These classic deviled eggs are the ideal side dish for Easter, picnics, and gatherings in the spring and summer. The recipe's professional advice will ensure the best fresh flavor and vibrant color!
A traditional side dish, especially for Easter, is deviled eggs. Since I've been making these for ages, I've figured out a few quick tips that guarantee the best outcome each and every time. They always have a fresh, vibrant filling that is simple to make and tastes fantastic. They are also always perfectly cooked and easy to peel.
I'll start by explaining how to consistently boil eggs perfectly.
How Long to Boil Eggs
Here is a quick guide to consistently perfect hard-boiled eggs:
- In a stovetop pot, cover the eggs with 2 inches of cool water. Bring them to a boil gradually. Once the water has come to a boil, cover the pot and turn off the heat. Give them 12 minutes to rest.
- To stop the cooking process, put them in a colander and rinse them under cool running water. Then, peel.
- Some sources advise putting the eggs in water that has already reached a rapid boil, but I prefer to avoid rapidly boiling any type of protein. Additionally, doing it this way puts the eggshells at risk of breaking.
How to Peel Hard-Boiled Eggs
What comes first? Eggs that aren't completely fresh peel a lot easier. Therefore, regardless of the technique you employ, peeling very fresh eggs might still be challenging.
I've tried a few different techniques for peeling eggs, and I've discovered that the following one consistently works the best:
On a hard surface, crack the egg's larger end, then start peeling the egg using your fingers.
When the shell lifts and can be removed, rotate the egg while sliding a spoon in between the shell and the egg.
Test for Fresh Eggs:
Place an uncooked egg in a bowl of water to see if it contains any fresh eggs.
- It is still fairly fresh if it is lying on its side at the bottom.
- It is less fresh and ideal for boiling if it stands up on the bottom.
- It is not safe to eat anything if it floats to the top.
Because eggshells are porous, air can enter the interior of the shell using this technique. More air continues to enter the egg's shell as it ages, increasing its buoyancy.
How to Make Them
Slice each egg in half lengthwise after it has been hard-boiled and peeled as described above.
The yolks should be taken out and placed in a small bowl with a small spoon.
With a fork, mash and combine the warm egg yolks and vinegar.
Add the mayonnaise, mustard, garlic powder, salt, and pepper after they have cooled.
Fill each egg by spooning the filling inside or by transferring it to a piping bag.
Chill the dish until ready to serve, then garnish with paprika and chives.
How Long Are Deviled Eggs Good For
Deviled eggs can be kept for up to 4 days, according to the USDA, but for the best freshness, serve them within 2 days of making them.
BEST DEVILED EGGS RECIPE
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- salt and pepper, to taste
- paprika, for garnish
- 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.
- 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.
- 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.
- Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
- 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.
- Make sure to watch my video above for a tip on easily removing the egg yolk from the white. You can also use a piping bag to make the yolk mixture prettier if you’d like.
- I do recommend Dijon mustard rather than yellow mustard for more flavor. This Dijon mustard is also Whole30 compliant, if you’re doing a Whole30.
- Please watch the measurements on the vinegar as well, some people have accidentally added 1 tablespoon of vinegar, but it’s 1 teaspoon of vinegar. If you’re not a fan of vinegar, you can use pickle juice as well.
- You can store the deviled eggs for up to two days in a sealed storage container. This means you can make them the day before a party, potluck or gathering.
- If you’re in need of a platter to display your deviled eggs, this ceramic one is my favorite. And if you’re transporting them, this travel carrier is great.