Deviled Eggs

• Eggs: Large eggs are the major component to make this easy egg appetizer. After they’re hard-boiled, they’re cut in half, and the yolks are scooped out and used for the deviled egg filling.
• Mayonnaise: Provides creaminess and binds the filling together. Always use a high-quality brand, like Hellmann’s or Duke’s.
• Cider vinegar: Adds a tangy brightness to balance the richness of the yolks and mayonnaise. I prefer apple cider vinegar over white vinegar for its slightly milder flavor.
• Whole grain mustard: Contributes texture and a sharp, piquant flavor to the filling. Dijon will also work but avoid yellow mustard which doesn’t pack the same flavor punch.
• Worcestershire sauce: Adds depth with its savory, slightly tangy taste. To keep the recipe vegetarian, you can use a vegan Worcestershire sauce.
• Seasoning: Salt, freshly ground black pepper, sugar, cayenne pepper combine to enhance the flavor, add a bit of heat, and balance the sweetness.
• Fresh herbs: Finely chopped mixed herbs, such as chives, parsley, dill, or tarragon, contribute freshness, color, and aromatic flavors to the filling. You can even sprinkle some over your finished deviled eggs for an additional splash of color.
• Paprika: Our final garnish that color and a mild, sweet flavor.
• Jump to the printable recipe for precise measurements

Can I make deviled eggs ahead of time?

Not fully, but you can cook the whole eggs ahead of time and even make the filling. After cooking, store them whole in the refrigerator for several days ahead of time. If you want go a bit further, you can cut them in half and make the filling. The empty egg halves and filling mixture can be refrigerated separately, wrapped tightly in plastic wrap, for up to 2 days. Bring to room temperature and taste and adjust seasoning if necessary before filling. The eggs should be filled as close to serving time as possible.

deviled eggs pro tips

• Want to avoid green rings around your egg yolks? This green ring around the yolk results from overcooking the boiled eggs. It’s caused by a reaction between sulfur in the egg white and iron in the yolk. To prevent this, avoid overcooking your eggs by following the precise cooking time.
• Use a food processor. You can also mix the yolks with the other filling ingredients, minus the herbs, in a food processor. This method results in a similar texture to pressing the egg yolk through a sieve.
• Variations: Feel free to experiment with some variations and get creative with toppings. You can experiment with different seasonings, a variety of fresh herbs, crispy cooked bacon for a salty crunch, or crabmeat for a touch of elegance. Watch out for seasoning blends that contain salt as you may need to use a little less additional salt in the recipe.
• Using leftover eggs: This recipe is the perfect way to use up leftover hard boiled eggs. You can add them to your Easter brunch menu, after the egg hunt, or any other occasion you have an abundance of eggs on hand.

How can I prevent the egg whites from tearing when I peel them?

As long as you follow a few key tips, you can easily prevent the eggs from tearing when you peel them. First, start with eggs that are not too fresh, as slightly older eggs peel more easily. Second, after boiling, immediately plunge the eggs into ice water to cool rapidly. This step helps the egg whites contract and separates them from the shell.

Third, crack the shell gently all around and start peeling from the wider end, where there’s an air pocket. Last, hold the egg under cold running water while peeling them or peeling them in a bowl of water can also help remove the shell more cleanly.

Video Tutorial