Classic Deviled Eggs

5 from 3 votes

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.

Prep Time10

Cook Time12

Total Time22

Course: Appetizer

Cuisine: American

Servings: deviled egg (halves)

Calories: 69kcal

Author: 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

Begin by cooking your eggs. I highly recommend steaming:**
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.
Meanwhile, add 9 eggs to the steam basket.
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.
Set a timer for 12 minutes right away.
Meanwhile prepare an ice bath, or a large bowl with very cold tap water will work fine too.
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.
Let cool in the water for about 20 minutes.
Peel the eggs and slice each one in half lengthwise.
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.
Add the rest of the ingredients: mayonnaise, mustard, dijon mustard, seasoned salt, cayenne pepper, and black pepper.
Stir together or pulse.
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.
Sprinkle with paprika and serve!
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).

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