We have put together the ULTIMATE GUIDE TO CLASSIC DEVILED EGGS. If you are looking for a classic, NO-FAIL recipe for Deviled Eggs this is it.
Jammy egg yolks mixed with a blend of creamy mayo and mustard that you can dress up anyway you like.
Deviled eggs are the perfect two bite snack!
It all starts with the Eggs….
There is a big difference in the quality of eggs and when they are the star of the show try to buy the best quality eggs you can find!
Pale yellow yolks and what’s on sale is fine for everyday use, making cakes, meatloaf, etc.
But when it’s for the Holiday Party or Family Picnic….
BUY QUALITY EGGS IF AVAILABLE
The next time you crack open an egg take a look at the yolk…
Is it bright and amber colored?
If so, then you are ready to catapult your deviled eggs to the best side dish at the next family picnic.
Let’s talk about what you need to know:
- Use Old Eggs-Your eggs need to be at least a week old. FRESH EGGS will NOT peel!!
- Use High Quality Mayo (Dukes or Hellman’s)
- Start out with 1/2 the mayo required and add more until you get the consistency and taste YOU like. Too much mayo can ruin the entire batch to where you can’t taste the yolks.
- Make Ahead-Follow the recipe instructions for making ahead and fill the eggs with the pre-made filling right before serving
- Flip The Eggs-The night before you are going to hard boil the eggs flip the carton of eggs in the fridge so they are upside down. The yolks will resettle in the middle and they will not be misshapen inside when you peel them after the hard boil.
- Use a Cold Knife-Using a cold knife to slice will make for nicer looking eggs.
- Pipe the filling-If you don’t want to run out of the prepared yolk filling before you fill all the egg whites then pipe to fill. You can use a plastic zip lock sandwich bag and slice the bottom corner to squeeze the filling out.
METHOD FOR HARD BOILING EGGS ON STOVE TOP:
- Bring 3 quarts of water to a rolling boil in a large pot. Using a large spoon carefully lower eggs into boiling water and continue to boil for 1 minute.
- Cover pan tightly with lid and reduce heat to low and maintain a bare simmer.
- Cook for 11 minutes with the lid on at a bare simmer. Do not boil but DO maintain a continual simmer.
- After 11 minutes remove from heat and hold saucepan under running cold water for a few minutes to eliminate the boiling water.
- As soon as the eggs are cool enough to handle plunge immediately into a bowl of ICE WATER and allow to cool for at least` 15 minutes.
PERFECT STEAM BOILED EGGS:
- Add 1 inch of water to a large pot and place steamer insert inside. Cover and bring water to a boil over high heat.
- Add eggs to the steamer basket, cover and continue cooking for 12 minutes
- After 12 minutes remove eggs from heat and and plunge immediately into a bowl of ICE WATER and allow to cool for at least 15 minutes.
READY TO PEEL?
- To peel, gently tap and roll the hard boiled egg on the counter top to thoroughly crack the shell all over. The cracks should be like spider web cracks around the entire egg shell.
- Gently peel the egg under a thin steady stream of running cold water in the sink. Place a colander or sieve in the sink to catch any stray egg shells as you peel.
- The running water should easily penetrate under the shell enabling you to grab a part of the shell and peel off.
MAKE AHEAD TIPS:
- Buy the eggs a week in advance
- Hard Boiled Eggs with their shells on can be stored in fridge for up to 5 days.
- If you want to prepare in advance cut the hard boiled eggs in half and remove yolks and prepare filling.
- Turn egg whites upside down and place on top of parchment paper on a baking sheet and cover with plastic wrap and store in fridge until ready to fill.
- Once the shell has been removed you can store cooked empty egg whites in fridge for 1 day
- Store prepared filling in a glass covered jar in the fridge and just before you are ready to serve pipe filling into the egg whites.
- 6 hard boiled eggs (12 yolks)
- ¼ cup MAYO -Add this by the tablespoon until you reach your desired taste and consistency
- 1 teaspoon WHITE VINEGAR or WHITE WINE VINEGAR
- ½ teaspoon YELLOW MUSTARD
- ⅛ teaspoon SALT
- Fresh cracked PEPPER
- Smoked Paprika, OPTIONAL
- Slice eggs in half lengthwise
- remove yolks and place in a medium bowl
- mash yolks into a very fine crumble with fork.
- Add Mayonnaise (in tablespoons) and mix well with a fork until you reach your desired taste and consistency
- Add Vinegar, Mustard, salt and pepper, and mix well
- Taste the filling. Do you need to adjust any of the seasonings before filling?
- Spoon or pipe egg filling into eggs
- Top with smoked paprika (optional)
- Serve or refrigerate immediately
spoon mixture into plastic bag and squeeze down in to a corner of the bag. Cut the tip of the bag off. Gently squeeze yolk mixture into eggs.
I use a Wilton 21 Star tip for piping with a pastry bag.
Add a small drop of hot sauce onto the egg white and then fill the egg whites with the filling.
LOOKING FOR MORE EGG RECIPES….
Find out the SECRET to PERFECT FLUFFY SCRAMBLED EGGS…