Classic Deviled Eggs

Article By: Krissy Downey  

Here, Mary Nolan shares her recipe for classic deviled eggs, a simple winning recipe that is ready in under 40 minutes. They’re the perfect addition to any occasion, whether it’s a potluck, holiday dinner, brunch or picnic. “Everyone loves deviled eggs, they go first every time,” Nolan says. “My mom has been making them for years, and this is a foolproof recipe.”

Ingredients for Deviled Eggs

The essential ingredients for a basic deviled eggs recipe are hard-boiled eggs, mayonnaise, mustard and salt and pepper. From there, you can get creative with all kinds of flavorings and variations, from adding avocado to the yolk mixture to frying the egg whites before stuffing. Nolan opts for classic yellow mustard and white vinegar for balanced acidity.

How to Make Deviled Eggs Like a Pro

Don’t overcook the eggs. Nolan says this is one of the most important steps. Otherwise, you’ll end up with hard boiled eggs that have a gray-green ring and sulfurous, egg-like flavor. When the water comes to a full boil, she turns it down to low for 1 minute, then turns off the heat and lets the eggs sit in the hot water, covered, for 14 minutes. This technique yields golden-yellow, fluffy yolks.

Run the hard-boiled eggs under water to stop cooking and make peeling easier. When the eggs are done cooking, put them in a strainer and rinse them under cold water continuously for 1 minute. Doing so also makes eggs easier to peel, which is important for pretty hard-boiled eggs. Nolan also shares that slightly older eggs are easier to peel than the freshest eggs.

Mix the filling to your liking. Everybody has different preferences when it comes to the chunkiness of the filling for hard boiled eggs. Smashing with a fork will leave the mixture chunkier, but you can use a hand mixer for a smooth, creamy texture. There is no right answer here; it is totally up to your taste!

Fill the whites with a spoon or piping bag. Nolan prefers her deviled eggs to have a rustic look and dollops the filling in with a spoon. This is a great, unfussy option. Or you can put the filling into a piping bag with a large tip for a more polished, professional final look.

Can Deviled Eggs Be Made In Advance?

This easy deviled eggs recipe can be made up to two days in advance. Just store the deviled eggs in an airtight container in the refrigerator until you’re ready to serve. If you have the time, store the egg whites and the yolk mixture separately in the fridge and stuff the whites just before serving to ensure the yolk mixture doesn’t dry out.