Deviled eggs are one of those classic dishes that never go out of style. Whether you’re hosting a party or just looking for a tasty snack, deviled eggs are sure to please. They’re simple to make, and there are countless variations to suit every taste. In this post, I’ll discuss how to make them, and some creative twists on this classic recipe.
This recipe has been in my family for years and we usually make them during the holidays and there are never any leftovers. They’re definitely a fan favorite.
What are Deviled Eggs?
Deviled eggs are a popular appetizer or side dish made by halving hard-boiled eggs and mixing their yolks with various ingredients to create a filling. The term “deviled” comes from the use of spicy or zesty ingredients like mustard, paprika, hot sauce, and mayonnaise to create a tangy and flavorful filling. The filling is then spooned or piped back into the egg white halves, creating a bite-sized and visually appealing dish. Deviled eggs are a classic dish that can be served at potlucks, picnics, or holiday gatherings, and are loved for their versatility and simplicity. They can be customized with a variety of different flavors, such as bacon, chives, cheese, or pickles, to suit individual tastes and preferences.
My Spin on the Classic Deviled Egg
Making deviled eggs is a simple process that only requires a few basic ingredients:
- Hard-boiled eggs
- Mayonnaise
- Mustard
- Onions
- Ham
- Parsley
- Ground black pepper
To start, boil eggs until they’re fully cooked. Then, peel the eggs and cut them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Mash the yolks with a fork or a potato masher, then add mayonnaise, mustard, onions, ham, parsley, and pepper to taste. Mix the ingredients until they’re smooth and creamy, then spoon the filling back into the egg whites. For a classic finishing touch, sprinkle the tops of the deviled eggs with paprika. I don’t use salt in this recipe because, with the mayonnaise and ham, I feel that it provides enough sodium. Adding salt would just make them saltier.
Tips for Boiling Eggs
Boiling eggs may seem like a simple task, but there are a few tips that can help you achieve perfectly cooked and easy-to-peel eggs. Start by placing the eggs in a single layer in a saucepan and add enough water to cover the eggs by about an inch. Bring the water to a boil over high heat. Then, reduce the heat to a simmer and cook the eggs for 9 minutes, depending on how you prefer your yolk. Sooner than 9 minutes creates a creamy yolk, and it won’t work for this recipe. If you overcook them they will become overcooked leaving a green layer on the egg yolk, which will make your filling look unappealing. After the cooking time is up, immediately transfer the eggs to an ice bath to stop the cooking process and make them easier to peel. With these tips, you’ll be able to boil eggs perfectly every time.
Tips for Peeling Eggs
Peeling hard-boiled eggs can sometimes be a frustrating task, but with a few simple steps, it can become a breeze. The first tip is to make sure that the eggs are cooled down completely before peeling them. Cooling them in ice-cold water for a few minutes will help the eggshells contract, making them easier to remove. Another trick is to gently tap the egg on a hard surface to create small cracks all over the shell, then roll it in your hands to loosen the shell. If you’re having trouble getting the shell to come off, try running the egg under cold water while you peel it, as this can help separate the egg membrane from the shell. This works like a breeze for me every time. Another tip is to peel the egg from the wider end, as there is usually an air pocket that makes it easier to get the shell off. With these tips, you’ll be able to peel hard-boiled eggs quickly and easily, without losing any of the delicious eggs inside.
Tips for Storing Deviled Eggs
Storing deviled eggs properly is important to ensure their freshness and flavor. After you make them, store them in an airtight container and refrigerate them as soon as possible. You can buy containers for Deviled Eggs on Amazon. They’re super affordable and a great way to store your freshly made eggs. Deviled eggs should be consumed within 2-3 days of being made, as they can spoil quickly. If you need to transport deviled eggs, it’s best to pack them in a cooler with ice packs to keep them cold. When serving, make sure to keep the eggs chilled until ready to serve, and don’t let them sit out at room temperature for more than two hours.
Creative Deviled Egg Recipes
While the classic recipe for deviled eggs is delicious on its own, there are endless variations that you can try. Here are a few ideas to get you started:
- Bacon and Cheddar Deviled Eggs: Add crumbled bacon and shredded cheddar cheese to the filling for a savory twist on the classic recipe.
- Avocado Deviled Eggs: Mix mashed avocado with the egg yolks for a creamy and healthy alternative to traditional mayonnaise.
- Sriracha Deviled Eggs: Add a kick of heat to the filling by mixing in a dollop of Sriracha hot sauce.
- Mediterranean Deviled Eggs: Mix crumbled feta cheese, chopped olives, and chopped sun-dried tomatoes into the filling for a Mediterranean-inspired twist.
- Guacamole Deviled Eggs: Mix mashed avocado, lime juice, garlic, and chopped cilantro into the egg yolks for a fresh and flavorful take on the classic recipe.
Deviled eggs are a classic dish that has stood the test of time. They’re easy to make, versatile, and always a crowd-pleaser. Whether you stick to the classic recipe or try out some creative variations, deviled eggs are sure to be a hit at your next gathering. So grab a dozen eggs and get cracking!
Have fun with this recipe. Feel free to share what you have done in the comments below or share a picture of you enjoying this delicious meal!
Bom apetite! Enjoy your meal!
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Deviled Eggs
Ingredients
- 8 whole eggs boiled
- 1/2 cup of mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp fresh parsley finelychopped
- ¼ cup of ham finely chopped, about 2 deli slices
- ¼ cup finely chopped onions
- 1 tsp of freshly ground black pepper
Instructions
- Fill a pot with water about half way.
- Bring water to a boil on high heat.
- Once boiling, place eggs in pot one by one in boiling water and reduce heat to low.
- Set a timer for 9 minutes and let eggs boil.
- In the meantime, grab a bowl and fill it with cold water and ice cubes creating an ice bath.
- After 9 minutes, remove eggs from pot and place them immediately into the ice bath.
- Let eggs sit in ice bath for a few minutes until eggs are completely cooled off.
- Peel eggs one by one by gently cracking the shell. If you’re having trouble peel them under cold running water to help egg separate from its shell quicker.
- Cut eggs carefully in half and remove yolk placing them in a bowl.
- Place egg white on a dish or an egg platter
- Using a fork or potato masher, mash egg yolks until they look like tiny crumbs.
- Finely chop onion, parsley and ham and them into the bowl with the egg yolks.
- Add, mayonnaise, mustard and black pepper and mix well.
- Using a piping back, a small mini ice cream scoop or a spoon and carefully refill egg white halves with this filling.
- Garnish with finely chopped parsely or paprika for some extra flare.
- Keep refrigerated until ready to serve.
- Bom appetite.
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