Everyone loves deviled eggs. Here's the only recipe you'll ever need for the crowd pleaser
Creamy, smoky and a little spicy, deviled eggs are a welcome addition to virtually any gathering, from Sunday brunch to neighborly potlucks, sports tailgates and holiday celebrations. Folks of all ages enjoy the smooth, savory filling and firm boat that carries it. And since deviled eggs are naturally low-carb and rich in nutrients, they make a great snack for any time of day. With a few simple ingredients (likely already in your pantry) and very little prep work, you can whip up deviled eggs in a flash.
But why are they called “deviled” eggs?
In the early 1900s, when the dish was popularized, deviled refers to food that’s highly seasoned with spiciness or tang. In the case of these eggs, it's the addition of mustard, hot sauce and paprika that sends flavors soaring to devilishly good levels. But you don’t have to use the term “devil." In the South, they're often called dressed eggs and are popular additions to church potlucks.
How to make deviled eggs
Before you dive into the recipe, check out these important tips to ensure perfect deviled eggs and consistent results every time.
Use chilled eggs. I’ve mastered the timing for perfectly boiled eggs, but you must start with cold eggs. Room temperature eggs will cook faster and likely overcook (producing green-tinted yolks). We start with cold eggs and cold water (not boiling water), so you don’t have to worry about the shells cracking.
Use older eggs. This may sound odd, but older (AKA store-bought) eggs are easier to peel. If you have farm-fresh eggs, wait until they are at least one week old before making these deviled eggs. (Side note: Farm-fresh eggs have heavy yolks that can settle to the bottom of the egg during storage. To prevent that, store the eggs pointier-end down to keep the yolks centered.)
Don’t skip the ice bath. Plunge your cooked eggs into ice water immediately after cooking. This stops the cooking process, keeps the yolks bright yellow and ensures that the eggs will be easier to peel.
Peel with ease. To make the peeling process easier, roll your hard-boiled eggs on the counter to create several cracks in the shell. Before you start peeling, place the eggs back in the ice water (or bowl of cold water). Why? Because the water will seep into the cracks and get under the shell, which makes peeling effortless.
Start peeling from the bottom (wide end) of the egg; there is an air pocket there and you can easily get under the membrane to remove it with the shell. If you have a stubborn egg, peel it under cold running water.
Chill your peeled eggs before slicing. Chilled hard-boiled eggs slice more easily, yielding impeccably halved eggs. After you peel the eggs, chill them in the refrigerator for at least 15 minutes before slicing.
Use a sharp knife to halve the eggs. A sharp knife guarantees smooth slices and halved eggs without jagged edges. Wipe the knife clean between eggs to ensure clean slices.
Season the filling before assembling the eggs. Before you begin stuffing the filling into the whites, season to taste with salt and black pepper. Once the eggs are stuffed, it’s too late.
Garnish just before serving. If you make your deviled eggs in advance, wait to dust with paprika and sprinkle with chives until just before serving. If you garnish and then refrigerate, the paprika will soak into the filling and the chives will lose their crispness.
Deviled egg variations
The recipe below is tried and true and needs little else. That said, if you want to add additional flavors and textures, consider the following:
For tanginess, add sweet pickle relish or chopped pickles to the filling.
For crunch, add minced celery to the filling.
For added heat, add a little horseradish to the filling.
Consider alternative garnishes like crumbled bacon, minced jalapenos, capers, fresh dill and smoked paprika.
Deviled eggs recipe
Deviled eggs make the perfect party food because you can prep the ingredients several days in advance. For example: Boil and peel your eggs and refrigerate, covered, for up to 2 days before slicing and filling. Slice your eggs and make the filling up to 2 days in advance. Store them separately, covered, and finish the eggs before serving. Store assembled deviled eggs in the refrigerator, covered, up to 2 days. Garnish just before serving.
Pro tip: When transporting deviled eggs, arrange them on paper towels to keep them from sliding around.
Makes: 16 deviled eggs
Ingredients:
8 large eggs
¼ cup mayonnaise of choice, regular or light
1 tablespoon butter, softened
1 teaspoon Dijon mustard
1-2 dashes Tabasco sauce, or hot sauce of choice, more/less to taste
Salt and freshly ground black pepper
Paprika, for garnish
Chopped fresh chives for serving
Instructions:
Place the eggs in a large saucepan and pour over enough cold water to cover the eggs by about ½-inch. Set the pan over high heat and bring to a boil. Cover the pan with a lid and remove it from the heat. Let the eggs stand covered for 15 minutes.
Drain and transfer the eggs to a large bowl of ice water. Let the eggs sit in the ice water for 10 minutes. Peel the eggs and transfer them to a plate. Cover loosely with plastic and refrigerate for 15 minutes (or up to 2 days).
Using a sharp knife, halve the eggs lengthwise. Clean the knife between each egg.
Carefully remove the yolks and transfer them to a medium bowl. Using a fork, mash the yolks into a fine crumble. Stir in the mayonnaise, butter, Dijon mustard, hot sauce, ½ teaspoon salt and ¼ teaspoon black pepper and mix until smooth. Season to taste with more salt and black pepper.
Fill each egg white half with a heaping teaspoon of the yolk mixture, or use piping bag or plastic freezer bag fitted with the star tip to pipe the mixture in.
Transfer the eggs to a serving platter and dust with paprika. Garnish with fresh chives and serve.
This egg salad is simply perfect. You're 6 ingredients and a loaf of bread away from lunch
Questions or comments? Email the culinary team at cooking@azcentral.com.
This article originally appeared on Arizona Republic: This deviled eggs recipe is the only one you'll ever need
