I love eggs. So much so that I think every meal is quantifiably better with the addition of a little egg-y goodness. Though eggs are glorious in all of their tasty forms, they are especially delicious when deviled. Below is my favorite deviled egg recipe, with optional toppings for those feeling a little frisky this Easter!
Ready to be transformed! Photo by whitneyinchicago.
Ingredients
- 6 eggs
- 1/4 cup mayonnaise
- 1 tsp white vinegar
- 1 tsp yellow mustard
- 1/8 tsp salt
- Fresh ground black pepper
- Paprika for garnishing
Recipe
1. Hard boil the eggs. Gently put the eggs in a single layer in a saucepan and cover them with enough water so that there's about 1 or 2 inches of water above the eggs. Heat the water on high until it begins to boil, cover the pan, turn the heat to low, and cook for 1 more minute. Then, remove the pan from the heat and leave it covered for 14 minutes. Chances are you're like me, and are making these deviled eggs for a party and waited until the last minute and really can't afford to chip away at the shells for an hour. No worries! When the 14 minutes are up, drain the hot water and immediately run cold water over the eggs for about 1 minute.
2. Peel the eggs. With the egg under the palm of your hand, slightly roll it back and forth on the counter until all of the shell is slightly cracked. Then, take the egg and peel it under cold running water. This should make it super easy to peel off all of the shell and membrane.
3. Remove the yolks. Slice each egg lengthwise and carefully remove the yolks. Put the whites on a pretty serving platter (or you know, whatever you want) and the yolks into a medium bowl.
4. Make the filling. Mash up the yolks into a fine crumble using a fork. Then, add the mayonnaise, vinegar, mustard, salt, and pepper. Mix again until you've got a creamy consistency.
Mix it all up! Photo by whitneyinchicago.
5. Fill those eggs whites up! Evenly disperse the yolk mixture into the egg whites. For those interested in making some seriously impressive and fancy deviled eggs, you can pipe the filling into each white. I prefer the method of scooping and plopping.
6. Garnish. Lovingly sprinkle that paprika and voilà! Classic deviled eggs ready for eating.
As promised, here some frisky alternative garnishes:
Get creative with your toppings. Photo by Robert Neff.
Chives. Classic.
Pickled Jalapeño. Muy delicioso.
Bleu Cheese. Because yum.
Bacon. No explanation necessary.
Green Olive. If you're into olives.
Anchovies. For those who love little fishies.
Curry Powder. A South Asian twist.
Some other variations of the deviled egg:
For a creamier egg, add a small amount of softened cream cheese to the yolk mixture.
For a tangier egg, substitute yellow mustard with Dijon or brown.
For a chunkier egg, add minced onion, green or red pepper, green onions, finely chopped red onion, capers, or celery. Who doesn't like chunky?!
For a bougie egg, add minced lobster, shrimp, smoked salmon, or caviar.
That's one fancy egg! Photo by Emily C.
How do you do the deviled egg? Comment below with your favorite take on the classic dish!