It’s not a party without deviled eggs! This classic deviled egg recipe is great for all kinds of gatherings, whether it’s an Easter brunch, a summer picnic, or just because.
In this recipe
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Tip for easy peel
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Fancy Devil Eggs
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How to save
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Ways to dress up Deviled Eggs
Deviled Eggs! Easter egg hunts and summer picnic potlucks. I’ve been known to devour a dozen devil eggs in one sitting. Devil Eggs are easy to make and always a hit at gatherings.
What’s so “devilish” about deviled eggs? Just the bit of spice from the paprika and either cayenne pepper or tabasco that you add to the filling.
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devil eggs
What follows is an AWESOME classic and easy recipe for Deviled Eggs with Mustard, Mayonnaise, and Tabasco, although there are so many wonderful variations you can make. Check out the comments for some great ideas submitted by Simply Recipes readers.
Do you know how to make awesome devil eggs? Do you have a favorite deviled egg recipe? If so, please let us know in the comments!
Tip for easy-peel hard-boiled eggs
When making deviled eggs, you need hard-boiled eggs that are easy to peel! We’ve found that the best way to easily peel hard-boiled eggs is not to boil them, but to boil them steam She.
The hot steam penetrates the eggs’ porous shell to create just enough separation between the shell and the eggs for easy peeling.
You can steam eggs in the same pan you would boil them in, it just takes a lot less water and a few more minutes. You can use a steam grid or not. You can also easily steam eggs in a pressure cooker.
CONTINUE READING:
Fancy devil eggs for a party
To make deviled eggs extra pretty, simply pipe the yolk-mayonnaise filling into the egg whites using a piping bag fitted with a star tip (or cut off the corner of a plastic sandwich bag).
How to store devil eggs
- You can make these deviled eggs up to a day in advance. Store the egg whites and filling separately.
- Store the filling in a resealable plastic bag so you can pipe it into the egg whites (simply cut off the corner of the bag to pipe the filling into the eggs).
- Once the eggs are assembled and served, they are best eaten during the day.
- This recipe can easily be doubled.
7 ways to dress up your devil eggs
There are about as many ways to customize devil eggs as there are chefs making them! Here are some tasty variations that Simply Recipes readers have suggested over the years:
- Instead of Dijon mustard…yellow mustard, horseradish mustard, wasabi, spicy German mustard
- Instead of mayonnaise…Greek Yoghurt, Sour Cream, Miracle Whip, Thousand Island Dressing
- Instead of Tabasco…Sriracha, gochujang
- Instead of chopped shallots or onion…chopped chives, spring onions
- Instead of paprika…cayenne pepper, smoked paprika, curry powder, Old Bay
- For a touch of acid…Worcestershire sauce, vinegar, pickle juice or pickle relish
- to sprinkle over it…crumbled bacon, chopped or sliced olives, chopped peppers, fresh dill
Love Deviled Eggs? Try these!
- Boiled eggs with horseradish and dill
- Eggs with Kimchi Devil
- Buffalo Blue Cheese Deviled Eggs
- Eggs of the Green Goddess Deviled
- Deviled Eggs with Sour Cream and Bacon
From the editors of Simply Recipes
devil eggs
This recipe can easily be doubled.
ingredients
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12 big eggs
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2 teaspoon Dijon mustard
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1/3 Cup mayonnaise
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1 tablespoon chopped shallots or onion
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1/4 teaspoon Tabasco sauce
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Kosher salt and freshly ground black pepper, taste
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paprika, taste
method
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Steam Eggs:
(See how to steam hard-boiled eggs.) Fill a saucepan with about 1 inch of water and insert a steamer basket. Bring the water to a boil and place the eggs in the steamer basket. (If you don’t have a steamer basket, you can just place the eggs directly in about 3/4 inch of water.)
Cover the pan and allow the eggs to steam from the boiling water for 17 minutes for 12 large eggs or 15 minutes for 6 large eggs. Reduce the cooking time by a few minutes if using regular sized (not large) eggs. Then rinse with cold water and peel.
Do you have a pressure cooker? You can also easily peel hard-boiled eggs in a pressure cooker.
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Prepare eggs:
peel eggs. Using a sharp knife, cut each egg in half lengthways. Carefully remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving plate.
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make filling:
Mash the yolks with a fork and add the mustard, mayonnaise, onion, Tabasco and a pinch of salt and pepper. Add more mayonnaise as needed to achieve desired creamy consistency.
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Spoon or spoon the mixture into the egg white halves:
Pipe through a piping bag (star nozzle) or simply spoon the egg yolk mixture into the egg white halves. Sprinkle with paprika.
| nutritional information (per serving) | |
|---|---|
| 114 | calories |
| 9g | Fat |
| 1g | carbohydrates |
| 6g | protein |
