Deviled eggs are a timeless appetizer that’s creamy, tangy, and perfect for any occasion. This classic recipe elevates the beloved dish with a touch of modern flavor, ensuring they’re always a hit at gatherings, picnics, or holiday parties.
Why You’ll Love This Recipe
- Crowd-pleaser: A guaranteed favorite at any event or dinner.
- Simple ingredients: Made with pantry staples you likely already have.
- Customizable: Easily adaptable to suit different flavor preferences.
- Quick to prepare: Ready in under 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggs
- Mayonnaise
- Dijon mustard
- White vinegar or lemon juice
- Paprika (for garnish)
- Salt and pepper
Directions
- Boil the eggs: Place the eggs in a single layer in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat and let sit for 12 minutes.
- Cool and peel: Drain the eggs and transfer them to an ice bath. Once cool, peel the eggs gently.
- Prepare the filling: Slice the eggs in half lengthwise and scoop out the yolks into a bowl. Mash the yolks with a fork, then mix in mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Fill the eggs: Spoon or pipe the filling back into the egg whites.
- Garnish and serve: Sprinkle paprika on top and serve immediately or refrigerate until ready to serve.
Servings and Timing
- Servings: 12 halves (6 eggs)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
Variations
- Spicy Kick: Add a dash of hot sauce or cayenne pepper to the yolk mixture for some heat.
- Herbaceous Flavor: Mix in fresh herbs like dill, parsley, or chives for a bright, fresh twist.
- Avocado Deviled Eggs: Replace some of the mayonnaise with mashed avocado for a creamy, healthful variation.
- Bacon Lovers: Top with crispy bacon bits for added texture and flavor.
- Pickle Relish: Stir in sweet or dill pickle relish for a tangy crunch.
Storage/Reheating
- Storage: Store deviled eggs in an airtight container in the refrigerator for up to 2 days.
- Reheating: These are best served cold, so reheating isn’t necessary.
FAQs
How do I prevent the egg yolks from turning green?
Overcooking causes the greenish tint. Stick to the recommended cooking time and use an ice bath to cool the eggs quickly.
Can I make deviled eggs ahead of time?
Yes! Prepare the yolk mixture and egg whites separately up to a day in advance. Assemble just before serving for freshness.
What’s the best way to peel hard-boiled eggs?
Use eggs that are slightly older (about a week old). Cooling them in an ice bath after boiling helps the shells come off more easily.
Can I use Greek yogurt instead of mayonnaise?
Absolutely! Greek yogurt is a lighter alternative that works well.
How can I pipe the filling neatly?
Use a piping bag or a resealable plastic bag with a corner cut off for a clean presentation.
Can I freeze deviled eggs?
Freezing isn’t recommended as the texture of the egg whites changes upon thawing.
What can I use as a garnish besides paprika?
Try chopped herbs, crispy bacon bits, or finely diced jalapeños for a fun twist.
Are deviled eggs keto-friendly?
Yes! This recipe is naturally low in carbs and suitable for a keto diet.
Can I double this recipe for a large crowd?
Of course! Simply scale the ingredients as needed while keeping the proportions consistent.
How do I make the filling extra smooth?
Use a food processor or blender to mix the yolk mixture for a perfectly creamy texture.
Conclusion
The Best-Ever Deviled Eggs Recipe is a classic that’s versatile, easy to make, and always delicious. Whether you’re hosting a party or looking for a quick snack, these creamy, tangy eggs are the perfect choice. Try them today and watch them disappear from the plate!
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Best-Ever Deviled Eggs Recipe
- Total Time: 10 minutes
Description
Deviled eggs are a classic appetizer that combines the creaminess of egg yolks with tangy and savory flavors. This recipe offers a rich and flavorful filling, enhanced by the addition of softened butter and a touch of sweetness.
Ingredients
- 12 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon unsalted butter, softened to room temperature
- 2 teaspoons yellow mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons sweet pickle juice (from sweet gherkins)
- 1 teaspoon granulated sugar
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- A dash of Tabasco sauce (optional)
- Paprika, for garnish
- Cooked bacon pieces, for garnish (optional)
Instructions
- Hard-Boil the Eggs:
- Place the eggs in a large saucepan and cover them with water.
- Bring the water to a boil over high heat.
- Once boiling, cover the saucepan with a lid, remove it from heat, and let the eggs sit for 17 minutes.
- After 17 minutes, drain the hot water and transfer the eggs to an ice bath to cool completely.
- Once cooled, peel the eggs.
- Prepare the Filling:
- Slice the peeled eggs in half lengthwise.
- Gently remove the yolks and place them in a medium-sized mixing bowl.
- Mash the yolks with a fork until they reach a fine crumb consistency.
- Add the mayonnaise, softened butter, yellow mustard, Dijon mustard, sweet pickle juice, sugar, salt, black pepper, and Tabasco sauce (if using) to the mashed yolks.
- Mix until the filling is smooth and creamy.
- Assemble the Deviled Eggs:
- Using a spoon or a piping bag, fill each egg white half with the yolk mixture.
- Garnish with a sprinkle of paprika and bacon pieces, if desired.
- Serve:
- Arrange the deviled eggs on a serving platter.
- Serve immediately, or refrigerate until ready to serve.
Notes
- For easier peeling, consider using eggs that are a few days old. Fresh eggs can be more challenging to peel after boiling.
- If you prefer a tangier flavor, you can substitute the sweet pickle juice with dill pickle juice.
- Feel free to experiment with additional mix-ins, such as finely chopped chives, dill, or jalapeños, to customize the flavor to your liking.