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- Dish type
- Starters with eggs
- Devilled eggs
These devilled eggs are a perfect starter and also lovely tossed into a large main course salad. My only tip is to not skimp on the mayonnaise!
Hampshire, England, UK
7 people made this
- 4 eggs
- 2 tablespoons mayonnaise
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon Dijon mustard
- 1 1/2 tablespoons finely chopped cornichons
- salt and pepper, to taste
MethodPrep:15min ›Cook:8min ›Ready in:23min
- Fill a saucepan with cold water and gently place the eggs inside. Bring the water to the boil over a high heat and once boiling set the egg timer for 8 minutes, for hard boiled. Drain and peel.
- Slice the hard boiled eggs in half and transfer the yolks to a bowl. To the yolks add the mayonnaise, chives, parsley, mustard and cornichons; mix well. Using two teaspoons carefully spoon the mixture back into the egg and place on a serving plate. Season to taste and serve immediately.
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How to Make Perfect Deviled Eggs
How to make the best deviled eggs with mayonnaise, vinegar, and mustard. Plus, suggestions for spicing them up and our best tips for hard boiling eggs. Jump to the Deviled Eggs Recipe or read on to see our tips for making them.
Do you love deviled eggs as much as we do? We seriously become giddy at the sight of them at a party. We’ve also been known to just make them for the two us at home — just because.
We like to keep things on the savory side and tend to rely on mustard, vinegar or a dash of lemon juice. The thing about deviled eggs is that you can make them just how you like them. If you prefer your deviled eggs to be a little sweeter and love sweet pickles, add some.
Here’s a recipe for my favorite deviled eggs, simple but delicious!
Start with boiled large, organic, cage-free eggs (here’s a tutorial on hard-cooking eggs). Carefully peel them, and the cut them in half. Pop out the yolks (this is my kids’ favorite part of the process) and put them in a bowl, setting the whites aside.
Mayonnaise (here’s how to make it yourself), apple cider vinegar, chopped capers, dill, and a little sea salt is what goes into the filling. You can experiment with this…some people like a little dijon mustard, or even horse radish in their eggs. I’ve seen variations from bacon to salmon, but on this subject I’m a traditionalist: the filling is mostly just egg, with a few things added for flavor and texture.
Mix the filling together well, then just spoon it into each egg white. Quick and easy! I like to spruce them up by garnishing with a sprinkling of dill and a few whole capers. Ta-dah! A pretty appetizer or snack, in a jiffy.
Best Deviled Eggs
A good deviled egg recipe is every Southern hostesses&rsquo secret weapon. When she&rsquos attending a potluck and isn&rsquot quite sure what to bring&mdashit&rsquos deviled eggs. When the pastor is coming for dinner and an appetizer is required&mdashit&rsquos deviled eggs. And, when Easter rolls around, of course, deviled eggs are certainly in order. Perfecting the art of the deviled egg, though, that can be a battle. The filling shouldn&rsquot be runny or too dry, and don&rsquot you dare overcook those eggs or else you&rsquoll be blessed with a not-so-gorgeous green ring around the yolk. How very unappetizing. Give our Best Deviled Eggs recipe a try and your hunt for the perfect Southern deviled eggs will finally be over. Our recipe breaks down how to make deviled eggs for a crowd (it serves 12!), with a no-fail process for the prettiest and most delicious eggs you&rsquoll ever see. Just don&rsquot forget to use your deviled egg plate&mdashwe wouldn&rsquot want these little beauties rolling all over a flat platter, now would we?
These Expert Tips Will Raise Your Deviled Egg IQ
Want to make your best-ever deviled eggs. Start by doing your prep work ahead of time. You can boil the eggs up to a week in advance. Once cool, refrigerate in a resealable plastic bag until ready to peel. You can also cook, peel, and halve them, and make the filling, a day ahead. Refrigerate the whites on a plate wrapped in plastic, and the filling in an airtight container.
Whatever you do, don&apost let them become overcooked. It bears repeating—the whites will get tough and the yolks will turn green. Set a timer for eight minutes as soon as you remove them from the heat. After cooking the eggs and before filling, Martha cuts a thin slice from the rounded bottom of each half so they won&apost slide around (it&aposs a game changer).
As you cut and fill, it&aposs important to be neat—we do eat with our eyes first, you know! For pristine egg halves, wipe the blade of your knife with a dish towel between each slice. Use a star‑shaped pastry tip (for a fancy swirl) or a plain round tip (for a soft swoosh) on your pastry bag. Or for a rustic look, just spoon the filling straight into the whites.
