Classic Deviled Eggs

Deviled Eggs are an absolute must for Easter! This recipe is the classic version, nothing but mayonnaise, mustard, spices and perfectly cooked eggs. Okay and maybe a secret ingredient or two. 

Classic Deviled Eggs from The Food Charlatan

I’m still down in Manteca hanging out with my Mom while she recovers from surgery. Today Charlotte, who is 5, walks over to my mom and starts patting her repeatedly. “What’s that Grandma? What is that?”

“Well honey, that’s my breast.”

Charlotte sees me get dressed every single day. But she’s going to have to go to other sources to find out about this whole breast situation, because apparently mine have never been noticeable enough to comment on.

Classic Deviled Eggs from The Food Charlatan

It was convenient that I photographed these deviled eggs at my mom’s house, because she has one of these snazzy plates designed specifically to hold deviled eggs. I’ve never bought one because it seems silly to own a dish that is ONLY for one kind of recipe. On the other hand, deviled eggs are devilishly slippery. Someday when I die and we get to watch videos of whatever we want from earth life, I want to watch a huge round up of people letting their entire platter of deviled eggs slide off onto the floor.

Classic Deviled Eggs from The Food Charlatan

(Am I the only one who dreams about all the cool stuff we will get to know when we die?  I imagine a great huge analytics room with giant screens and graphs everywhere. We could see data on anything: how many miles you ran in your whole life (mine would be pitiful) how many books you read compared to the rest of the world, how many people dropped platters of deviled eggs…it’s going to be awesome.)

Classic Deviled Eggs from The Food Charlatan

Classic Deviled Eggs from The Food Charlatan

See how the center is just barely cooked? Still moist.

Who’s had trouble hard-boiling eggs? I mess it up every time, whether it’s overcooking or having impossible to peel shells. Do you have any boiling tips?

I avoid the whole process by steaming my eggs instead. So much easier! The best part is that they are SO EASY to peel. I timed myself, I peeled 9 eggs in 4 minutes and 51 seconds. Plus I stopped to take photos.

Classic Egg Salad Sandwich from The Food Charlatan

See how easy they are to peel??

My one tip for boiling OR steaming eggs is to use OLD eggs, not fresh ones. If you try to boil fresh eggs that you just bought, those peels will stick no matter how you cook ’em. Eggs last forever, buy them in bulk so you always have some on hand. I buy 5 dozen at a time (seriously).

Classic Deviled Eggs from The Food Charlatan

This recipe has no special ingredients! It’s just a no-fuss classic recipe. My 2 tips are to add seasoned salt instead of regular salt for flavor, and add a dash of cayenne pepper. Just a little bit, not to make them spicy, just to add interest.

And don’t add too much mayonnaise! I’ve ruined many a batch by being heavy handed on the mayo. You want a smooth and creamy filling, but you want it to taste like eggs, not mayonnaise. I added one tablespoon at a time until I thought it was perfect. Hang onto this recipe for Easter Sunday! It’s not Easter without deviled eggs!

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Classic Deviled Eggs

Yield: Makes 18 deviled egg (halves)

Recipe by The Food Charlatan

Ingredients

  • 9 large eggs*
  • 6 tablespoons mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon dijon mustard
  • 1/8 teaspoon seasoned salt (like Lawry's)
  • dash cayenne pepper
  • black pepper to taste
  • regular or smoked paprika, for sprinkling on top

Instructions

  1. Begin by cooking your eggs. I highly recommend steaming:**
  2. Add about 2 inches of water to a pot that has a steam basket. Cover (without the steamer) and bring to a boil over high heat.
  3. Meanwhile, add 9 eggs to the steam basket.
  4. When the water is at a rolling boil, remove the lid and place over the steam basket, and place the covered basket over the boiling water.
  5. Set a timer for 12 minutes right away.
  6. Meanwhile prepare an ice bath, or a large bowl with very cold tap water will work fine too.
  7. When the timer goes off transfer the eggs to the cold water. I use a spoon to transfer them one a time but do it however you like.
  8. Let cool in the water for about 20 minutes.
  9. Peel the eggs and slice each one in half lengthwise.
  10. Scoop the yolks into a bowl or food processor. Place the whites on a serving platter. Crumble the yolks with a fork or pulse a couple times.
  11. Add the rest of the ingredients: mayonnaise, mustard, dijon mustard, seasoned salt, cayenne pepper, and black pepper.
  12. Stir together or pulse.
  13. Scoop the filling back into the egg whites. You can pipe it if you want, but I actually prefer the natural look of just spooning it in.
  14. Sprinkle with paprika and serve!
  15. You can make them a day ahead if you want! Just keep covered in the fridge. Perfect make-ahead appetizer.

