Best Deviled Eggs Recipe

This recipe is adapted from “U.S.A. Cookbook,” written by Sheila Lukins, an author of the “Silver Palate” cookbooks that were popular in the 1980s and ’90s. If you’re looking for an introduction to deviled eggs, this is the place to start: just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (or jazz things up with a garnish of chives). They are a simple and spectacular addition to a holiday table.

1. Slice eggs in half lengthwise.
2. Remove yolks and transfer to a medium-sized bowl.
3. Add mayo, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce. …
4. Spoon filling into each egg white. …
5. If desired, top with a small slice of sweet gherkin pickle, as seen in pictures.

BEST Deviled Eggs Recipe

Deviled eggs are hard boiled eggs where the yolk is mixed with mayonnaise, mustard, vinegar, salt and pepper. The little sprinkle of paprika on top is the perfect finishing touch. Watch the video above to see how easy it is to make this recipe!

Prep: 20min

Total: 34min

Yield: 12

Serving Size: 2 deviled eggs halves

Nutrition Facts: servingSize 2 deviled eggs halves, calories 125.3 kcal, Carbohydrate 0.7 g, Protein 6.4 g, Fat 10.5 g, Saturated Fat 2.4 g, Cholesterol 189.4 mg, Sodium 125.7 mg, Sugar 0.6 g

Ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• salt and pepper (to taste)
• paprika (for garnish)

Instruction:

1. Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
2. While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath.
3. Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
4. Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it’s smooth.
5. Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.

The Best Deviled Eggs

Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor – it’s the perfect recipe to use your imagination and add your favorite toppings or mix-ins.

Total: 0 40min0

Yield: 24 deviled eggs

Serving Size: 1 of 24 servings

Nutrition Facts: servingSize 1 of 24 servings, calories 70, Fat 6g, Saturated Fat 1g, Carbohydrate 0g, Fiber 0g, Sugar 0g, Protein 3g, Cholesterol 95mg, Sodium 71mg

Ingredients:

• 12 large eggs (see Cook’s Note)
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 to 2 dashes hot sauce, optional
• Kosher salt and freshly ground black pepper
• Finely chopped chives, for garnish
• Smoked paprika, for sprinkling

Instruction:

1. Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
2. Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
3. Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

The Best Deviled Eggs

This simple deviled egg recipe keeps things classic with mayonnaise, mustard, and hot sauce, while celery and scallion add a welcome crunch.

Total: 30 minutes

Yield: 4 Servings

Ingredients:

• Kosher salt
• 8 large eggs
• 3 Tbsp. mayonnaise
• 3 Tbsp. very finely chopped celery
• 2 Tbsp. finely chopped drained sweet pickle relish
• 2 Tbsp. very finely chopped scallion
• 2 Tbsp. yellow mustard
• 2 tsp. very finely chopped parsley, plus more for serving
• 2 dashes hot sauce (such as Tabasco), plus more for serving
• Freshly ground black pepper

Instruction:

1. Bring a small pot of salted water to a boil. Using a spider or slotted spoon, carefully place eggs in pot. Bring water to a simmer and cook eggs 10 minutes. Drain and transfer to a bowl of ice water; let sit until cool enough to handle. Peel.
2. Meanwhile, whisk mayonnaise, celery, relish, scallion, mustard, 2 tsp. parsley, and 2 dashes hot sauce in a medium bowl; season with salt and pepper.
3. Halve eggs lengthwise. Scoop yolks into mayonnaise mixture and place whites on a plate. Gently mash yolks into dressing; season with salt and pepper. Using 2 forks, fill egg halves with yolk mixture.
4. Top eggs with pepper and more parsley and serve with hot sauce. Do ahead: Eggs can be made 1 day ahead. Cover and chill egg whites and filling separately; fill just before serving. Editor’s note: This recipe was originally printed in our April 2016 issue as The Greatest Deviled Eggs. Head this way for more of our best egg recipes →

Deviled Eggs

This classic Deviled Eggs recipe is easy to make, incredibly delicious and is a crowd pleasing appetizer that everyone will enjoy! A creamy, tangy filling is the key to the best deviled eggs and this recipe certainly delivers! One of our all time favorite party appetizer recipes!

Prep: 15min

Serving Size: 1 serving

Nutrition Facts: calories 58 kcal, Carbohydrate 1 g, Protein 3 g, Fat 5 g, Saturated Fat 1 g, Trans Fat 1 g, Cholesterol 83 mg, Sodium 103 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 3 g, servingSize 1 serving

Ingredients:

• 6 large eggs (hard-boiled and cooled)
• 3 tablespoons mayonnaise (or Greek yogurt)
• 1 tablespoon prepared yellow mustard (or Dijon mustard)
• 4 teaspoons dill pickle relish (optional, can use 1 dill pickle diced instead)
• 2 teaspoons hot sauce (optional)
• ½ teaspoon white vinegar (optional)
• ¼ teaspoon ground black pepper
• sweet paprika ( for garnish)

Instruction:

1. Peel your hard boiled eggs and slice them in half. Scoop out the egg yolks and add them to a small bowl. Set the whites aside.
2. Use a fork to mash up the egg yolks until no large pieces remain. Mix in the mayonnaise, mustard, dill pickle relish, hot sauce, vinegar, and black pepper.
3. Use a spoon or piping bag to fill each egg white with the filling mixture.
4. Sprinkle each egg with paprika.
5. Cover and chill until ready to serve.

The Best Deviled Eggs | 3 Ways to Make Deviled Eggs

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