Classic deviled eggs are a delicious side item for barbecue, burgers, gumbos and more. They make a perfect potluck dish, and are great for sharing at parties. Deviled eggs are made of hard-boiled eggs that are halved, then stuffed with a filling of mashed egg yolks, white vinegar, salt, pepper, and powdered mustard, then garnished with herbs and paprika. It’s a classic combination of flavors that I know you will enjoy.
Deviled Eggs Recipe
Deviled Eggs
Equipment
- large stock pot
- spider strainer
- large glass bowl
- ice cubes
- mixing bowl
- fork
- cutting board
- kitchen knife
Ingredients
- 4 hard boiled eggs
- 1 tbsp mayonnaise
- 1 tsp white vinegar
- ¼ tsp white pepper
- ½ tsp kosher salt
- ½ tsp mustard powder
- ½ tsp paprika
- ½ tsp fresh dill – finely chopped
- ½ tsp Italian parsley – finely chopped
Instructions
- Boil the eggs then cool in an ice bath.4 hard boiled eggs
- Carefully remove the egg shells under a stream of cool water.
- Set the boiled and peeled eggs aside.
- Cut the hard boiled eggs in half, then remove the cooked yolks to a mixing bowl.
- Add the mayonnaise.1 tbsp mayonnaise
- Add the kosher salt, white pepper, mustard powder, and vinegar to the mixing bowl.1 tsp white vinegar, 1/4 tsp white pepper, 1/2 tsp kosher salt, 1/2 tsp mustard powder
- Use the back of a spoon, or a fork to gently mash the yolk mixture together until it is well incorporated. It should be a little bit grainy, and not overly smooth. Taste and adjust seasonings if necessary. If the mixture is too thick, add white vinegar a little at a time until you achieve the desired consistency.
- Add a spoonful of yolk mixture to each boiled egg half.
- Sprinkle with paprika, chopped dill, and chopped parsley.1/2 tsp paprika, 1/2 tsp fresh dill, 1/2 tsp Italian parsley
PRIVATE NOTES
Nutrition
More Information
Boiling Eggs
To learn an easy method of boiling eggs, follow my Hard Boiled Eggs recipe. When making deviled eggs, boil the eggs for just a couple of minutes longer than what the recipe calls for. You want the yolks to be dry, but not under or over-cooked. Dry yolks will crumble and distribute more easily when mixing the ingredients together.
Don’t over-process
It is a mistake to over-mash the ingredients. You want for the filling to be a little bit grainy. It should be more like mashed potatoes than baby food. Overly processed filling will ruin the presentation, texture and flavor. The best filling will stand up in a bit of a peak above the egg half. This makes a scaffolding for the herbs and paprika which finish the presentation. A beautiful presentation makes the deviled eggs more appetizing, and tells your brain to anticipate something delicious.
Variations
In my recipe for deviled eggs, all of the ingredients are ‘to taste’. Make adjustments as you see fit. For spicier flavor, try topping with a sprinkle of cayenne pepper instead of paprika. While I prefer the flavor of powdered mustard, some folks will use yellow or Dijon mustard instead. In my opinion, white pepper has a more subtle flavor than black pepper. But, if you want to use black pepper, go right ahead. It’s also common to use pickle juice instead of white vinegar, or to include dill relish. Experiment, the choice is yours. Use this recipe as a starting point. With a little practice you will settle on your own custom recipe that will be a guaranteed hit at parties.
Related Recipes
Hard Boiled Eggs
Egg Salad
DaLynn’s Famous Potato Salad
Perfect Scrambled Eggs
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