beyond the classic paprika and chives, you can garnish deviled eggs with crispy bacon bits, pickled jalapeño slices, or even a small piece of smoked salmon for added flavor and presentation.

How do I transport deviled eggs without them tipping over?

Using a specialized deviled egg carrier or platter with indentations can help keep the eggs stable during transport. Alternatively, placing them on a bed of lettuce in a container can provide some stability.

Are there dairy-free options for deviled eggs?

Yes, traditional deviled eggs are dairy-free since mayonnaise does not contain dairy. Just ensure that any additional ingredients or garnishes you use are also dairy-free.

Conclusion

This classic deviled eggs recipe is a simple yet flavorful appetizer that's sure to be a hit at any gathering. With easy preparation and room for creative variations, it's a go-to dish I love to make and share.

Print