Easy Deviled Eggs are the classic appetizer for parties and holiday dinners. This simple recipe is made with pantry staples and can be made ahead.
This Deviled Eggs Recipe is a must have for family dinners, cookouts and every holiday meal. It seems like deviled eggs are always the first thing to disappear.
You know, it’s just not a party without a tray of classic deviled eggs and this recipe is easy enough for anyone to make.
Just take me to the recipe!Scroll to the very bottom for the printable recipe card with the ingredients list and full instructions. Or read on to see the step by step photos.
We have 10 chickens and they are so much fun. We typically get about 6 eggs every day. I love having fresh eggs and deviled eggs are one of our favorite ways to enjoy them.
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Add the eggs after the water comes to a boil. Cook eggs for 11 minutes.
Immediately cooling the eggs in the ice bath will stop the cooking process.
Cracking the egg on the large end, where there’s an air pocket is an easy place to start. Running under cool water helps to separate the shell from the egg membrane.
Fresh eggs are harder to peel but I have really good luck using this method, even with eggs we gathered on the same day.
On occasion I have had the worst luck peeling eggs and the whites were broken and torn. I will usually just chop the whites and fold them into the deviled egg filling to make deviled egg salad. Tastes just as great and makes a great side dish for barbecues.
Deviled Eggs Variations:
Bacon Deviled Eggs have both crispy bacon and caramelized onions.
Add about 2 tablespoons of pickle relish into the filling.
Stir in about 1/2 teaspoon curry powder to filling.
Chopped green olives are also a popular addition to the filling or use slices as a garnish.
Mash half of an avocado with egg yolks for extra creamy deviled eggs.
Bacon Wrapped Water Chestnuts have just 3 ingredients and are perfect for holidays and parties.
Easy Bacon Stuffed Mushrooms are decadent and delicious with smoky cheese, caramelized onions and crispy bacon.
Ham and Cheese Party Puffs are flaky and filled with amazing flavors! Easy to make ahead of the dinner or party. Can be served warm or at room temperature.
Greek Salad Skewers are always a crowd favorite. Bite- sized skewers with your favorite Mediterranean flavors!
Check out 45 of my favorite Easy Appetizers for game day, parties and holiday gatherings.
If you love this Recipeas much as I do, please leave a comment anda five star review, and be sure to help me share on Pinterest!
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Easy Deviled Eggs
Easy Deviled Eggs are the classic appetizer for parties and holiday dinners. This simple recipe is made with pantry staples and can be made ahead.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Appetizers
Cuisine: American
Keyword: angel eggs, boiled eggs, how to boil eggs
Servings: 6servings
Calories: 274kcal
Author: Milisa
Ingredients
12eggs
1/2cupmayonnaise
2tablespoonsDijon mustard
1/2teaspoongranulated garlic
1/2teaspoonsmoked paprika
1/4teaspoonkosher salt
1/4teaspoonpepper
fresh herbs for garnishthyme, parsley or dill - optional
Instructions
Bring enough water to a boil in a large pan that will cover your eggs.
Carefully add eggs to boiling water and cook for 11 minutes.
Remove eggs into an ice bath of about 5 cups of water and 3 cups of ice. Allow to cool, about 7- 10 minutes.
Drain eggs from ice bath and crack on the large end.
Carefully peel eggs under running cold water.
Place on paper towels to dry.
Cut eggs in half lengthwise.
Remove yolks into a mixing bowl and place whites on a serving plate.
Mash yolks with a fork and add mayo, dijon mustard, garlic, smoked paprika, salt and pepper. Mix until smooth.
Why is vinegar added to deviled eggs? Deviled eggs are a naturally rich, decadent food so adding something acidic such as vinegar or lemon juice in the mixture can brighten the flavors and keep them from tasting too rich. It's not necessary, but it does add a layer of complexity and contrast to the creamy filling.
But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white.
Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve.
Lemon juice (or vinegar): I love the fresh, bright flavor of lemon juice in deviled eggs. But vinegar (white, white/red wine, or apple cider vinegar) is the traditional option and would also work well. Dijon mustard: Feel free to add in a bit more or less, depending on how mustardy you like your eggs.
She mashes the yolks and adds mayonnaise, mustard and sweet pickle relish. She thoroughly mashes everything together so there aren't any lumps and adds pepper and salt to taste. She adds the yolk mixture to an icing bag with a star piping tip and pipes the mixture into the egg whites.
The vinegar in the water makes the eggs easier to peel. Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.
Standard deviled eggs are undeniably good, but adding a touch of tomato paste and a generous pinch of smoked paprika makes them a bit more sophisticated. The flavor is gently sweet, forcefully spicy and perfectly smoky.
Each half of an egg is filled pretty high with a smooth and creamy egg yolk mixture.Each deviled egg is then topped with a piece of bacon, smoked paprika, and chives. It's definitely a rich appetizer, but it's so good.
Mayo is an important part of deviled eggs, but overusing it can create that runniness as well as make the end product taste a bit bland. Another key tip is to be mindful of time. If you assemble your deviled eggs too early, the water content in the filling will break it down and result in runny eggs.
This recipe for Deviled Eggs Without Mustard tastes just like classic deviled eggs but with apple cider vinegar in place of dijon mustard. They're a creamy, delicious appetizer everyone should try!
How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.
How much time is needed to make hard boiled eggs? Hard boiled eggs should be cooked for about 10-12 minutes. This timing avoids a powdery, dry yolk that comes from overcooking while keeping it solid enough for applications like devilled eggs or egg salad.
Cayenne is an excellent substitute for hot paprika. It'll allow you to keep the spiciness, but it will be slightly stronger in flavor, so use half the amount. To duplicate the taste of paprika more accurately, try adding a little bit of sugar (about 1/2 teaspoon sugar to 1/2 teaspoon cayenne for 1 teaspoon paprika).
It pairs well with crunchy fresh veggies, pretzels, crackers, or toasted pita or naan for dipping. It also works great as a spread on crackers or toast. My five-year-old daughter who loves deviled eggs has been dipping everything in it, though she asked me to make it without the “green things” (chives) next time.
Now, don't confuse distilled with basic white vinegar, which is stronger and has up to 25% acetic acid. That vinegar is sold exclusively for cleaning purposes and is not a good idea to ingest. However, beyond cooking, distilled white vinegar can be used for many of the same household chores.
When vinegar is added to eggs, its acetic acid combines with the calcium carbonate in the eggshell to produce carbon dioxide gas and calcium acetate. This reaction creates an acidic environment in the container, which can cause the egg whites to denature and become opaque and rubbery.
The acidic vinegar leaves the membrane that lines the inside of the shell intact. Some of the vinegar permeates the membrane due to osmosis, which is why the egg swells. If you shake the egg, you can see the yolk sloshing around in the white.
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
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