Deviled eggs are one of my favorite foods! I've been making them as long as I can remember. Since I love them so much and I've been making them for so long, I actually rarely order them at restaurants. I've unfortunately had my fair share of underwhelming deviled eggs at restaurants. If I do order them, I usually ask a lot of questions first (same goes for when I order grits! Most places can't make grits as good as my Creamy Cheddar Grits.)
Ingredients
- 12 eggs
- Yellow mustard
- Mayonnaise (Duke's recommended)
- White vinegar
- Smoked paprika (OK to substitute regular paprika. They just won't have a smoky flavor.)
Recipe Notes & Variations
Boiling and Peeling Eggs
Peeling hard boiled eggs is my least favorite part of making deviled eggs, but I’ve finally figured out some things that make it more tolerable and less frustrating!
I’ve started using this method from Crafty Cooking Mama for boiling my eggs. I used to use method #1 from her post, and, as you can see, that results in some disastrous peeling.
Using older eggs makes them easier to peel. I read somewhere that it’s something about the chemistry that makes old eggs easier to peel. I get a lot of my eggs directly from hens, so there is no expiration date on a package. To check that eggs are still good, I float put them (one at a time) in a glass of water. Floating eggs are no longer good. For deviled eggs, I try to use ones that at least stand on end and seem like they might want to start to float a tad bit from the bottom of the glass soon.
Deviled Egg Toppings
While classic deviled eggs are always amazing, sometimes I add a topping for a unique twist. Here are some of my favorites:
- Bacon pepper jam
- Crumbled bacon
- Candied bacon (see this recipe for Easy Candied Bacon by Southern Bite)
- Chives
- Crab meat
- Fried onion straws or an onion petal
- Pickled jalapeno slices
- Pulled pork BBQ
- Brisket
Filling Deviled Eggs
I use a Wilton piping bag with a large star tip (1M) to fill my eggs. It's easier and less messy than filling them with a spoon, and it also makes them look pretty! When I fill the piping bag, I stand it up in a large mason jar or heavy-bottomed glass. I use a thin silicone spatula to fill the bag.
If you don't have a piping bag, you can just use a freezer bag and snip the corner off. The eggs won't be quite as pretty as with a piping bag with a tip, but that method still generally produces some nice looking eggs.
Classic Deviled Eggs
Equipment
- Spider strainer (or slotted spoon)
- Piping bag (optional)
- Large star piping bag tip (optional, Wilton #1M recommended)
Ingredients
- 12 eggs
- ¼ cup mayonnaise
- 2 tablespoon yellow mustard
- 2 teaspoon white vinegar
- ¼ teaspoon smoked paprika
Instructions
- Hard boil eggs and allow to cool completely (see recipe notes for suggested method). Peel eggs.12 eggs
- Slice each egg in half.
- Remove yolks and transfer to a mixing bowl.
- Mash the yolks with a fork to break them up.
- Add mayo, mustard, white vinegar, and paprika to the bowl.¼ cup mayonnaise, 2 tbsp yellow mustard, 2 tsp white vinegar, ¼ tsp smoked paprika
- Mash with a fork until the ingredients begin to incorporate throughout, then beat with the fork until the mixture is smooth.
- Fill each egg with filling. (Recommend using a piping bag with a #1M Wilton tip.)
Notes
Nutrition
Nutrition information is an estimate for one serving.
