Classic Deviled Eggs are a timeless appetiser! Serve at parties or gatherings with our list of optional add-ins to make them even tastier.
This deviled eggs recipe calls for easy to find ingredients that you may already have on hand in your kitchen pantry! This popular, classic appetiser includes a mixture of egg yolks from boiled eggs, mayo, Dijon mustard and a light dusting of paprika.
DEVILED EGGS
I think that we have proven through our Perfect Egg Salad, Scrambled Eggs in Avocado and our Shakshuka Eggs recipes, that eggs are a criminally underused and underrated ingredient. Deviled eggs are no exception, and if you haven’t tried them before, we are about to show you why!
Simple and easy, deviled eggs are not just a great appetiser, they can also be enjoyed as a deliciously creamy side dish or snack! It’s hard to go wrong with a classic deviled egg.
HOW TO MAKE DEVILED EGGS
These deviled eggs are so simple, you’ll barely need a recipe; but for those of you not 100 percent confident in the kitchen – this one is for you!
HALVE your boiled eggs lengthwise and scoop out the yolks into a bowl. Arrange your egg whites onto your serving dish.
MIX the yolks following the recipe below with mayo, Dijon and seasonings until creamy. It’s ok if there are some lumps of yolk.
FILL the egg whites with the yolk mixture and voila, so easy! Garnish your deviled eggs and serve.
HOW LONG TO BOIL EGGS FOR DEVILED EGGS
A fool-proof way to boil eggs is to place your eggs in a pot, cover with cold water and bring to a boil over a medium-high heat. Turn off heat, cover and leave them in the pot on the stove for a good 12-15 minutes. This is to ensure you don’t over boil them, creating rubbery textured eggs.
Drain and rinse under cold water, then peel each one. The peel should pretty much slide off at this point. You can also add eggs to an ice bath to stop the cooking process.
Place onto a plate, loosely cover and let cool in the refrigerator for about 10 minutes. It’s easier to work with cold yolks compared to warm.
TOPPING IDEAS
Top your deviled eggs with any of the following to make them even better!
- Diced bacon
- Shredded cheddar cheese
- Sliced pickles
- Sriracha
- Finely chopped salami
- Ranch dressing
HOW LONG ARE DEVILED EGGS GOOD FOR?
To save time, make ahead. They can be made up to two days before serving, just be sure to fill them with the yolk mixture right before serving.
Another option is to fill them up to 12 hours before you need them and store them in the refrigerator in an airtight container to prevent a crust forming on the top.
EGG RECIPES
Egg Muffins 3 Ways (Meal Prep)
Cheesy Scrambled Eggs in Avocado
Eggs In Tomato Sauce
CLASSIC DEVILED EGGS
Ingredients
- 6 eggs large, rinsed in water
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Tabasco sauce to taste
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
- 1 tablespoon fresh chives chopped, plus more to garnish
- 1 pinch paprika to garnish
Instructions
- Carefully place eggs in a small pot. Cover with cold water and bring to a boil over medium-high heat.
- Turn off heat, cover and let sit for 10-12 minutes on the stove top.
- Drain eggs, rinsing under cold water. Peel each and place onto a plate. Loosely cover and let cool in the refrigerator, for about 15 minutes.
- Slice hard boiled eggs in half lengthwise. Carefully scoop out the yolks with a spoon and place yolks in a bowl. Arrange egg white halves onto a serving plate and set aside.
- Mash the yolks with a fork. Add in mayonnaise, dijon mustard, Tabasco, salt, pepper and chives. Mix well to combine. Taste test and adjust seasoning, if required.
- Fill each egg white halve with about 2 teaspoons of the yolk mix. Dust lightly with paprika. Garnish with remaining chopped chives and serve cold.
Notes
- 1-2 teaspoons pickle juice from the jar
- 1-2 teaspoons sweet pickle relish
- 1-2 teaspoons ranch dressing
- ½ teaspoon creamy horseradish sauce
- Diced bacon
- Shredded cheddar cheese
- Sliced pickles
- Sriracha
- Finely chopped salami
- Ranch dressing
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