In this post, we’ll show you how to make Easy Deviled Eggs. This classic appetizer recipe features simple ingredients like mayonnaise, mustard, and some common pantry spices. These egg appetizers are perfect for parties, luncheons, potlucks, or a low-carb meal idea.
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Eggs – We love to use large or extra large eggs for this recipe since they are stuffed. Smaller eggs would work, but this larger size makes for a hearty deviled egg.
- Mayonnaise – Traditional mayonnaise helps to make the yolks creamy and flavorful.
- Mustard – You can use spicy, Dijon, or traditional yellow mustard for a tangy flavor.
- Salt & pepper – To taste.
- Paprika– Used as a garnish, this adds a nice smoky flavor to the eggs as well as some pretty color.
- Chives – This is also a garnish and is optional. It adds a tasty, light onion flavor to the eggs.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- Stock pot – to boil your eggs. You can easily adjust your pan size to the amount of eggs you will be needing to complete the recipe.
- Knife – A chef’s knife is used to carefully slice boiled, cooled eggs.
- Cutting board – to carefully slice the eggs on.
- Potato masher – A tool which makes mashing the yolks easy. You can use a fork to smash these as well.
- Spoon – To add the seasoned yolk filling back into the halved egg slices.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your KEYWORD comes out perfectly.
After your eggs have boiled, remove them from the heat, and drain the hot water from the pan. Add eggs to a heat-safe bowl in the sink that is filled with ice cubes and cold water to chill the eggs. This will prevent the eggs from continuing to cook.
Peeling Boiled Eggs
To peel your chilled eggs, gently roll them on a clean, hard surface to crack the outer shell. Then, lift off the shell and membrane. It should feel slightly slimy once you do this. Continue to remove the shells. Rinse peeled eggs to remove any leftover shells. Older eggs will be easier to peel versus farm-fresh eggs.
A pastry bag with star tip or a zippered bag can make your yolks look prettier. Simply add the mashed yolk mixture to a zippered bag, snip off about 1/4″ and pipe into the center of your egg whites. A pastry bag with a small star tip is also another method make your eggs look prettier.
If you want to store your Deviled Eggs, just follow these easy steps.
These eggs only last up to 2 days when stored in an airtight container in the refrigerator. They cannot be stored at room temperature and should always be kept chilled over ice when part of a luncheon, brunch, BBQ, or party.
Follow the recipe below to make Deviled Eggs! This recipe makes 24 SERVINGS, but you can adjust the recipe card for other serving sizes.
Easy Deviled Eggs Appetizer
- 4 quart stockpot
- cutting board
- Piping bag, or zippered bag
- 12 large eggs
- 3 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Paprika
- 1 tablespoon Chives
- Add water to stockpot and bring to a boil. Add eggs and boil for 14 minutes.
- Drain hot water, and add eggs to heat-safe bowl that is filled with ice cubes, and cold water. Chill eggs for 5 minutes.
- Gently roll eggs over your cutting board to break the shell. Carefully peel away the shell and membrane. Repeat until all eggs are done.
- With a sharp knife, split egg in two the long way, and remove yolks; repeat.
- Add yolks to a large bowl and mash them with the mayo and mustard.
- Using a piping bag, zippered bag, or spoon pipe/add the deviled egg filling into each egg half.
- Garnish with Paprika, and chives.
- Refrigerate your deviled eggs until you are ready to serve them.
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