The Deviled Egg: easy & potentially fancy
Ode’ to the Deviled Egg –
“I love you deviled eggs. I love you I say! You are roly-poly and yummy too! I love you, it’s true! I could eat you both night and day. Oh, deviled eggs, I love you!”
Can you tell that I love deviled eggs? Yup! I do!!! Now, the weird thing is that I can’t stand hard-boiled eggs. Can’t stomach them unless they are deviled or made into egg salad. It’s the yolk. I think it’s nasty unless mayo and/or mustard are mixed into it.
Deviled eggs can be plain or fancy. Hors d’oeuvres at a dinner party or a picnic side dish. The deviled egg is a versatile mainstay. Get familiar with the basic recipe and you can take them anywhere. Literally!
Basic Deviled Egg Recipe:
Makes 12 Deviled Eggs
- 6 large eggs
- 1/4 cup mayonnaise
- 1 Tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika, for garnish
- Hard boil the eggs for 10-12 minutes, or until they are cooked through. Everyone has their favorite way to hard-boil eggs. Mine is to use the Instant Pot™. They are actually steamed and not boiled.
- When the eggs are done cooking immediately transfer them to a bowl of ice water to stop the cooking process and help release the shell.
- Once the eggs are cool, 5 minutes should do it. Remove from the ice water and peel, rinse, and cut them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Mash the yolks with a fork.
- Add the mayonnaise, dijon mustard, yellow mustard, apple cider vinegar, salt, and pepper to the yolks.
- Mix until well combined and a smooth consistency.
- Use a spoon to fill the cavity in the egg whites with the yolk mixture.
- Sprinkle with paprika. Go easy, it’s powerful stuff.
Notes, Tips & Tricks:
- Nest for the Road: Taking your eggs to go? Line the bottom of your container with shredded lettuce or cabbage. These little leafy nests cradle each egg and keep them from rolling or tipping, because no one wants to lose a single bite of that dreamy filling!
- Say No to Rubber Eggs: Gently boiled eggs = smooth, easy peeling. Overcooked eggs turn rubbery and stubborn. Give them the spa treatment and they’ll reward you with a perfect peel.
- Mix It Up: Don’t be shy with flavor! Stir in chopped herbs, garlic powder, ranch seasoning, crumbled bacon, or grated Parmesan for a twist. Want tang? A touch of pickle relish or chopped pickles adds just the zing. The yolk is your canvas – paint it delicious.
- Garnish with Gusto: Move over, paprika. Dress them with chopped chives, crispy bacon bits, pine nuts, or even a sliver of jalapeño. This recipe is your base – build it bold!
- Piping Bag Hack: For a no-mess fill, spoon your yolk mix into a zip-top bag, snip a corner, and pipe away. Fancy and fast!
- Eggs for Everyone: Hosting a crowd? Try two or three flavor varieties – or go big and build a deviled egg buffet. Bonus points if you invite me over!
- Keto & Gluten-Free Friendly: Most deviled eggs fit both keto and GF diets, just double-check your mix-ins to keep it inclusive and safe for all your guests.
Whether you keep it classic or get fancy with bacon and herbs, deviled eggs are the little crowd-pleasers that never go out of style. They’re simple, nostalgic, and just a little mischievous – like they know they’re everyone’s favorite. So the next time you whip up a batch, don’t be surprised when they vanish before you’ve had a chance to have one. Make extra!
Have a delicious day!
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