Do you love deviled eggs as much as we do? We seriously become giddy at the sight of them at a party. We’ve also been known to just make them for the two us at home — just because.
We like to keep things on the savory side and tend to rely on mustard, vinegar or a dash of lemon juice. The thing about deviled eggs is that you can make them just how you like them. If you prefer them to be a little sweeter and love sweet pickles, add some.
When we’re making deviled eggs, we focus on two things. First, we’re careful on how we cook them. Second, we try not to add too much to the filling. Simple is usually best. Keep deviled eggs simple and they will fly off the plate.
How we Cook Eggs for Deviled Eggs
Use a wider saucepan with a lid. When cooking hard boiled eggs, it’s important that the eggs can fit in one layer. Our recipe below calls for 6 large eggs. A medium saucepan does the trick nicely. If you are planning on doubling the recipe, you might want to consider using a large, wide saucepan instead.
Cover the eggs with cold water, not hot. When cooking hard boiled eggs, we want the water covering the eggs to heat from cold to boiling. By starting with cold water and not hot, the temperature rises slower, preventing the risk of shells cracking and promoting even cooking.
Bring to a boil, cover the pan, cook for 30 seconds then remove from the heat. For hard-boiled eggs, we’re really depending on the heat of the water, not the heat of the burner. The moment we see a rolling boil, we cover the pan with a lid and let it cook for a mere 30 seconds. After that, we slide the pot off the burner completely and let it stand for 12 to 14 minutes, depending on the size of our eggs. (13 minutes for large eggs).
*Note, we make hard boiled eggs all the time in our kitchen so we’re confident in 13 minutes. If you’ve never made them before, you might want to sacrifice one egg to check for doneness since the cooking time will vary depending on egg size.*
Stop the cooking by plunging into icy water. When you know your eggs are perfectly cooked, you want to stop them from cooking any further as quickly as you can. The easiest way for us to do this is to transfer them into ice water and let them stay there for 5 to 10 minutes. Once cool, you can peel and get to making deviled eggs.
A Note About Peeling Hard Boiled Eggs
If you’ve made deviled eggs or hard boiled eggs before, you’ve probably experienced the occasional stubborn egg that just doesn’t want to peel nicely. There are lots of tricks out there for easy peel eggs. We’ve tried a few, but have found the following tricks to work best for us:
- Try not to use the freshest eggs. Fresher eggs don’t peel as easily so if you have the chance, buy eggs for deviled eggs a few days in advance. (This is not necessary, it just makes things a little easier)
- Cool the eggs completely before peeling. We find this helps a lot, but if you’re still having trouble, crack the cooled egg and place it back into the ice bath. The water sneaks underneath the shell where you cracked it and makes it easier to peel after 5 minutes or so.
Do you have any tips for peeling hard boiled eggs? Share them in the comments below.
Preparing Deviled Eggs
I mentioned above that we really like to keep things simple. For our deviled eggs recipe, we add mayonnaise, a little vinegar (or, if we have it, a little lemon juice), regular yellow mustard, salt and pepper. Everything is mixed well until smooth then spooned into egg white halves.
Since we have one, we love using our small cookie scoop for this, but a regular spoon works quite well. Another idea is to cut the corner of a resealable plastic bag, fill it with your filling then pipe it into the egg white halves. (Here’s a link to the OXO small cookie scoop we use on Amazon, it is an affiliate link).
Have some fun with toppings
When we were playing around with this recipe, we both rummaged through our refrigerator and pantry to come up with a bunch of fun toppings we thought would work well for deviled eggs.
For something more classic, you could use smoked or sweet paprika. Or, just add a sprinkle of flaky sea salt on top (Joanne’s favorite).
Then, to liven things up a little you can go crazy with sriracha, pickled jalapenos, BACON, feta cheese, pickles (sweet or dill), or fresh herbs like chives.
By the end of our experimenting, we both had deviled eggs piled high with everything we could find. So delicious.
After we saw everything arranged on our table we came up with the idea to do a deviled egg bar next time we have friends over. Wouldn’t that be fun?
Gosh we just love deviled eggs. How do you make them, do you have any tips to share? Share in the comments below. Here are two fun twists on the classic: Bacon Deviled Eggs from Bon Appetit or Guacamole Deviled Eggs from Simply Recipes
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- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar, white wine vinegar or lemon juice
- 1/2 teaspoon yellow mustard
- 1/8 teaspoon kosher salt
- Freshly ground black pepper
- Flaky sea salt, smoked or sweet paprika, cooked bacon, pickles (sweet or dill), pickled jalapeños, sriracha, crumbled feta cheese or fresh herbs (chives or parsley are nice).
- Hard Boil the Eggs: Place the eggs in a single layer in a saucepan and cover with cold water by 1 1/2 inches. Heat over high heat until the water comes to a rolling boil, cover the saucepan with a lid, cook for 30 seconds then remove completely from the heat and let stand for 13 minutes. (This can range from 12 to 14 minutes, depending on the size of your eggs).
- Prepare a bowl of ice water. Transfer eggs with a slotted spoon to the ice water and leave for 5 minutes. Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes.
- Prepare Deviled Eggs: Gently dry eggs then slice in half lengthwise. Remove the yolks and add to a medium bowl then arrange the whites on a serving platter.
- Mash the yolks into a fine, powdery paste. Stir in the mayonnaise, vinegar, mustard, salt and a dash of pepper. Stir vigorously until smooth.
- Use a small cookie scoop or spoon to evenly distribute the egg yolk filling between the egg whites. (You can also cut a corner from a resealable plastic bag, add the egg yolk filling then use it to pipe into the egg white halves).
- Finish with a sprinkle of paprika (classic) or with your favorite toppings. We personally like a sprinkle of flaky sea salt or a squirt of sriracha.
We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.