I am sharing my simple recipe for Deviled Eggs that I have been making for many, many years.
There are so many recipes for Deviled Eggs that people use, and they are really delicious. I have noticed that a lot of my friends use avocado, bacon, or relish in them.
My mother always used a filling that included a little vinegar in it. My husband is not too adventurous with deviled eggs except when it comes to adding relish. This is now his favorite way to enjoy them.
I seem to make them for every occasion. They can be made a day ahead of time, but I would be afraid to keep them any longer, as they start to get watery if made too early.
Here is my basic technique and recipe.
HOW TO MAKE DEVILED EGGS:
(Full list of ingredients and instructions in printable recipe card.)
INGREDIENTS
eggs
mayonnaise
yellow mustard
kosher salt
black pepper
paprika (optional)
cooked & crumbled bacon (optional)
Instructions
Just start by gently boiling large or extra large eggs 11-12 minutes. Drain and place in a pan of ice cold water for 5-10 minutes. Tap one end of the egg gently on a flat surface, then slowly roll it. Peel carefully.
Cut each egg in half, remove yolk with a small spoon.
Place yolks in a bowl.
Mash yolks with a fork to break them up. I use a hand mixer after that to get the filling smooth.
While uploading pictures, I realized that I did not take one of adding the mayo and mustard to the yolks. Combine by hand using a fork, or hand mixer until smooth. Place mixture into a pastry bag, clip the end, and evenly fill the eggs. You may also just fill the eggs using a spoon.
Some variations are crumbled, crispy bacon, or a little relish. I cut back a little on the mayo if adding relish.
Arrange on a platter or container made for Deviled Eggs.
Some common garnishes are a sprinkle of paprika, a small dish of mini pickles in the center, or parsley.
This recipe can be adjusted for any amount of eggs. I have
even made as few as 2 eggs for just my husband and I.
When you are boiling eggs, just cook a few extra and make one of these delicious recipes.
OLD FASHIONED POTATO SALAD
EGG SALAD SANDWICHES.
Another popular dish to take along with the deviled eggs, to any cookout is a pan of Baked Beans and Wieners. It is always a favorite of the children.
Why You’ll Love Basic Deviled Eggs
- They are a dish we all had growing up and they are just a delicious tradition.
- This is an easy to make recipe with very few ingredients.
- They seem to go with any other foods being served. No holiday would be complete without them.
- Deviled eggs are easy to transport to a covered dish.
- They can be made a day ahead of time.
Recipe Tips and Variations
- Do not overcook the eggs or they will be too dry. It seems that 11-12 minutes is the best amount of time.
- When cooking is done, carefully place the eggs in a bowl of ice water for 5 minutes. Tap one end of the egg gently on a flat surface, then slowly roll it. Peel carefully.
- Use a sharp knife to cut the egg in half to avoid the egg tearing.
- Some optional ingredients to add to the eggs are chives, relish, and bacon. My mother always sprinkled them with paprika.
- Do Not wrap deviled eggs with aluminum foil as it will turn the eggs black. (I learned his the hard way years ago)
How to Store
They are easier to store in a container made for the deviled eggs. Place in these air tight containers and keep in the refrigerator until ready to serve. Rubbermaid has a great one. I bought it at Walmart.
If you do not have a special deviled egg container, arrange on a platter and place a small plastic container, that is higher than the eggs, in the middle to keep the wrap from smashing the eggs. Wrap tightly with Cling Wrap.
Do not let them set out for more than 2 hours, as bacteria will start to grow.
Frequently Asked Questions
How far in advance can I make deviled eggs?
They can be made the day prior to serving and then stored in the refrigerator for up to 2 days afterwards. If made earlier than the day ahead, they tend to become watery.
This post was shared on Sweet Little Bluebird Weekend Potluck.
Basic Deviled Eggs Recipe
Ingredients
- 8 large or extra large eggs
- 1 cup + 1 Tablespoon mayonnaise
- 2 - 2 1/2 Tablespoons yellow mustard
- 2 slices bacon cooked & crumbled (optional)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
Instructions
- Place eggs into a large saucepan, cover with cold water. Bring to a boil. Reduce heat and cook over a low heat for 12 minutes. Maintain a gentle boil. Remove from heat and place in cold water. Allow to set about 5-10 minutes.
- Carefully peel the eggs. Cut in half lengthwise. Scoop out the yolks into a mixing bowl. Mash yolks with a fork. Add the mayonnaise, mustard, salt and pepper. Combine until smooth, using the fork or an electric hand mixer.
- Place mixture into a pastry bag, clip end, and evenly fill the eggs. May also just fill using a small spoon. Arrange on a serving platter.
- If using bacon, sprinkle over the top. May also lightly sprinkle tops with paprika as garnish.
Notes
- When cooking is done, carefully place the eggs in a bowl of ice water for 5 minutes. Tap one end of the egg gently on a flat surface, then slowly roll it. Peel carefully.
- They are easier to store in a container made for the deviled eggs.
- If you do not have a special deviled egg container, arrange on a platter and place a small plastic container, that is higher than the eggs, in the middle to keep the wrap from smashing the eggs. Wrap tightly with Cling Wrap.
- They can be made the day prior to serving and then stored in the refrigerator for up to 2 days afterwards. If made earlier than the day ahead, they tend to become watery.
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