Classic Deviled Eggs – My Baking Addiction

This recipe is from the Kitchn and it’s a classic because it has been adapted for many different variations. I like this version, which uses canned deviled eggs in order to cut down on cooking time and make sure you have all of your ingredients ready.

The “double eggs” are the classic way to make a deviled egg. The eggs are boiled and then hard-boiled, then peeled and cut in half lengthwise. They’re then mixed with mayonnaise, mustard, salt, pepper, and paprika.

At every party, these traditional deviled eggs are always a favorite. Make these at your next get-together or barbecue and watch them go in a flash!

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Now that spring has here, I’m daydreaming about all of the warm-weather gatherings. Brunches, cookouts, and potlucks are all things I like.

I like heaping my plate high with Amish Macaroni Salad, Old-Fashioned Baked Beans, Ambrosia Salad, and deviled eggs. 

At that point, I don’t even need a hot dog or a burger! All of the summer sides, please.

If you love deviled eggs as much as my family does, you’ll want to have this recipe on hand all summer. 

WHY ARE THESE EGGS DESCRIBED AS DEVILED?

Hard boiled eggs that have been split in half are known as deviled eggs. The yolks are then removed and combined with mayonnaise, mustard, and other Ingredients before being spooned or piped back into the whites.

They’re particularly popular at parties and cookouts around Easter, when many people have an abundance of hard boiled eggs on hand. 

Have you ever wondered why these eggs are known as “deviled” eggs?

The term “deviled” was first used to describe cuisine in the late 1700s, and it referred to meals prepared with fiery condiments like mustard or pepper.

Of fact, traditional deviled eggs aren’t commonly thought of as spicy these days, but the term has stayed!  

DEVILED EGGS: HOW TO MAKE THEM

Deviled eggs are a lot of fun to create and are quite simple to prepare. So there’s no excuse not to make a batch for your next get-together or party!

You’ll need the following Ingredients:

My recipe makes a pretty classic version of this party favorite, so let’s talk about the You’ll need the following Ingredients::

• Hard boiled eggs: These are the eggs that we’ll use to make the deviled eggs. You’ll need 12 peeled hard boiled eggs for this recipe, which creates 24 deviled eggs.
• Mayonnaise: Mayonnaise thickens the filling and provides a lot of taste. Use your preferred mayonnaise, although I like to use a high-quality one.
• You may use dill pickle relish instead of sweet pickle relish in this recipe, but I like sweet pickle relish.
• In this recipe, you may use either yellow or dijon mustard, or a mixture of the two!
• White vinegar: Vinegar gives the eggs a subtle taste. You won’t even know it’s there, but if you leave it out, you’ll notice a difference!
• Sugar: A very tiny quantity of sugar offers just a touch of sweetness, similar to how the vinegar adds a subtle tang. But don’t worry, the eggs won’t be sweetened! It just helps to balance out some of the other filling elements.
• Hot sauce: Adding a dab of your favorite hot sauce to the filling is optional, but it really brings the whole thing together. If you want your eggs to be hotter, you can simply add extra.

You can absolutely use Miracle Whip if you grew up preparing deviled eggs with it. I suggest omitting the vinegar and sugar if you use Miracle Whip instead of mayonnaise. After the filling has been blended together, you may always add them to taste.

You’ll need the following equipment.

A mixing bowl, measuring cups, and spoons are the only items needed to make this dish. 

My family like a silky smooth filling. If you like your deviled eggs this way, combine the filling with a hand mixer or in a food processor.

A piping bag and piping tips may be used to re-insert the filling into the egg whites, but a spoon will suffice!

When making deviled eggs, how long should you boil the eggs?

You’ll want to make sure your hard boiled eggs are just cooked enough while you’re preparing them. Undercooked eggs result in a runny yolk, whereas overcooked eggs result in a strange gray ring around the yolk.

I wrote a whole piece on how to hard boil eggs that walks you through the proper cooking times, whether you’re boiling them on the stove or in the Instant Pot.

Regardless of the technique you employ, make sure the eggs are immediately placed in an ice bath to stop the frying process.

Creating this dish

To begin, cut each egg in half lengthwise. Carefully separate the yolks from the egg white halves — I do this with a little spoon.

