Before I will share with you how to make your Classic Deviled Eggs recipe a perfection, here are some cooking tips you need to keep in mind to make the perfect deviled eggs every time you cook them.
What I love about this particular egg recipe is that all ingredients are “staples” in our household. No need to do a special shopping for them.
What Ingredients Go Into a Classic Deviled Eggs Preparation
I would like to outline the ingredients that go into making a filling for your deviled eggs. Obviously, you will need eggs, as there are no deviled or any eggs without them!
Dijon Mustard – You can use any other mustard that treats your taste buds well. But from my experience, a high quality Dijon mustard adds originality, texture and interests to try yet one more of the delicious Deviled Eggs!
Deviled Eggs Without Vinegar – I find that not putting vinegar into my recipe for deviled eggs really enhances those spices that I do put into the recipe. Even small amount of shallots will taste different without vinegar in the recipe.
How to Make the Perfect Deviled Eggs
Forget your typical way of whipping up the all-American classic. Deviled eggs are best served with a little creativity and a good amount of untraditional flavor! Put the finishing touches on your recipe with a handful of ways of refashioning the favorite, including truffle, fig, avocado and more twists.
But first things first – let’s review your easy basic deviled eggs recipe. You’ll want to hard-boil eggs in a pot. Don’t crowd the pot, or else they may bump into each other while cooking and crack. Also, try using older eggs closer to their expiration, which may be less delicate and better for these purposes. Then, cover eggs with about 1-inch of cool water and slowly bring to a boil over medium heat.
Classic Deviled Eggs Recipe
Once you master your Classic Deviled Eggs recipe, choose one of the ways to enhance the taste and flavor. I’ve outlined Five Ways to make your deviled eggs recipe extraordinary.
- 1 dozen eggs
- 2 teaspoons dijon mustard
- 1/3 cup mayonnaise
- 1/2 cup minced shallot or onion (I love shallots!)
- Salt and pepper
- Boil the eggs until they're hard cooked, bout 12 minutes in boiling water.
- Cool the eggs and Peel them. TIP: To avoid fighting egg peeling, pour cold water and 2 cups of ice over hot hard boiled eggs. Let stand for 10-15 minutes.
- Cut peeled eggs into halves. Remove yolks into a separate bowl. Line up white halves on the board TIP: To avoid any spilling of the filling onto a serving nice-looking plate, do all the filling on a separate board. I love my bamboo board for that!
- Into a bowl with yolks, add mustard, mayonnaise, onion, salt, pepper. Mash and mix all ingredients. Small lumps are OK! Do not mash it till it's thin in texture. Feel free to add a bit more mayonnaise to this mixture if you'd like.
- Spoon the yolk mixture into white halves. Top with paprika and green shallots.
- Place the ready Deviled Eggs into the refrigerator. They are so delicious when cooled!
How Long to Boil Eggs for Deviled Eggs Recipe
When water reaches a boil, cover and remove from heat. Let eggs sit 10-12 minutes. Transfer eggs to a bowl full of ice water to stop them from cooking. Peel and split in half lengthwise.
If you really want to eliminate that guessing game from a perfectly boiled hard egg, get one of the Electric Egg Cookers that will boil the eggs for you perfectly every single time!
Now, the fun part! Experiment with your deviled egg fillings to jazz up these flavorful appetizers.
Horseradish Deviled Eggs
Mix yolks, mayonnaise, horseradish, salt, paprika and parsley. Adjust the horseradish to control the degree of spiciness, suggests registered dietitian nutritionist, and editor of PaleoBarbie, Jenny Champion.
Deviled Eggs With Sweet Relish
Instead of mustard, add sweet relish to add a little crunchy sweetness in every bite, she adds.
Tomato ‘n’ Paprika Deviled Eggs
For a spicier version of your standard eggs, says Champion, cut back on the mayo and add around 2 tablespoons of Hunt’s® tomato paste, fresh ground garlic to taste, and top with smoked paprika, a pinch of Hunt’s® canned crushed tomatoes and cayenne pepper.
Want to Try Avocado With Deviled Eggs?
One of Champion’s favorites for an extra creamy, healthy fat-filled version of deviled eggs, “cut back on the mayonnaise a bit and add ripe avocado in its place,” she says. Not counting calories? Add a bit of chopped bacon for garnish and a nice crunch.
Truffled Deviled Eggs Recipe
First, mash your hard-boiled eggs (~6 eggs) with ¾ cup mayo, 1.5 teaspoons of truffle oil and a pinch of cayenne. Serve in the center of a white oval place (it will look like one large deviled egg!). Top with a fig jam for a sweet finish!