How To Make Deviled Eggs – The Classic Recipe Everyone Loves!

When it comes to making an easy appetizer that you know everyone will love you can’t go wrong when you make Classic Deviled Eggs. It is one of those foods that shows up at nearly every party, potluck and holiday celebration.

Although there are several variations on how to make them, I find that the ones that disappear off the table first are the ones filled with a basic filling made with a combination of mayonnaise, mustard and a little apple cider vinegar.

The simple combination of ingredients creates a filling that has a mild flavor, but one that everyone seems to enjoy. Although if you prefer you can always add more flavor by sprinkling on a few garnishes to the top of the eggs.

Paprika is always the garnish of choice. Not only because of the great flavor, but also because the bright color contrast that it provides on top of the deviled eggs.

However, I also like to chop a few chives and add them as well. I always do this from Spring to Fall when my fresh chives are already growing in the garden. Then I use my 5 Blade Herb Scissors and have them cut in the perfect size for garnishing.

Although before we jump to the garnish, we must first get the eggs to become hard boiled. There are several ways to do this, but below I have included 4 of my favorite cooking methods.

How To Make Hard Boiled Eggs

Rapid Boiling Method

1. Fill water 3⁄4 full in a medium saucepan. Heat on medium-high heat until boiling.
2. Gently add eggs, one at time, with a slotted spoon or mesh basket.
3. Keep at a rolling boil for 15 minutes.**If you are using farm fresh eggs that are less than 5 days old, increase boiling time to 18 minutes.
4. While the eggs are boiling, prepare an ice water bath in a large bowl.
5. After your eggs have boiled for the desired time, remove them from the heat. Immediately remove the eggs and place them into the ice water bath.
6. Let the eggs cool completely.
7. Remove eggs from water and peel.

Boil and Sit Method

1. Place eggs in medium saucepan and cover with cold water.
2. Turn the burner on medium-high heat and bring to a slow boil.
3. Boil the eggs for 7 minutes.
4. Remove the pan from the burner and set aside. Let the eggs cool completely in the same water.
5. Once the eggs cool peel them under cold running water.

Other Methods To Make Hard Boiled Eggs

I have used a few other methods to cook the eggs as well. Although I most often only use these methods when the stove top is occupied, they are both great alternatives to getting the eggs ready to be made into deviled eggs.

Instant Pot – Use an electric pressure cooker to make hard boiled eggs. However, I do suggest trying one or two eggs as a test run at first. This way you can make sure they are done to your liking before adding the entire amount.

Air Fryer – Yes, you can even make hard boiled eggs in your air fryer! It is a great way to eliminate the need for water.

The Keys To Making The Best Deviled Eggs

1. Cook the eggs using your tried and true cooking method. Preparing the eggs for the holidays isn’t the time to try something new. However if you don’t have a favorite cooking method, use one of the cooking techniques above.

*If you are using farm fresh eggs that are less than 5 days old, you will need to extend the cook time by 3-4 minutes.

2. Peel the eggs under cold running water as soon as they have time to cool. If you place the eggs in the refrigerator with the shell still on, they will be harder to peel.

3. Make extra eggs. If you plan on making a dozen deviled eggs, instead of cooking 6 eggs to get the 12 halves, make 2-3 extra. This will allow room for eggs that don’t turn out the best when peeled. Even if they come from the same carton, the can cook at different rates.

4. Cut the egg with a sharp knife so the egg white doesn’t tear. In addition, wipe the knife clean between each cut so that the yolk doesn’t get on the outer surface of the other egg whites.

The Filling

5. Mash the filling with a fork to your desired consistency. Some people like a more chunky filling, but the choice is up to you.

6. Fill the center of the egg white with the filling using a teaspoon or pastry bag for a fancier look.

7. Garnish the top of the egg with paprika for a beautiful presentation. Or chops chives and sprinkle on top. *I prefer to use smoked paprika as it gives a slight smoky flavor to the filling. For even more flavor make my Bacon Cheddar Deviled Eggs.

8. Keep the eggs refrigerated until it is time to serve. If you are eating buffet style, the eggs should not sit out at room temperature for more than 2 hours.

The Best Deviled Egg Recipe

(Classic Deviled Eggs)

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 6 large eggs
• 3 Tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• salt and pepper, to taste
• paprika, for garnish

INSTRUCTIONS

Bring a pot of water to a boil. Carefully add the eggs to the water and set timer for 15 minutes.

While the eggs are boiling prepare an ice water bath and set aside. After 15 minutes, turn the burner off and remove the eggs from the water and immediately place in the ice water bath.

Once the eggs have cooled completely, peel them under cold running water. Then use a sharp knife to slice in half lengthwise from top to bottom.

Using a spoon, carefully remove the yolk to a small bowl and place the egg whites on a plate or deviled egg platter.

Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Mix until well incorporated.

Use a spoon or pastry bag to add the mixture back into the hole of each egg white. Garnish with paprika or diced chives.

Keep the eggs in the refrigerator until ready to serve. Be sure to not let them sit at room temperature for more than 2 hours.

Enjoy! Mary

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