What’s so “deviled” about deviled eggs? Just the little bit of spice from the paprika and either cayenne or Tabasco that you add to the filling.
Video: How To Make Deviled Eggs
What follows is a GREAT classic and easy deviled egg recipe with mustard, mayonnaise and Tabasco, though there are so many wonderful variations you can make. See the comments for some great ideas submitted by Simply Recipes readers. Do you know how to make great deviled eggs? Do you have a favorite deviled egg recipe? If so, please let us know about it in the comments!
Tip for Easy-Peel Hard Boiled Eggs
When you make deviled eggs, you need hard cooked eggs that are easy to peel! We’ve found the best way to make easy-to-peel hard boiled eggs is not to boil them, but to steam them. The hot steam penetrates the porous shell of the eggs to create just enough separation between the shells and the eggs to make them easy to peel. You can steam eggs in the same pan you would use to boil them, you just use much less water and a few more minutes. You can use a steaming rack or not. You can also steam eggs easily in a pressure cooker.
Fancy Deviled Eggs for a Party
To make deviled eggs extra pretty, just pipe the egg yolk mayonnaise filling in the egg whites with a star-tipped piping bag (or cut off the corner of a plastic sandwich bag).
How To Store Deviled Eggs
You can make these deviled eggs up to a day in advance. Store the whites and the filling separately.Store the filling in a resealable plastic bag so you can pipe it into the egg whites (just snip the corner of the bag to pipe the filling into the eggs).Once the eggs are assembled and served, they are best eaten the day of.This recipe is easily doubled.
Instead of Dijon mustard…yellow mustard, horseradish mustard, wasabi, hot German mustardInstead of mayonnaise…Greek yogurt, sour cream, Miracle Whip, Thousand Island dressingInstead of Tabasco…Sriracha, GochujangInstead of minced shallots or onion…chopped chives, scallionsInstead of paprika…cayenne, smoked paprika, curry powder, Old BayFor a touch of acidity…Worcestershire sauce, vinegar, pickle juice or pickle relishTo sprinkle on top…crumbled bacon, chopped or sliced olives, minced bell pepper, fresh dill
Love Deviled Eggs? Try These!
Deviled Eggs with Horseradish and Dill Kimchi Deviled Eggs Buffalo Blue Cheese Deviled Eggs Green Goddess Deviled Eggs Sour Cream and Bacon Deviled Eggs
Cover the pan and let the eggs steam from the boiling water for 17 minutes for 12 large eggs, or 15 minutes for 6 large eggs. Reduce cooking time by a couple minutes if using regular size (not large) eggs. Then shock with cold water and peel. Have a pressure cooker? You can also make easy to peel hard cooked eggs in a pressure cooker.
