Perfect Deviled Eggs

No ratings yet

Learn how to make perfect deviled eggs! This simple recipe is a hit at parties, BBQ's, potlucks, and holidays like Easter, Christmas, and Mother's Day.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer, How to, party food, Snack, snacks

Cuisine: American

Servings: servings (12 pieces)

Calories: 112kcal

Author: Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

6 eggs
3 Tablespoons mayonnaise
¾ teaspoon Dijon mustard
½ teaspoon vinegar, i.e. Apple Cider, Champagne, White
salt and white pepper to taste

Garnish options:

1 Tablespoon chives, finely chopped, or dill springs
1 Tablespoon paprika, or smoked paprika
2 Tablespoons micro greens

Instructions

Hard Boil the Eggs:

Fill a medium to large saucepan with enough water to cover the eggs by about 1 inch.
Bring the water to a boil. Gently add the eggs to the boiling water using a slotted spoon or skimmer. Boil for 14 minutes.
While the eggs are boiling, prepare an ice bath in a large bowl.
Remove the eggs with a slotted spoon and plunge them into the ice bath to stop the cooking. Leave the eggs in the ice water for about 15 minutes.

Peel the Eggs and Prepare the Filling:

Pat the shells dry and remove the peels. The easiest place to start peeling is at the bottom (the fat end).
Using a sharp knife, slice the eggs in half lengthwise. You will have 12 halves.
Remove the egg yolks with a spoon and transfer them to a small bowl. Mash with a fork until smooth.
Add the mayonnaise, mustard, and vinegar, and blend until combined. Mix in the salt and pepper to taste.
Fill the cavities of the egg whites with the prepared filling using a spoon, a small scooper, or a piping bag.
Transfer to a serving platter. Place greens, such as arugula, on the platter to help keep the finished eggs in place.

Garnish:

If serving immediately, finish the deviled eggs with your choice of garnish: sprinkle with paprika, chopped chives or dill, or microgreens.
Serve immediately or cover and store in the refrigerator for up to 4 hours.

Notes

Make Ahead and Storage Tips:

Cook the hard-boiled eggs up to 5 days in advance. We recommend not peeling them ahead of time. Store eggs in an airtight container in the refrigerator.
Assemble ahead of time, except for the garnish, and store loosely covered in the refrigerator for up to 5 hours. Garnish before serving.
Leftover Deviled Eggs can be stored, covered, in the refrigerator for up to 2 days.

Nutrition