Best Devilled Eggs Recipe
This is one of those recipes that always make heads turn around the table, but is secretly super simple to make.
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.