Perfect Deviled Eggs Recipe
Deviled Eggs are one of my favorites foods to enjoy all year long. This simple but delicious appetizer is one of the best ways to use leftover hard-boiled eggs. A classic recipe makes the perfect little bite to add to any meal, party spread, family gatherings, picnics, and buffets.
I love Deviled Eggs. I always have. If you like Deviled Eggs as much as I do, you know how difficult it is to try to eat just one. Usually, we only enjoy them around the holidays or for special occasions, in which case, I can’t dump several dozen on my plate and find a hiding place to eat them in secret. That would not be in the holiday spirit! No, not one bit. But don’t think it hasn’t crossed my mind on more than one occasion.
Deviled Eggs do seem to be the first thing that disappears on a dinner buffet. Just like that! Thankfully they are so very easy to make. Dozens of these savory bites can be made with basic ingredients and ready to please Deviled Egg lovers all over the world in relatively no time. Boiling the eggs takes the most time. Once they are boiled and peeled, whipping up the filling is super easy to make, and then it’s all about filling each one.
This is a great recipe, especially for beginners that want to experiment in the kitchen. The directions are so easy to follow, and you can barely make any mistakes here. Plus, if it’s a holiday season or Easter, we have many hard-boiled eggs that we can use to make this delicious deviled eggs recipe.
How to make deviled eggs?
The only ingredients you’ll need to make deviled eggs are hard-boiled eggs, mayo, mustard, and a few ground spices to make this deviled eggs recipe. Once you gather all the ingredients, the recipe is so easy to make! And you have some hard-boiled eggs in half it would take you only 10 minutes to put everything together.
- Once you have your hard-boiled eggs, slice those on half lengthwise and remove the yolks from them.
2. Add the yolks to a large bowl and mash them with a fork until creamy. Then add the mayonnaise, mustard, salt black pepper, and paprika. Keep mixing until the batter is smooth.
3. Add the mixture in a popping bag and fill each egg white with an equal amount of the mixture.
4. Sprinkle some diced dill on top and enjoy!
Tips and Recipe Notes:
The recipe below is a classic Deviled Eggs combination, and it is certainly a keeper. There are also a wide variety of different versions of this classic recipe. Different toppings, add-ins in the yolk mixture, etc.
- Toppings: cayenne pepper, chili flakes, crunchy cut into pieces bacon, feta cheese, parsley or spring onions or chives;
- Add-ins: vinegar or pickle relish, sriracha, ripe avocado, pickles; You can find tips for cooking hard-boiled eggs all over the place, but the Incredible Edible Egg folks have super advice on the subject.
Make ahead and storage:
Deviled Eggs can be prepared a day or two ahead of time. There are a few different ways to do this, but an important thing to remember is that they need to be refrigerated until you are ready to serve them.
- The easiest way would be preparing all the steps according to the recipe directions, then covering the eggs with plastic wrap and refrigerating them. This way, the eggs can stay fresh for up to 1-2 days. The plastic wrap is a crucial step here, so the yolk mixture doesn’t create a skin on the top. Also, refrigerating the deviled eggs is a must here!
- Another way would be keeping the yolk mixture refrigerated in a separate bowl and then just filling the egg whites with the mixture before serving!
- And lastly, you can boil the eggs, leave them like that or peel them and store them in the refrigerator. Once you are ready to finish the recipe, it would only take you 10 minutes.
If you liked this deviled eggs recipe, you’ll also enjoy!
- Fried Pickles
- Spicy Cheese Straws
- Cheese Crackers with Pecans
- Fluffy Buttermilk Biscuits
- Coq Au Vin Recipe
Perfect Deviled Eggs Recipe
- 12 eggs, hard boiled and peeled
- 1/2 cup mayonnaise
- 2 tablespoons prepared yellow mustard
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/4-1/2 teaspoon dill for garnish
- Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl.
- Using a fork, mash the yolks. Add mayonnaise, mustard, salt, pepper, and paprika and mix until smooth.
- Fill each egg white half with equal amounts of yolk mixture.
- Garnish each egg with a sprinkling of dill. Refrigerate covered until ready to serve.