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
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!
I could have deviled eggs forever….
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 confess that deviled eggs are a weakness of mine! I can put away a few of these easily!! Yum! ♥- Katrina
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.
Add a teaspoon of horseradish for a really tangy devilled egg!
I crave deviled eggs for the entire week before Easter! The little bit of vinegar is a great addition.
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, 🙂
Love Deviled Eggs!
Adding white vinegar is a great idea!
Thanks for the nice recipe — I look forward to sampling it with some of our holiday hard cooked eggs.
I could seriously eat a dozen deviled eggs to myself. This looks great!
I’ll have to try this! I’ve never made it with anything other than mayo and mustard.
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.
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.
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!
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.
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!
Congrats on the Top 9! Your deviled eggs look delicious, great photo, too!
I love these!
My favorite snack!
A good substitute for mayo is sour cream. I once used in a pinch a big dollop of french onion chip dip and it worked out great.
You added sour cream? What a great idea. I bet it makes the egg filing extra creamy.
Very good! According to everyone, the best deviled eggs I have ever made.
Wow these bring back such wonderful childhood memories . Well done one making the top 9! 🙂
I love deviled eggs. I didn’t like them for most of my life. Then when I turned 42 something happened. My tastes changed and all of a sudden I loved hard boiled eggs and anything made with them. I was at a birthday party and there was a tray of deviled eggs. I ate 3 of them. I asked the hostess for more and she said she made one platter of them for every party. I told her she should make several, the way those things go so fast. I also asked for her recipe and she said “it is the usual recipe, nothing special.” They were special to me. I had never had them before and I was hooked. Now I make them once in awhile. I love them. These look good enough to eat through the monitor.
Just made these and they are the best recipe I’ve ever tried for deviled eggs! Thanks!!!
Thanks for this easy recipe!!! Just made it today and it was really good!!! I didn’t have sour cream so I just added more mayo. Still good.
This is the tastiest deviled egg recipe ever. Even If I only use 2 eggs its adaptable and delicious.
I’m new to your blog and this is the first recipe I’ve made of yours. These eggs are absolutely delicious! I think the best I’ve ever had, and people have bragged on my deviled eggs before. 😉 I got this tip from a cousin. Instead of mashing your yolk mixture, try whipping it with a handheld mixer. Makes for a really creamy filling. Looking forward to trying a lot more recipes from here!!
I’m on deviled egg duty this Easter, so I’ve been searching out recipes for something delicious (usually my filling is just mayo & a little yellow mustard with maybe some finely grated onion). I think I’m going to use your recipe, but was wondering what the vinegar does to the filling. I’m a little worried about using it as my husband always seems to “sniff it out” . . . maybe I could use a little less than the 1/2 t. called for?
Hi Michelle, I think you could reduce it without an issue at all. I hope you enjoy them!