Set the whites aside on a baking sheet or tray and place the yolks in a dish.

In the same dish as the yolks, combine the other filling Ingredients. I used approximately 12 teaspoon each of salt and pepper in mine, but taste the filling as you add seasoning to ensure you don’t overdo it.

Mix the filling with an electric mixer for a silky smooth result. You may also use a food processor to mix everything. 

Once you’ve perfected the filling, scoop or pipe it into the egg whites and top with your favorite garnishes.

GARNISHES AND TOPPINGS

There are a plethora of ways to dress up your deviled eggs! The most classic is a dusting of paprika, but that’s only the beginning. Try some of the following toppings:

• bacon, cooked and crumbled
• Jalapeo, fresh or pickled
• Onions pickled
• chives, chopped
• Salmon that has been smoked
• Caviar or salmon roe
• Crab flesh in lumps

As you can see, you can create things as basic or as elaborate as you like! You could even use different garnishes to create two or three different varieties of deviled eggs from a single batch.

TIPS FOR PREPARE AHEAD OF TIME AND STORAGE

If you’re hosting an Easter or Mother’s Day brunch, you probably won’t have time to make all of your deviled eggs that morning.

You may prepare part or all of your eggs ahead of time in a variety of ways:

1. You may hard boil your eggs up to a week in advance. Hard boiled eggs may be stored in the refrigerator for up to a week, so prepare them ahead of time or even the night before.
2. The night before, prepare the filling. Make the yolk filling the night before by halving the eggs and separating the yolks. Wrap the egg whites tightly in plastic wrap and place the filling in an airtight container (press-and-seal wrap is perfect for this). Refrigerate everything until you’re ready to put the deviled eggs together. To keep things really fresh, I like to do it this way.
3. The night before, completely prepare the eggs. Prepare the deviled eggs but skip the garnishes. Refrigerate the eggs until you’re ready to garnish and serve them. This is my least favorite method since I believe it is more difficult to wrap them well enough after they are constructed without shattering the contents.

Make sure any remaining eggs are covered and stored in the refrigerator. The whites will not become as rubbery if they are firmly covered in plastic wrap or press-and-seal wrap. 

The eggs will stay in the fridge for 1-2 days if well covered, but they are best eaten the day they are constructed.

These deviled eggs will be the talk of the party whether you serve them at a spring breakfast or a summer barbeque. It’s a good idea to make a few extras since they go quickly!

Ingredients

• 12 big hard-boiled and peeled eggs
• a quarter cup of mayonnaise
• 1 1/2 teaspoons relish (sweet pickles)
• 2 tsp mustard powder
• 1 teaspoon vinegar (white)
• 1 tablespoon of sugar
• a pinch of cayenne
• Season with salt and pepper to taste.

Toppings to choose from:

• Paprika
• bacon, cooked and crumbled
• Jalapeo, fresh or pickled
• Chives
• Salmon that has been smoked

Instructions

1. All eggs should be cut in half lengthwise. Remove the yolks with care and set them in a medium mixing bowl. On a baking sheet or dish, place the halved egg whites.
2. Combine mayonnaise, relish, mustard, spicy sauce, vinegar, sugar, and salt & pepper in the bowl containing the egg yolks. I used roughly a 12-teaspoon salt and pepper mixture. 
3. Mix with an electric hand mixer until smooth and fully blended. Season the filling to taste and make any necessary adjustments.
4. Fill the saved egg whites with the filling by spooning or piping. Paprika (traditional) or other toppings may be sprinkled on top as desired.
5. Enjoy right away or refrigerate for up to 1-2 days in the refrigerator, covered. 

Notes

• In this recipe, you may use yellow mustard, dijon mustard, or a mix of the two.
• You can absolutely use Miracle Whip if you grew up preparing deviled eggs with it. I suggest omitting the vinegar and sugar if you use Miracle Whip instead of mayonnaise. After the filling has been blended together, you may always add them to taste.
• If you don’t have a mixer, a food processor may be used to make the filling completely smooth.

The “best deviled eggs recipe” is a great way to make your next party or gathering even more special. It’s easy, delicious, and will be the talk of the town.

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