Perfect for an appetizer – the most loved appetizer.
Classic deviled eggs – one of the most commonly seen appetizers to grace parties, holidays, and even a football Sunday. These deviled eggs are a classic – no crazy flavor spin – just what you’d expect when you think of them.
It all starts with…the Perfect Hardboiled Egg
I have tried countless tips and tricks to make “the perfect hardboiled egg.” I finally found the method that ensures no green ring and an easy to peel egg. There’s nothing worse than peeling off half the egg whites in the process!
- Step 1: Using very fresh eggs does not yield a great hardboiled egg. Use your oldest eggs.
- Step 2: Start with room temperature water before bringing to a boil. Straight out of the faucet, not cold or hot.
- Step 3: Place the eggs in a pot and fill with room temperature water – about an inch above the eggs.
- Step 4: Bring to boil – over high heat. Crank up the heat!
- Step 5: Once the water is at a rolling boil, place a lid on the pot, and shut off the burner.
- Step 6: Do not remove the pot from the hot burner – leave it on the heat, just turn it off.
- Step 7: Set a timer for 11 minutes. This will yield a perfectly cooked egg. If you like it less cooked, knock a minute off.
- Step 8: In the meantime, make an ice bath. Add ice to a bowl and fill with cold water.
- Step 9: Once the 11 minutes are up, carefully scoop the eggs into the ice bath.
- Step 10: Once cooled, peel them! I like to knock them all around on the counter to break up the shell and I often can pull of the shell in one piece.
Classic Deviled Egg Filling
I have tried many variations of fillings. More mustard, less mayo – not it. I add a dash of Tabasco hot sauce and a splash of apple cider vinegar and it really balances out the flavors.
- Mayonnaise
- Yellow Mustard
- Dijon Mustard
- Tabasco
- Apple Cider Vinegar
- Salt
And of course, the classic dash of paprika. Use smoked if you like a smokey flavor! But I lean towards traditional paprika for a dash of color (we all know there isn’t much taste). However, I have gotten great feedback on adding fresh chopped chives! Adds a nice bite if you know what I mean.
How to Serve and Make Ahead
I don’t think it’s controversial? But deviled eggs should be served cold…
If you need to save time (we all do), hard boil your eggs the day before and make the filling. Just don’t add the filling until the day of. Ensure to wrap your egg whites well or put them in an air-tight container. Day of – fill em! You’re good to go.
Serve them on any platter of your choosing. I found a beautiful platter from Anthropologie I had to have…but don’t let me influence you into buying a deviled egg platter.
Make Classic Deviled Eggs Pretty!
Everyone knows what a deviled egg looks like.
If you want to be fancy – put the filling in a piping bag with a piping tip and pipe away! It will give you a fancy swirl and will show everyone you know what you’re doing.
As previously mentioned, use paprika to add some color! Chives also add a nice flavor touch and a pretty garnish.
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Classic Deviled Eggs
- Total Time: 25 minutes
- Yield: 12 deviled eggs 1x
Description
Classic Deviled Eggs – the most well-known and tasty appetizer.
Ingredients
- 6 hardboiled eggs
- ¼ cup mayonnaise
- ½ teaspoon yellow mustard
- ½ teaspoon dijon mustard
- ¼ teaspoon apple cider vinegar
- A dash of Tabasco
- Pinch of kosher salt (less than ¼ teaspoon)
- Chives, for topping (optional)
- Paprika (regular or smoked)
Instructions
Hardboiled eggs:
- Fill a pot (that has a lid) with room temperature water (not overly cold or hot).
- Carefully place the eggs in the pot of water.
- Place the pot on the stove and turn the heat to high.
- As soon as the water comes to a rolling boil, cover the pot with the lid, and completely turn off the heat.
- Leave the pot on the hot burner. Set a timer for 11 minutes.
- Add a cup of ice to a bowl and fill with water to make an ice water bath.
- After 11 minutes, carefully spoon out the eggs from the pot and place in the ice water bath.
- Let the eggs cool for 5-10 minutes before peeling.
Deviled Eggs:
- Cut the eggs in half lengthwise.
- Remove the yolks by gently popping them out or using a spoon and place in a mixing bowl.
- Mash the egg yolks using the back of a fork or a hand mixer.
- To the egg yolks, add mayonnaise, yellow mustard, dijon mustard, tabasco, apple cider vinegar, and salt.
- Whisk together vigorously. If you are looking for perfectly smooth filling, I’d recommend using an immersion blender or food processor at this stage.
- Spoon the mixture into each egg, about 1 tablespoon. You can also add the mixture to a piping bag or ziploc bag, cut off the tip/corner and pipe the filling into the eggs for a clean look.
- Top the eggs with chopped chives and a sprinkle of paprika. I lean towards regular paprika, but if you like a smokey flavor, use smoked paprika!
- Refrigerate at least 30 minutes before serving.
Notes
You do not have to refrigerate before serving, but I prefer a chilled deviled egg over room temperature.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
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