Remember that deviled eggs are best eaten within an hour of assembly, but if you have leftovers (ha!), refrigerate them in an airtight container and chop them for a sublime egg‑salad sandwich the next day.
Food styling by Chris Lanier Prop styling by Suzie Myers.
Martha Stewart’s devilled eggs
The yolk must be mixed with something even richer, both to bulk it out (the filling of a devilled egg should rise magnificently from the white, rather than just filling the hollow itself) and to enhance its flavour.
Mayonnaise is the most popular choice, though Marion Harland, writing in 1882, moistens them with just with “a very little melted butter” and Hopkinson sour cream. Margaret Anne Mitchell and Rick Elli , whose recipes were both winners at the Southern Foodways Alliance devilled egg contest (consider this article an application to judge any future events), add softened butter to their mayonnaise, Bloomfield chooses creme fraiche, Chef John cream cheese, Lewis and Peacock double cream and Stewart avocado.
All these do the job, which is to say they supply a smooth richness, but I find sour cream and creme fraiche too tangy in conjunction with the mayonnaise, cream cheese a bit claggy and double cream bland, while the avocado, though lovely, has too distinctive a flavour (and colour) of its own. Mayonnaise alone is quite acceptable, but a little soft butter makes them into something really special – as Ellis says, “stuffed or devilled, butter is the answer”. In fact, that could be a good mantra for life.
The Canal House Perfect Bite: One Master Deviled Egg Recipe, Endless Options
Canal House is a culinary, photography, and design studio operated by Christopher Hirsheimer and Melissa Hamilton. They are home cooks who write about home cooking.
Editor's Note: Welcome back to The Canal House Perfect Bite, a recipe series from Christopher Hirsheimer and Melissa Hamilton, the award-winning food mavens behind Canal House.
Anyone who knows us can tell you that we always start off a gathering with deviled eggs. Whether we serve them the old-fashioned way, dusted with paprika, or more twirled-up—each one jewel-like, garnished with one flavor or another—nobody at Canal House doesn't like a stuffed egg. It's almost everybody's favorite retro hors d'oeuvre that never really went out of style the perfect rich bite to take the edge off one's hunger. We always have eggs in our fridge, plus some mayonnaise and mustard on hand, so they're ready to serve in less than 30 minutes. It's no wonder we've made them a tradition at Canal House.
Good deviled eggs have smooth whites and a fluffy filling. They begin with hard-boiled eggs that are easy to peel, with firm, dry yolks (minus the dreaded green ring, an indication they've overcooked) that pop out of the whites.
After two lifetimes of hard-boiling eggs, we've come to rely on a few methods that consistently work. Very fresh eggs usually don't peel well: The shells cling to the whites and won't let go without tearing and pockmarking the surface. Storing eggs in the refrigerator for a week or two before boiling them makes slipping their shells off easier.
Despite this, we still prefer to use the freshest eggs for our deviled eggs. Adding eggs to gently boiling water, instead of starting them in cold water, makes them easier to peel. It also takes the guesswork out of determining just when to start the timer. So, we submerge large eggs, straight from the fridge, into a pot of lightly bubbling water (the water should cover the eggs by about one inch) and boil them for 12 minutes. Then, using a slotted spoon, we immediately transfer them to a bowl filled with cold water and run more cold water from the faucet over the eggs to quickly stop the cooking. (Read this article for more on the science of boiling eggs.)
When the eggs are cool enough to touch, they're ready to peel. We tap the eggs all over on the kitchen counter. Then, under cold running water, we peel off the shell, starting at the fatter end of the egg, where the air sac is.
Next, we make the filling. We cut the eggs in half lengthwise and pop the yolks out from the whites, directly into the bowl of a food processor. We set the egg whites aside to drain on a paper towel–lined tray, in an even layer, cut side down, and cover them with a sheet of plastic wrap to keep them from drying out as we make the filling.
We blend the yolks with mayonnaise to add a rich smoothness, and lighten the texture with sour cream, which also adds a pleasant tanginess. Sometimes we add a little extra sour cream, but we usually prefer a stiffer, more yolk-rich filling that holds up the weight of any garnishes. Of course, they wouldn't be deviled eggs if the filling didn't have a touch of heat, so we add a bit of Dijon mustard.
Salt and pepper go in to taste, then we whirl everything together in the processor until the filling is smooth. We put the filling in a bowl and, if we aren't stuffing the eggs right away, lay a piece of plastic wrap directly on the surface of the filling to keep it from forming a crust and drying out. The eggs and filling can sit at room temperature for an hour or two. Any longer, and they should be moved to the fridge.
