Best Devilled Eggs Recipe
Okay, let’s be honest, who doesn’t grab at least three devilled eggs the moment they hit the table?
This is one of those recipes that always makes heads turn around the table, but is secretly super simple to make. Now, let’s together make these so delicious eggs!
How to Make Devilled Eggs
Step-by-Step Instructions (Including Ingredients)
What You’ll Need
- 6 large eggs
- 3 tablespoons mayonnaise (start with this and adjust if needed)
- 1 teaspoon yellow mustard (or Dijon)
- 1 teaspoon white vinegar (optional, but nice)
- Salt and pepper, to taste
- Smoked paprika, for garnish
- Optional add-ins: a tiny bit of pickle juice, chopped chives, or crispy bacon bits
Now, Let’s Put Things All Together
Step 1: Place the eggs in a saucepan and cover with water (an inch above the eggs is perfect). Bring to a boil over medium-high heat.
Step 2: Once boiling, remove the pan from the heat, cover it with a lid, and let it sit for 12 minutes. No peeking.
Step 3: Drain the hot water and give the eggs a quick rinse with cold water. Then put (not literally!) them into an ice bath for 5-10 minutes. This makes peeling way easier.
Step 4: Peel your eggs gently. The shell should slide off pretty easily thanks to that ice bath. If not, roll it under your palm a bit.
Step 5: Slice the eggs in half lengthwise. Pop out the yolks and put them in a bowl. Line up those whites like little boats waiting for their golden filling.
Step 6: Mash the yolks with a fork until they’re crumbly. Add the mayo, mustard, vinegar (if using), salt, and pepper. Mix until smooth. Taste test time, adjust mayo, mustard, or seasoning if needed.
Step 7: Spoon or pipe the yolk mix back into the egg whites. No piping bag? No stress. Use a ziplock with the corner snipped or just a spoon.
Step 8: Sprinkle with paprika. Add chives or bacon bits if you’re going all out.
Boom. Now, you’re done.
Common Mistakes to Avoid
⒈ Overcooking the eggs. That green ring around the yolk? It’s not the real deal. 12 minutes is the sweet spot.
⒉ Not using an ice bath. Makes peeling so much easier, don’t skip it.
⒊ Going mayo crazy. You want creamy, not soupy.
⒋ Too much salt, too soon. Taste the filling before dumping in more seasoning.
⒌ Skimping on the mustard. It’s what gives that classic tang. Don’t be shy here.
Recipe Best Tips
⑴ Use older eggs; they peel more easily than fresh ones.
⑵ Want super smooth filling? Blend the yolk mixture in a food processor.
⑶ Serve chilled, they taste best that way.
⑷ Prep ahead: Boil and peel your eggs the night before and store in the fridge.
Serving Suggestions
Devilled eggs are the party MVP. Serve them on a cute platter with herbs or lettuce underneath for a little flair.
They also go great alongside BBQ, fried chicken, or even brunch spreads. Want to make them a meal? Pair with a crisp salad or some roasted veggies.
Storage and Freezing
Store leftovers in an airtight container in the fridge for up to 2 days. Don’t freeze devilled eggs, egg whites get weird and rubbery.
If you want to prep ahead, store the yolk filling and whites separately, then fill before serving.
Frequently Asked Questions (FAQs)
Q: Can I make these the night before?
A: Absolutely. Just store the whites and yolk filling separately for the freshest taste.
Q: How do I make them fancy?
A: Use Dijon mustard, top with chives, crispy shallots, or even a tiny piece of smoked salmon.
Q: Can I use Miracle Whip instead of mayo?
A: If that’s your preference, go for it. Just keep in mind it’s sweeter.
Q: What’s the best way to transport them?
A: Use a devilled egg tray if you have one. If not, line a container with paper towels to stop them from sliding around.
Q: Are they keto-friendly?
A: Yes! Low in carbs and high in flavor.
Q: How long can they sit out?
A: No more than 2 hours at room temp. Keep them chilled if you’re not serving right away.
Q: Can I add spice?
A: Heck yes. Try a dash of hot sauce or a pinch of cayenne in the yolk mix.
Conclusion
There you go, classic devilled eggs that never disappoint. They’re quick, crowd-pleasing, and endlessly customizable.
Try them out and let me know in the comments how yours turned out!
You Might Also Want To Try
- Chocolate, Fudgy, And Cream Cheese Brownies Recipe
- The Best Soft And Chewy Peanut Butter Cookies
- Best And Easy Cheesecake Recipe
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Best Devilled Eggs Recipe
Ingredients
What You’ll Need:
- 6 large eggs
- 3 tablespoons mayonnaise start with this and adjust if needed
- 1 teaspoon yellow mustard or Dijon
- 1 teaspoon white vinegar optional, but nice
- Salt and pepper to taste
- Smoked paprika for garnish
- Optional add-ins: a tiny bit of pickle juice chopped chives, or crispy bacon bits
Instructions
- Step 1: Place the eggs in a saucepan and cover with water (an inch above the eggs is perfect). Bring to a boil over medium-high heat.
- Step 2: Once boiling, remove the pan from the heat, cover it with a lid, and let it sit for 12 minutes. No peeking.
- Step 3: Drain the hot water and give the eggs a quick rinse with cold water. Then put (not literally!) them into an ice bath for 5-10 minutes. This makes peeling way easier.
- Step 4: Peel your eggs gently. The shell should slide off pretty easily thanks to that ice bath. If not, roll it under your palm a bit.
- Step 5: Slice the eggs in half lengthwise. Pop out the yolks and put them in a bowl. Line up those whites like little boats waiting for their golden filling.
- Step 6: Mash the yolks with a fork until they’re crumbly. Add the mayo, mustard, vinegar (if using), salt, and pepper. Mix until smooth. Taste test time, adjust mayo, mustard, or seasoning if needed.
- Step 7: Spoon or pipe the yolk mix back into the egg whites. No piping bag? No stress. Use a ziplock with the corner snipped or just a spoon.
- Step 8: Sprinkle with paprika. Add chives or bacon bits if you’re going all out.
- Boom. Now, you’re done.
Notes
- Older eggs peel more easily.
- Use a food processor for ultra-smooth filling.
- Serve chilled.
- Store leftovers in the fridge up to 2 days.
