Easy Deviled Eggs are the classic appetizer for parties and holiday dinners. This simple recipe is made with pantry staples and can be made ahead.
This Deviled Eggs Recipe is a must have for family dinners, cookouts and every holiday meal. It seems like deviled eggs are always the first thing to disappear.
You know, it’s just not a party without a tray of classic deviled eggs and this recipe is easy enough for anyone to make.
Just take me to the recipe!Scroll to the very bottom for the printable recipe card with the ingredients list and full instructions. Or read on to see the step by step photos.
We have 10 chickens and they are so much fun. We typically get about 6 eggs every day. I love having fresh eggs and deviled eggs are one of our favorite ways to enjoy them.
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Add the eggs after the water comes to a boil. Cook eggs for 11 minutes.
Immediately cooling the eggs in the ice bath will stop the cooking process.
Cracking the egg on the large end, where there’s an air pocket is an easy place to start. Running under cool water helps to separate the shell from the egg membrane.
Fresh eggs are harder to peel but I have really good luck using this method, even with eggs we gathered on the same day.
On occasion I have had the worst luck peeling eggs and the whites were broken and torn. I will usually just chop the whites and fold them into the deviled egg filling to make deviled egg salad. Tastes just as great and makes a great side dish for barbecues.
Deviled Eggs Variations:
Bacon Deviled Eggs have both crispy bacon and caramelized onions.
Add about 2 tablespoons of pickle relish into the filling.
Stir in about 1/2 teaspoon curry powder to filling.
Chopped green olives are also a popular addition to the filling or use slices as a garnish.
Mash half of an avocado with egg yolks for extra creamy deviled eggs.
More Easy Appetizers to Try:
Bacon Wrapped Water Chestnuts have just 3 ingredients and are perfect for holidays and parties.
Easy Bacon Stuffed Mushrooms are decadent and delicious with smoky cheese, caramelized onions and crispy bacon.
Ham and Cheese Party Puffs are flaky and filled with amazing flavors! Easy to make ahead of the dinner or party. Can be served warm or at room temperature.
Greek Salad Skewers are always a crowd favorite. Bite- sized skewers with your favorite Mediterranean flavors!
Check out 45 of my favorite Easy Appetizers for game day, parties and holiday gatherings.
If you love this Recipeas much as I do, please leave a comment anda five star review, and be sure to help me share on Pinterest!
Yield: 6 servings
Easy Deviled Eggs
Easy Deviled Eggs are the classic appetizer for parties and holiday dinners. This simple recipe is made with pantry staples and can be made ahead.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Ingredients
12 eggs
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon granulated garlic
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon pepper
fresh herbs for garnish, thyme, parsley or dill - optional
Instructions
Bring enough water to a boil in a large pan that will cover your eggs.
Carefully add eggs to boiling water and cook for 11 minutes.
Remove eggs into an ice bath of about 5 cups of water and 3 cups of ice. Allow to cool, about 7- 10 minutes.
Drain eggs from ice bath and crack on the large end.
Carefully peel eggs under running cold water.
Place on paper towels to dry.
Cut eggs in half lengthwise.
Remove yolks into a mixing bowl and place whites on a serving plate.
Mash yolks with a fork and add mayo, dijon mustard, garlic, smoked paprika, salt and pepper. Mix until smooth.
A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.
A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.
Adding a bit of fresh lemon juice (about 2 teaspoons per dozen eggs) to your yolk mixture is a super simple way to give your deviled eggs a bit of acidity and freshness, which is perfect for any springtime gathering.
Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.
Deviled eggs are hard boiled eggs where the yolk is mixed with mayonnaise, mustard, vinegar, salt and pepper. The little sprinkle of paprika on top is the perfect finishing touch.
Mash yolks with a fork and stir in mayonnaise, pickle relish and mustard.Add salt and pepper, to taste.Fill egg whites evenly with yolk mixture.Garnish with paprika, pickles and pimentos.
"Vinegar is an inherently acidic material, so if we add a few drops of vinegar into that boiling water that is going to increase the rate of denaturing and it's going to make that happen faster and help the poached egg hold its shape better."
Standard deviled eggs are undeniably good, but adding a touch of tomato paste and a generous pinch of smoked paprika makes them a bit more sophisticated. The flavor is gently sweet, forcefully spicy and perfectly smoky.
It may seem easier to eyeball some ingredients, especially for a recipe you've made many times, but it's best to start small and add more mayonnaise if needed. If you add too much mayo, it may overpower the filling and make it runny.
How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.
It's common for deviled eggs to "sweat" in the fridge, which can make them kinda soggy in a day or two. The paper towels will absorb the extra moisture and keep them fresh much longer! Change the paper towels every other day if you haven't already devoured them by then.
I cook the eggs the day before and (when cooled) cut them in half. I prep the egg yolk mixture (and refrigerate). I place the egg whites, cut side down, onto 1-2 paper towels in a container with a lid. I put one or two paper towels between each layer of egg whites.
At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.
Deviled eggs are hard-boiled eggs that have been peeled, cut in half, then stuffed with a paste made from the yolk and other ingredients. Basic deviled egg filling is made with egg yolks, mayonnaise, relish, mustard, salt, and pepper. The eggs are often seasoned with spices like paprika or cayenne pepper.
A simple and delicious appetizer, this angel eggs recipe is everything you love from the classic with a nicer name. The only difference between angel eggs and deviled eggs is the name! The recipe can easily be doubled or tripled, making it the perfect finger food option for parties, potlucks, and BBQs.
Along with the egg yolk, mustard helps emulsify the mixture, reducing the risk of our mayo breaking. Vinegar or lemon juice — Not only does a little acid like wine vinegar, champagne vinegar, and lemon juice add incredible flavor to the mayonnaise, it also helps to stabilize the mixture.
Adding white vinegar or apple cider vinegar to your pot of water allegedly results in softer, easier-to-peel eggshells. That's because the acid in vinegar dissolves some of the calcium carbonate that makes up the egg's hard exterior.
Dijon Mustard - Yellow mustard can be used as a substitute. Salt - Be sure to taste the yolk mixture to see if you need any additional salt before filling the eggs. Sweet Pickle Relish Juice- Relish juice is a good substitute for vinegar that many people use when making deviled eggs.
Details. Leave an egg in a cup of vinegar overnight, and the shell will start to dissolve off the egg. This is because the acetic acid in the vinegar neutralizes the calcium carbonate in the eggshell, releasing carbon dioxide and weakening the shell.
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