Classic Deviled Eggs

About This Recipe

Deviled eggs are America's most beloved party appetizer, a retro classic that has never gone out of style precisely because nothing compares to their combination of richness, tang, and satisfying portability. The name 'deviled' refers to the spicy or tangy seasonings — Dijon mustard, vinegar and hot sauce — that elevate the creamy yolk filling beyond the simple hardboiled egg it begins as. The secret to perfect deviled eggs lies in perfectly cooked whites and a smooth, pipe-able filling. The whites must be fully set but not rubbery — ice-bath shocking immediately after cooking stops the cooking process and makes peeling dramatically easier. The filling is a matter of balance: enough mayonnaise for creaminess, enough Dijon for tang, enough vinegar for brightness, enough salt for flavor, and just enough hot sauce to give it character without heat. Deviled eggs are a guaranteed crowd-pleaser and hit at potlucks, barbecues, Easter brunches and holiday parties. They can be made 24 hours ahead (eggs filled and refrigerated), the garnishes added just before serving. The classic paprika topping is a nod to their 1950s heyday — or modernize them with crumbled bacon, pickled jalapeños, everything bagel seasoning or smoked salmon.

Ingredients

Serves 12

• 12 largeeggs
• ⅓ cupgood-quality mayonnaise
• 2 tspDijon mustard
• 2 tspapple cider vinegar
• 1 tsphot sauce (Frank's or Tabasco)
• ½ tspfine salt
• ¼ tspwhite pepper
• smoked paprika(for garnish)
• fresh chives or dill(for garnish)

Instructions

1. 1

   Perfect hard-boil

   Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a boil over high heat. As soon as it boils, cover, remove from heat and let sit exactly 10–11 minutes.

   11 minutes = fully set yolk with no grey ring. The grey ring appears from overcooking and a sulfur reaction.

2. 2

   Ice bath

   Transfer eggs immediately to an ice bath (ice + cold water). Let sit 15 minutes, then peel under running water. The ice bath stops cooking and makes peeling dramatically easier.

3. 3

   Halve and scoop

   Halve eggs lengthwise with a sharp knife wiped clean between cuts. Pop yolks into a bowl. Arrange whites on a serving plate.

4. 4

   Make the filling

   Mash yolks with a fork until no lumps remain, or press through a fine-mesh sieve for an ultra-smooth filling. Mix in mayo, Dijon, vinegar, hot sauce, salt and white pepper. Taste and adjust.

5. 5

   Fill and garnish

   Transfer filling to a piping bag or zip-lock bag with a corner snipped. Pipe into whites. Dust with smoked paprika and top with chives.

   For a party, refrigerate filled eggs covered up to 24 hours. Add paprika and chives just before serving.

Variations

• •

  Bacon Deviled Eggs: top with crispy bacon crumbles and substitute half the mayo with cream cheese.

• •

  Avocado Deviled Eggs: replace mayo with mashed avocado and add lime juice and cumin.

• •

  Smoked Salmon Deviled Eggs: top with a curl of cold-smoked salmon and a caper.

Storage

Filled deviled eggs keep refrigerated up to 2 days (without paprika and herb garnish). Store in a single layer covered with plastic wrap.

Frequently Asked Questions