Notes

*Use OLD eggs, not fresh ones.

**If you don't have a steam basket, boiling the regular way will work great! Add your eggs in a single layer to a pot. Cover with 2 inches cold water. Set over medium-high heat until the pot reaches a rolling boil. Once it is boiling nicely, turn off the heat, cover with a lid, and set a timer for 12 minutes. Continue with the ice bath step above.

I like simple deviled eggs, but in my recipe research I found a few ideas that sounded interesting: adding garlic, or a squirt of hot sauce, or adding pickle relish, or adding a teaspoon or less of vinegar OR lemon juice OR liquid from the pickle jar (if you like that acidic bite it gives it).

http://thefoodcharlatan.com/2016/03/17/classic-deviled-eggs-recipe/

Here are some other recipes you will love!

Sriracha Deviled Eggs << personal fav!

Sriracha Deviled Eggs from The Food Charlatan

Deviled Guacamole Eggs << No mayo in these!

Deviled Guacamole Eggs

Classic Egg Salad Sandwich << this is unbeatable! It’s not Easter without one of these bad boys.

Classic Egg Salad Sandwich from The Food Charlatan

Check out these awesome variations!

Creamy Asiago Deviled Eggs from Life’s Ambrosia
Parmesan Pesto Deviled Eggs from Lemon Tree Dwelling
Bacon and Blue Deviled Eggs from Cake n Knife

Comments

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Comments

  1. Eric says

    I tried to find any videos of people spilling slippery deviled eggs off of plates but couldn’t find a thing. This is a real weak point for the internet people – somebody get on this!

  2. Kris says

    Well apparently you and I are in the same department when it comes to breast touching by 5 year olds – she’s never asked me that question either. Haha!! So funny Karen I burst out laughing – all by myself at home. (Chip will enjoy this later, I’m sure)

    thanks for the basic recipe. I never can find a good plain basic deviled egg recipe! BTW I’ve solved the whole green ring around the yolk issue – I bought an electric egg cooker.

    • says

      Haha!! She is going to have to go to you for all her fashion questions and my mom for all her changing -body-during-puberty questions Kris, because you and I will be no help at all. hahaha!!

  3. stephanie says

    i love deviled eggs…aka the only time eating two dozen eggs seems totally normal and delicious and plausible. but i never thought about steaming them! i am going to try that. when i hard boil eggs i use the put in a pot, cover with cold water, bring to a boil uncovered, then turn off the heat and put a lid on, wait ten minutes method. the eggs are always perfect, cook-wise, but it’s a crap shoot as to whether they’ll peel easily or be franken-eggs, haha. (i buy fresh eggs every week because mostly they’re only used for scrambled eggs…i think i need to leave one box in my fridge though labeled “DON’T EAT YET” and leave it there for a month or more for when i want hard boiled!)

    for those that don’t have a steamer basket, you can use a colander that fits over a pot that a lid fits onto. or, if you’re like me and that setup belonged to your roommate you no longer live with and you refuse to just buy a steamer basket, you can add the water to your pot, then put a big sheet of heavy duty foil over the top. crimp it to the sides of the pot, while pushing it down inside a little. then stab it all over with a sharp paring knife, press the lid back on, presto. steamer! i do this every time i steam wings for chicken wings. (obviously you want to use a pot with a domed lid, so the food can fit and the lid still seals, and more surface area [vs. a deeper pot] is better. i use this pot from my rachel ray stash: http://ecx.images-amazon.com/images/I/71v2rDHo-BL._SY355_.jpg )

  4. says

    I’ve tried every trick and tip imaginable for peeling eggs. Nothing works for me. I just accept the fact that I can’t be good at everything. Ha. Did you see that video I shared last week where they completely deconstruct the egg and make deviled ones that way? It was the stupidest thing I’d ever seen. I’ll stick with imperfection and your way any day. Can’t beat a classic. Also? I could eat my weight in these. Hope your mom is recovering ok!!!
    Amy @BellyFull recently posted…Slow Cooker Cuban PorkMy Profile

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