Deviled eggs! Easter egg hunts and summer picnic potlucks. I have been known to devour a dozen deviled eggs in one sitting. Deviled eggs are easy to make and are always a hit at gatherings.
What’s so “deviled” about deviled eggs? Just the little bit of spice from the paprika and either cayenne or Tabasco that you add to the filling.
Video! How to Make Deviled Eggs
What follows is a GREAT classic and easy deviled egg recipe with mustard, mayonnaise and Tabasco, though there are so many wonderful variations you can make. See the comments for some great ideas submitted by Simply Recipes readers.
Do you know how to make great deviled eggs? Do you have a favorite deviled egg recipe? If so, please let us know about it in the comments!
The best way to make hard boiled eggs for deviled eggs
When you make deviled eggs, you need hard cooked eggs that are easy to peel! We’ve found the best way to make easy-to-peel hard boiled eggs is not to boil them, but to steam them.
The hot steam penetrates the porous shell of the eggs to create just enough separation between the shells and the eggs to make them easy to peel.
You can steam eggs in the same pan you would use to boil them, you just use much less water and a few more minutes. You can use a steaming rack or not. You can also steam eggs easily in a pressure cooker.
Tips for the Best Deviled Eggs
- To make deviled eggs extra pretty, just pipe the egg yolk mayonnaise filling in the egg whites with a star-tipped piping bag (or cut off the corner of a plastic sandwich bag).
- Store the filling in a resealable plastic bag so you can pipe it into the egg whites (just snip the corner of the bag to pipe the filling into the eggs).
- You can make these deviled eggs up to a day in advance.
- Once the eggs are assembled and served, they are best eaten the day of.
- This recipe is easily doubled.
LOVE DEVILED EGGS? Try These!
- Deviled Eggs with Horseradish and Dill
- Kimchi Deviled Eggs
- Buffalo Blue Cheese Deviled Eggs
- Green Goddess Deviled Eggs
- Sour Cream and Bacon Deviled Eggs
Deviled Eggs Recipe
This recipe doubles easily.
- 1 dozen large eggs
- 2 teaspoons Dijon mustard
- 1/3 cup mayonnaise
- 1 tablespoon minced shallot or onion
- 1/4 teaspoon Tabasco sauce
- Salt and pepper, to taste
- Paprika, to taste
1 Steam the eggs: (See how to steam hard boiled eggs.) Fill a saucepan with an inch of water and insert a steamer basket. Bring the water to a boil and place the eggs in the steamer basket. (If you don’t have a steamer basket, you can just place the eggs directly in about 3/4 inch of water.)
Cover the pan and let the eggs steam from the boiling water for 17 minutes for 12 large eggs, or 15 minutes for 6 large eggs. Reduce cooking time by a couple minutes if using regular size (not large) eggs. Then shock with cold water and peel.
Have a pressure cooker? You can also make easy to peel hard cooked eggs in a pressure cooker.
2 Prep the eggs: Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
3 Make the filling: Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Add more mayonnaise as necessary to get to the creamy consistency you want.
4 Pipe or spoon mixture into egg white halves: Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the egg white halves. Sprinkle with paprika.