The Best Deviled Eggs
User Reviews
5
The Best Deviled Eggs
Description
This deviled eggs recipe involves carefully boiling large eggs, then chilling them in an ice bath to make peeling easier. The yolks are removed and mashed with mayonnaise, Dijon mustard, sweet relish, and Old Bay seasoning to create a smooth filling with a balance of tang and sweetness.
The filling is piped or spooned back into the egg white halves, which act as simple yet elegant vessels. A light sprinkle of Old Bay seasoning on top adds a final touch of savory complexity characteristic of this seasoning blend.
The technique ensures tender whites and creamy filling. These deviled eggs are ideal as appetizers or part of a picnic spread, providing a classic flavor profile with a hint of savory spice from the Old Bay.
Substitutions for Old Bay seasoning are suggested if unavailable. The recipe also references a steamer method for boiling eggs reliably, though the instructions use boiling and ice bath approach.
Ingredients
- 12 egg large
- 4 TB mayonnaise real
- 1 tsp Dijon mustard prepared
- 1 TB sweet relish
- ⅛ tsp Old Bay seasoning plus more for sprinkling
Instructions
- Fill a large pot halfway with water and bring it to a boil. Very gently add one egg at a time, taking care not to let it bounce or accidentally crack. Bring back to a low boil.
- Cover and cook on low boil for 12 1/2 minutes. Carefully transfer eggs to a large bowl of ice + water. Let eggs sit in ice bath for 15 minutes. Crack egg shells all around; the more well-cracked an egg is, the easier you'll be able to peel it. While keeping the eggs submerged in cool water, gently peel cracked shell off.
- Slice eggs in half lengthwise. Remove yolks and place in a bowl. Mash yolks well with a fork until smooth. Add mayo, mustard, relish, and Old Bay seasoning. Continue mashing until well combined and mixture is as smooth as possible.
- Spoon egg mixture into a Ziploc bag and snip off a tiny bit of the corner (can also use a piping bag fitted with a tip with large opening.) Pipe desired amount of egg yolk mixture into the egg white halves.
- Sprinkle tops with a bit more Old Bay seasoning, if desired. Cover and chill until ready to serve.
Notes
- For easier peeling, crack all over and peel eggs under cool water to help remove shells gently.
- If Old Bay seasoning is unavailable, substitute an equal mix of kosher salt, black pepper, and paprika.
- Deviled eggs make a classic appetizer suited for picnics, parties, and gatherings.
- When boiling eggs, use a gentle boil to avoid cracking and ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Calories | 52kcal | 3% |
| Carbohydrates | 0.4g | 0% |
| Protein | 3.2g | 6% |
| Fat | 4.1g | 6% |
| Saturated Fat | 1.1g | 6% |
| Cholesterol | 94mg | 31% |
| Sodium | 60.6mg | 3% |
| Sugar | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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