Do you love Deviled Eggs? Me too. See I just love them so much I assume everyone does! So when I realized I’ve been blogging for so long and never posted my Classic Deviled Eggs, well I had to get “cracking.” (I’m so sorry for that!! Couldn’t help myself!)
When I was younger, no one had a “recipe” for Deviled Eggs – you’d have been laughed out of town for even entertaining the idea. You just added a bit of this and that, tasted and thought “Oh it needs more such and such” spooned it in the egg halves. Done.
About Classic Deviled Eggs:
And yet, here’s my recipe. Think it might have been originally a Cook’s Illustrated Recipe. They’re fantastic – so good people will ask you how they make them fantastic. And Classic Deviled Eggs are endlessly riffable.
Sometimes I use sweet pickle juice or sweet pickle relish instead of vinegar, and I love dry mustard instead of Dijon. And I mean c’mon – you have to add a dash of hot sauce or a pinch of cayenne to Deviled Eggs. A few chives, thinly sliced green onion and/or a sprinkle of paprika and there you go – Classic Deviled Eggs.
Saving Time on Classic Deviled Eggs:
If you want the smoothest filling with the least amount of effort, put your egg yolks in a sieve over a bowl and push them through. It takes a few seconds, but no longer than trying to mash them with a fork and the filling comes out so light and fluffy.
Another thing about Classic Deviled Eggs? It is soooo much easier to pipe in that filling than to use a teaspoon. Far less messy and it takes like two minutes, literally. Plus, if you pipe, they’re so gorgeous and it’s easy to get all the halves filled so you’re not left with extra whites. Use a Ziploc with the corner cut off if you don’t have a piping bag and tip.
I made the hard boiled eggs for these last time in my Instant Pot. They turned out beautifully and were super easy to peel. And are every single time. If you don’t have an Instant Pot, see my recipe for Easy Peel Eggs. One more hint: Run your knife under hot water before cutting the eggs and you’ll get a cleaner cut.
Saving Money on Classic Deviled Eggs
To cut costs, look for eggs on sale, especially during holiday weeks and stock up. Eggs keep, literally for weeks, in the fridge. Look for specials, too, for buying eggs along with bacon or sausage. You’ll often see “hang tags” in stores or coupons in the store ads.Print
Classic Deviled Eggs
These really are the best Deviled Eggs!
- Total Time: 30 minutes plus refrigeration
- Yield: 14 deviled eggs
- 7 large eggs, hard-boiled
- 3/4 teaspoon Dijon or 1/2 teaspoon dry mustard powder
- 4 tablespoons mayonnaise
- salt and pepper to taste
- dash of hot sauce or a pinch of cayenne
- paprika and/or thinly sliced chive or green onion for garnish
Cut eggs in half and remove yolks to a sieve set over a bowl. Using a large spoon or spatula, rub and push the yolks through the sieve.
Add remaining ingredients to yolks and spoon or pipe into the egg halves. Garnish as desired
Piping, even if just using a Ziploc with the corner cut off, is so much easier than trying to fill with a spoon.
I’ll be bringing this recipe to Fiesta Friday 201, hosted this week by Monika @ Everyday Healthy Recipes and Jhuls @ The Not So Creative Cook. Fiesta Friday’s already filling up with all kinds of holiday goodies & recipes, so be sure to stop by!