Classic Deviled Eggs
Just about everyone loves deviled eggs but not everyone knows how to make hard-boiled eggs perfect every time. You’ll find this deviled eggs recipe to be the one you’ll want to follow—nice tender egg whites and yolks that have no gray edges. The instructions include the basics and you can take it from there.
It’s all a matter of timing when it comes to boiling these babies, but the filling’s another story. Stick to the basics with our fail proof old fashioned recipe, or mix it up by adding your own favorite ingredients such as chopped pickles, sweet pickle relish, chives or anything else you choose.
Deviled eggs can be served as an appetizer or sprinkled with bacon for a unique and delicious breakfast treat! Although they’re a great way to use Easter eggs once the hunt is over, there’s no reason to wait for a holiday that comes once a year—our recipe’s perfect for any occasion!
Classic deviled eggs recipe
- 1 dozen large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 1/2 tsp white wine vinegar
- 1 tsp onion, finely grated
- salt and pepper, to taste
- paprika, for sprinkling
- Place the eggs into a large pot and add enough water to cover the eggs by at least an inch. Set the pot over high heat and bring the water to a boil.
- When the water reaches a full rolling boil (not just a few bubbles rising to the surface), set a timer for 2 minutes—you’ll know when it reaches a full boil because you will be able to hear the bubbles popping and the eggs clattering on the bottom of the pot.
- After the pot has been at a full boil for 2 minutes, remove it from the heat and set it on a cool part of the stove. Reset the timer for 10 minutes.
- When the timer goes off, carefully drain the hot water from the pan then cover the eggs with cold water. Allow the eggs to sit in the cold water until they are cool enough to peel then crack the shells and peel them away.
- Rinse the peeled eggs under cold water to remove any remaining particles of shell then set aside.
- Cut each hard-boiled egg in half lengthwise and remove the yolks to a small bowl. Reserve the egg whites for while you prepare the filling.
- Once all of the yolks have been removed, place a fine mesh sieve over a bowl and press the yolks through the sieve with the back of a spoon—this will give you a silky smooth filling for the deviled eggs. Be sure to scrape any remaining yolks from the back of the sieve once you have pressed them all through.
- Add the mayonnaise, vinegar and grated onion to the yolks then stir until combined. Season with salt and pepper and spoon or pipe the filling into the reserved egg white halves.
- Sprinkle with a little paprika or finely minced chive and watch them disappear.