What to garnish our deviled eggs with is always a fun question the choices are endless. We often go simple, embellishing the tops with just a tiny leaf of a tender herb, a scattering of chopped chives, a shard of crisp bacon, or a dab of harissa. But if the season, the occasion, or our cravings call for something more involved—blanched asparagus tips and diced preserved lemon, sticky salmon roe and feathery dill, ham and chutney (we like Major Grey's mango chutney)—we're happy as larks, decorating each egg with the precision of a Fabergé jeweler.
We prefer the natural look, so we spoon the filling into the eggs instead of filling a pastry bag and piping it in. Just before we're ready to serve the eggs, we fill them using two teaspoons: one spoon with the filling, the other to push the filling gently into the egg white.
It's a delicate point, but we think it matters. On one occasion, when we were serving deviled eggs for a big party, we had a friend help us stuff them. She smooshed the filling into the eggs, until we suggested a gentler touch, asking her to "feel" the lightness of the filling. It worked—she made one beauty after the next. Stuff these devils gently, have fun garnishing, and make them a tradition at your house.
Best-Ever Devilled Eggs
The secret sauce has been in front of you the whole time.
Nothing says cocktail party like some classic devilled eggs! They're a buffet table staple, especially for Easter brunch, but we love making them all year-round. Got questions about these little party starters? We've got answers! Check 'em out below.
What's the best way to boil eggs for devilled eggs?
Long story short: Use old eggs, bring water to a boil with eggs already in the pot, and shock 'em in ice water before peeling. It may take a couple tries to get it right, but with our method, we promise you can have flawless eggs every time.
Can you make devilled eggs in advance?
Absolutely! If you like, you can start by boiling your eggs up to a week in advance! Keep them unpeeled in a resealable plastic bag until you're ready to start prepping the fillings. Be sure to let them cool to room temperature before putting them in the bag. Otherwise, smells could get real funky.
Two days before you intend to serve your devilled eggs, start your prep. Halve the eggs and separate the yolks and the whites. Wrap the egg whites on your serving dish tightly with cling film and return to your refrigerator. Mix your yolks with the rest of your mix-ins (but leave off the toppings!) and scoop into a resealable plastic bag. Make sure to squeeze all of the air out of your bag so that no skin forms on your yolk mixture. Refrigerate the filling as well.
When you're ready to serve, simply snip off the corner of your resealable bag and pipe directly into your egg whites! It could not be more simple.
How long do devilled eggs last before they go bad?
You can keep prepared devilled eggs covered in an airtight container for three to four days&mdashany longer is pushing it. My favourite way to use up any leftovers? Chop them up and make egg salad sandwiches! They have essentially all the same ingredients, just add some toasted bread and a leaf of lettuce, and you're good to go. 😎
Why are they called devilled eggs?
Way back in the day (like, 1800s) the term "devilled" was used to describe foods that were spicy. The more you know!
How To Make Perfect Deviled Eggs
Deviled eggs are a favorite at any gathering. Read all of our helpful tips and tricks to making the perfect deviled eggs every time and serve these at your next spring get together!
History of Deviled Eggs:
The origin of deviled eggs can be traced to Rome as far back as 4th and 5th Century A.D. where boiled eggs were seasoned with wine, broth, oil and various spicy sauces and served as a first course for a meal. Even in China, boiled eggs were steeped in tea for flavorings (see recipe for Tea Infused Marble Eggs).
The first stuffed egg is credited to Andalusia (now part of Spain) in the 13th century. It became more of a common practice to serve stuffed eggs in Europe by the 16th and 17th Centuries. You will find many different versions and traditions for deviled eggs served among several different European countries. In Sweden for example, deviled eggs are the traditional dish of the Easter Smörgåsbord where it’s favored to find sour cream, chopped red onion or caviar mixed with the yolk and garnished with pickled herring, dill or chives on top.
“Deviled” became associated with stuffed eggs in 18th Century England:
The term “deviled” means: A term describing food that is dark, rich, chocolate, spicily piquant or stimulating it is “deviled.” Means a highly seasoned, chopped, ground, or whole mixture that is served hot or cold.
Many foods, including eggs and crab, are served “deviled.” The term “deviled” referring to meat, fish, and cheese spreads, is somewhat different. Spiced potted meats have been popular for centuries. William Underwood introduced his famous deviled ham in 1867. The earliest use of this culinary term was typically associated with kidneys and other meats, not stuffed eggs.
The classic preparation of deviled eggs stuffed with blended yolk, mayonnaise, mustard and paprika, was first referenced in an 1896 Fannie Farmer cookbook, “Boston Cooking-School Cookbook”. However, it was not until post World War II in the 1940’s, when stuffed deviled eggs became widely popular for most Americans. These days cooks are coming out with many creative and exciting variations to mix with the egg yolk for the stuffing.
