Deviled Eggs
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
International
Deviled Eggs
Description
Deviled Eggs start with perfectly cooked hard-boiled eggs to avoid gray rings around the yolks, ensuring a bright yellow color. The yolks are mashed until smooth and combined with mayonnaise for creaminess, Dijon mustard for tang, and lemon juice for brightness. Salt and freshly ground pepper balance the flavor, and the filling is spooned back into the egg whites. Often finished with a sprinkle of paprika or cayenne pepper for mild heat and visual appeal, these appetizers are straightforward to make and present a smooth, creamy texture with subtle acidity.
The preparation requires careful addition of mayonnaise to maintain consistency, preventing the filling from becoming too moist or runny. After stuffing, the eggs can be chilled and served as an appetizer or party snack. Variations and personal touches, such as adding relish, may be used, but the basic method focuses on a creamy, balanced, seasoned filling.
Ingredients
- 10 egg hard boiled
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- salt to taste, sea salt
- pepper blend ground, fresh, to taste
Instructions
- Hard boil the eggs by covering them with cold water and bringing to a boil. Once at a boil, add a generous amount of salt**, and then lower the heat to simmer, set the timer for 12 minutes, and then shock in ice water immediately.
- If this step is done correctly you will have beautiful yellow yolks without the graying rings which indicate overcooked hard boiled eggs
- Split the eggs in half with a knife and carefully remove the yolks, mashing them with a fork
- Add enough mayonnaise to make a smooth consistency. Monitor as you go, and remember that the mayonnaise will be the moisture, so balance it carefully, since the tendency to make it moist can end up making it runny
- Season as you like. Salt and pepper are the old standbys, and relish can be used as well. I don’t prefer relish, but it is a popular additive.
- Stuff the cavity in the egg half, and top with paprika or cayenne as desired.
For some fun, shake it up a little and make some of the variations below, or just go hog wild and make your own
- I often find myself preaching about Sriracha sauce from Vietnam, which really is incredible. Simply add some of this to the yolk stuffing, and you are in business. Using harissa is also a great alternative for a spicy and devilish egg, as well as in other mayo sauces.
- Fresh crab meat and seafood seasoning (popular on Maryland’s Eastern Shore in the forms of Old Bay and JO’s Spice, both available readily online) make for the perfect seaside picnic.
- We are lucky in that we have a kitchen garden, so I often cut a vine-ripened fresh tomato into small wedges, and top the normal garden-variety stuffed egg with this and some fresh chive. The acidity of the tomato livens everything up perfectly.
- For a phenomenal variation, use duck eggs, keeping the recipe quantities the same, or quail eggs, obviously using less of the particulates as indicated above.
- Note: Adding the salt to the pot after it boils protects your cookware, as the concentration of nitrates in the salt solids can pit your pans. And yes, this even applies to your high-end hoity-toity professional stainless set.
Notes
User Reviews
Overall Rating
4.9
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