Deviled Eggs

Deviled Eggs

When it comes to food, the term “devil” or “deviled” refers to foods that have hot or spicy seasonings added. The reference dates back about two centuries and some of the most common ingredients that fall into this category are hot mustard, tabasco sauce and red or cayenne peppers. The popular summertime picnic or potluck dish, deviled eggs, usually include one, two or all three of these elements, depending on how you prefer to season yours. They are rarely – and certainly not in my home – seasoned to the point that they actually taste spicy.

I always make deviled eggs for Easter. I do not use the same eggs that I use for dying. This is primarily because I blow out my eggs so they are hollow, but I prefer not to eat hard boiled eggs that have been sitting around outside of the fridge for two long. As long as you keep your dyed eggs cool and use a water based food coloring, you shouldn’t have any problems eating previously dyed eggs.

So, deviled eggs start with hard boiled eggs. I use a method that is basically identical to Elise’s recipe (hers is much more detailed than mine if you want more info), first putting eggs in a pan of water and bringing it to a boil afterwards. I peel the eggs shortly after they are done, halve them and separate the yolks and whites. I find that it is easy to peel the warm eggs while holding them under a bit of cold, running water. For my filling, I keep it simple with yolks, mayonnaise, mustard and cayenne pepper, along with salt and pepper for taste. You should feel free to tweak the recipe to your tastes, adding in relish, chopped green onion or chives, garlic powder or anything else you like.

Fill the egg halves back up (I use a pastry bag) and chill before serving.

Deviled Eggs
8 large eggs
1/4 cup mayonnaise
1 tbsp mustard
1/4 tsp cayenne pepper
salt and pepper, to taste
paprika, for topping

Place eggs in a medium sauce pan and fill with water until eggs are well covered. Bring to a boil over medium-high heat and boil eggs for about 1 minute. Cover pan and turn off heat. Let eggs sit in water for 12-15 minutes (I almost always do 12, unless I forget and am out of the room), then remove with a slotted spoon and run under cold water until cooled.
Peel eggs and cut in half with a sharp knife. Turn out egg yolks into an empty mixing bowl and place whites on a serving tray.
Mix yolks with mayo, mustard, cayenne pepper and salt and pepper. Mash with a fork until smooth, then stir vigorously until fluffy. Scrap into a small ziplock bag (or pastry bag) and cut a hole in one corner. Pipe mixture into egg white halves and top with a sprinkle of paprika.
Chill before serving.

Makes 16 hard boiled eggs.

14 comments

  1. Mmm.. my favourite finger food! Yours look absolutely scrumptious!

    I have a slight problem whenever I make them. More often than not, my yolks don’t end up in the centre and one end of the white will be precariously thin after I remove the yolk. Do you have any tips on how to overcome this? Thanks!

  2. My favorite deviled eggs have little bits of cooked bacon in the yolk mixture, it adds a nice salty flavor.

  3. Suggestion: Soak the peeled eggs or just the egg whites in beet juice for 24 hours for a very dramatic effect.
    I thought I got the idea from your site but now I can’t find it.

  4. Love deviled eggs. Yet somehow I’ve never managed to make them. We won’t discuss Mom’s ill-fated attempt a few months ago for my house-warming that resulted in egg-salad sandwiches for a week, plus a very happy dog.

    But I see this post and I think I may just give it a go.

  5. according to my grandmother, deviled eggs are not deviled eggs unless there’s a sprinkling of paprika on top. i never skip it, and i’m glad to see that you feel the same way! :)

  6. Daniel Robertson Reynolds

    These things are always a party hit–thanks for the recipe.

  7. Had the bacon version at a holiday party this year and did them for Easter. One piece of advise if you go this route – say no to the pastry bag – the bacon clogged up the tip after half an egg and I had egg filling everywhere

  8. Kat- I saw on Good Eats once where Alton recommended storing the eggs on their sides to stop this problem. I guess the easiest way would be to turn the whole carton on its side for a day or so before you make them. It’s supposed to keep the yolk directly in the middle of the egg. I haven’t tried this yet but it’s the only suggestion I’ve ever heard.

  9. Hi, good post. I have been woondering about this issue,so thanks for posting. I’ll definitely be coming back to your site.

  10. I am the only one allowed to make Deviled eggs cause every one else ruins them. Mine are very similar to yours. I incorporate a mayp/mustard sauce from Durkee’s

  11. My brother always added cream cheese to the mayo/mustard mix. Yummy. :-)

  12. Lover of Deviled Eggs

    I have been making Deviled Eggs for family gatherings for many years. My secret ingredient is horseradish – try it sometime :-) 1-2 teaspoons is often enough to give the Deviled Eggs a wonderful flavor that has everyone raving! I love the Ziploc bag trick for beautiful Deviled Eggs every time!

  13. There is a trick to centering yolks, but your bound to look kinda silly doing it. If you have ever been to a Japanese you have seen the chef spin the egg before he picked it up with his spatula. This centers the yolk in the egg so it won’t wobble off. I’m not for sure, but if you spin the eggs before you cook them, it may work. Then again, maybe not, but I reckon it’s worth a shot if your goal is deviled perfection. I just eat them and don’t worry about it.

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