Deviled Eggs
Deviled eggs are as classic an Easter dish as ham and potatoes. Bonus points if they get served in one of those cute deviled eggs serving platters with slots for all of the eggs! The premise of deviled eggs is simple – you hard boil eggs, peel them, then slice them in half lengthwise, take out the yolks, mash them up with some other yummy ingredients, and then pipe the yolks back into the whites all whipped up and pretty. Some folks like to sprinkle their eggs with paprika, but I’m not a fan of this, never have been. Just the reconstituted egg yolks is enough for me!
This recipe is a really simple one (not that deviled eggs are intrinsically complicated), and the additional ingredients help make the yolks smooth, creamy and packed with flavor. These certainly deserve a spot on your Easter menu!
Also, I think I am totally sold on anything that includes the combination of mayonnaise, white vinegar and sugar in the ingredient list. I have found that only good things come from this.
One year ago: Dark Chocolate Truffles
Deviled Eggs
Yield: 1 dozen filled halves
MY OTHER RECIPESPrep:30 minutes
Total:30 minutes
Ingredients:
6 large eggs
2 tablespoons mayonnaise
1 tablespoon sour cream
½ teaspoon distilled white vinegar
½ teaspoon spicy brown mustard
¼ teaspoon granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Directions:
1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove the pan from heat, cover and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.
2. Peel the eggs and slice in half lengthwise. Transfer the yolks to a small bowl. Add the remaining ingredients, mashing the mixture against the sides of the bowl until smooth.
3. Arrange the egg whites on a serving platter and fill with the yolk mixture, mounding the filling about ½ inch above the whites. (I put the yolk mixture into a sandwich baggie and snipped off the end and piped it in that way. You could also use a nice decorating tip with a piping bag, or just a good ol' spoon. Whatever floats your boat!) Serve immediately.
Make-Ahead Note: You can make the deviled eggs up to 2 days ahead. Wrap the peeled egg white halves tightly with a double layer of plastic wrap and place the filling a zipper lock plastic bag, squeezing out all the air. Refrigerate until ready to fill and serve.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe adapted from Cook's Illustrated, April 2006)
All images and text ©
My favorite snack!
I love these!
Congrats on the Top 9! Your deviled eggs look delicious, great photo, too!
Is there anything you could use to substitute mayo? Just curious. We’re a no mayo house. Cute eggs! Great picture!
Hi Kate, I have heard of some folks substituting Greek yogurt for mayo in things like waldorf and potato salads, you could give that a try!
Thanks so much for tip on the yogurt substitute. I’ll have to give it a try!
Mmmm … everyone loves deviled eggs… they are always the first to go at a party! Yours look so creamy and luscious. I agree, I’m not a big fan of paprika either.
I didn’t eat deviled eggs until I was pregnant with my daughter. Now, I love them but haven’t tried making my own. I’m adding this recipe to my Easter menu!
My friend introduced me to deviled eggs about a year ago – I had no idea what I had been missing all of these years! We’re Puerto Rican so my family doesn’t really ever make them. I’m hoping that I can change that since deviled eggs are just too yummy to ignore.
yum! I feel like deviled eggs are so unique to each family. For ours we always put a sprinkle of cayenne on top. The recipe was my grandmother’s specialty and we always had to have them for Easter.
I’ll have to try this! I’ve never made it with anything other than mayo and mustard.
I could seriously eat a dozen deviled eggs to myself. This looks great!
Thanks for the nice recipe — I look forward to sampling it with some of our holiday hard cooked eggs.
Adding white vinegar is a great idea!
Love Deviled Eggs!
I have started to diversify my egg recipes getting ready for National Egg Salad Week (the week after Easter). I have found some inside out versions and even one that looks like a twice baked potato. It may mean that I will finally have my fill… but I have one of the cute plates from my great grandmother… and a take out one from a local grocery store for less formal occasions, :-)
I crave deviled eggs for the entire week before Easter! The little bit of vinegar is a great addition.
Add a teaspoon of horseradish for a really tangy devilled egg!
You make even plain old deviled eggs look beautiful! Deviled eggs make me think of picnics and celebrations and summer! I’m ready! Thanks for a great sounding recipe and the tips also.
I confess that deviled eggs are a weakness of mine! I can put away a few of these easily!! Yum! ♥- Katrina
The only good deviled eggs are the ones without pickles or pickle relish! I should have known that Cook’s Illustrated was smart enough to realize that :)
I could have deviled eggs forever….