I love deviled eggs, they are such an easy appetizer or snack, and I have a fool proof method for cooking the eggs that will ensure easy peeling and perfectly cooked yolks (no greenish tint around these).
People have strong opinions on how to prepare deviled eggs. Some in the south add relish to the their recipe. Others add Old Bay. Some swear by Instant Pot hard boiled eggs. I say, experiment however you want! The joy of cooking is found in personalizing things to your own tastes. A side note about Instant Pot eggs. I have found that the yolks shift significantly in the Instant Pot, resulting in a less appealing look. The method I use below is my preferred and recommended method.
This particular recipe is also simple because it only has a few ingredients. However, there are many ways to “dress up” deviled eggs. Try drizzling a bit of sriracha over the eggs. Add chopped jalapeno to the yolk mixture for a bit of spice. My favorite would be crispy, chopped bacon sprinkled on top.
Deviled eggs are universally eaten year round, at parties, and almost always served on Easter. If you dye Easter eggs with your children, once peeled and prepared, the eggs look beautiful on an Easter plate.
I have a friend who brought over deviled eggs for a party I hosted and she recommended these egg carriers for easy transport to and from home!
So here’s my simple deviled eggs recipe. Tell me how you make yours in the comments!
Easy Deviled Eggs
Equipment
- 4 quart pot
Ingredients
- 8 eggs
- 1/4 cup mayonnaise (may add or subtract 1-2 teaspoons based on your preference.)
- 1/2 teaspoon prepared mustard
- pinch of salt
- pinch of pepper
- ground paprika
Instructions
- Fill the pot half way with tap water. Do not add the eggs at this point, but do make sure the water will cover the eggs.
- Turn heat on high. Bring to a boil.
- Once water is at a rolling boil, add eggs with slotted spoon.
- Set timer for 12 minutes. The water will cool with the addition of the eggs. This is ok! 12 minutes, not a minute more.
- Remove and pour the boiling water out, immediately run cold water over the eggs. Allow to sit in cold water for 3-4 minutes.
- Crack and peel at this point. I usually start from the wider end of the egg. Here's a Pro Tip: Cracking the egg all over before actually peeling it off will help from accidentally gouging out a piece of egg white. Peel the shell under cold running water.
- Once peeled, set on paper towel to ensure no water remains. Allow to cool 30-60 min.
- Slice in half with a sharp knife. Yolk sticks to the blade, wipe off as you go. Empty yolks into a small bowl.
- Add mayo, mustard, salt, and pepper to yolks, mix thoroughly.
- I like to pipe the yolk mixture into the egg white halves, but you can use a spoon also.
- Sprinkle paprika over the top. Refrigerate 30 minutes or enjoy at room temp.
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