Steps to Making Perfect Deviled Eggs:
- Cook eggs according to the How To Boil Eggs instructions.
- Let eggs cool and then peel. See below for easy peeling.
- Using a sharp knife, cut eggs lengthwise in half.
- Remove egg yolks and place them into a mixing bowl.
- Using a fork, mash egg yolks together.
- Add ingredients to the mashed egg yolks according to your favorite recipe.
- Fill egg whites with the yolk mixture – you want to have the mixture heaping.
- Arrange the filled white halves on a plate.
- Garnish with your desired toppings.
- Serve well chilled. NOTE: The stuffed eggs may be made 1 day in advance and kept covered and refrigerated.
How To Boil Eggs:
Extremely fresh eggs are not recommended when making hard-boiled eggs. They are very difficult to peel. Boiling eggs is the best use for eggs nearing their expiration date.
How To Center Yolks: To help center the yolks in the eggs, the night before the eggs are to be cooked (approximately 12 hours), store your eggs on their sides in the refrigerator. Seal the egg carton with a piece of tape and turn on its side to center the yolks.
Use Room Temperature Eggs: Bring your eggs to room temperature before cooking. The temperature of the egg at the start of the cooking process will affect the cooking time. An egg that is at room temperature at the start of the cooking process will require about 1 minute less cooking time than eggs taken directly from the refrigerator. If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap water.
Place the eggs in a single layer in a pan with enough cold water to cover eggs completely.
Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes. If the eggs are boiled or cooked too long, the protein toughens or becomes rubbery and a greenish or purplish ring forms around the yolk.
Then place the hot eggs under running, cold water to cool quickly. This way of cooking is also known as “coddling.” It does not toughen the whites as boiling does. This will also help prevent discoloration of the yolk and will also assist with the peeling process, as the cold water creates steam between the egg white and the shell which makes the shell easier to remove.
Refrigeration is necessary for hard boiled eggs if the eggs are not to be consumed within a few hours. Hard-cooked eggs in the shell can be refrigerated up to one week only.
How To Peel Hard-Cooked Eggs Easily:
This is what I do:
I place the eggs in the pan they were cooked in and add cold water.
I then crack the eggs under water (this seems to help loosen the membrane under the shell) .
Start peeling at the larger end, where the air pocket is, and remove the shell under running water to make the shelling easier. You must get a hold of the membrane under the shell when you remove the shell. Very fresh eggs are harder to peel. The fresher the eggs, the more the shell membranes cling tenaciously to the shells.
11. Deviled Egg Salad
All the flavors we adore in deviled eggs, swirled into an easy to transport, serve and eat deviled egg salad. You may never go back to the half shell version!
I love this one for lunches! Scoop it onto your favorite bread, or spread a layer onto a piece of romaine. Serve it over a bed of lettuce, and viola!
These healthy recipes are an amazing base for a low carb meal – whether you’re planning a healthy breakfast, lunch, or dinner! Pair them with some low carb veggies for a perfectly balanced meal that checks all the good-for-you boxes.
Remember – these recipes are low carb (and are packed with protein!), but NOT low in calorie… Usually, 2 eggs have only 1 net carb, BUT, there is a lot of fat in the yolks, and fat added for flavor – think mayo, bacon, and avocado!
Here are a few tips to success when it comes to making any of these recipes:
- Don’t over cook your eggs – the yolks will discolor, and the whites will be rubbery. I prefer using the instantpot!
- Don’t use a serrated or dull knife – The serrated will leave ugly ridges, and a dull one will mush about your whole egg. Use a regular, sharp paring or chef’s knife.
- Do use a sieve to mash your yolks – a fork will make it dense and heavy.
- Do watch your proportions – get relatively equal amounts of yolk mixture to egg white for ideal flavor and texture.
How To Eat + Serving Suggestions
One of the biggest rules about these recipes is to ONLY fill them soon before they are to be eaten. Go ahead and make your mix in advance, but keep it separate from the whites, and keep them both in airtight containers in the fridge.
When it comes to exactly how to make deviled eggs, you can get as creative as you like! Try filling a pastry bag and pipe it decoratively.
You can use a spoon to lump it unceremoniously into the egg white halves. You can just set out a bowl and let people use the whites to scoop up the filling like chips (not recommended, but, I won’t judge!)
These truly are beginner recipes with five-star flavor! My only other serving suggestion is to make more than you think you’ll need – they go fast!