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How to Make Deviled Eggs

These perfect little packages are just so easy to love. And, lucky us, they're almost as easy to make as they are to gobble up. Here's how to make delicious deviled eggs, from boiling or hard-cooking the eggs to stuffing them with creative fillings.

Assortment of Deviled Eggs

Assortment of Deviled Eggs | Photo by Meredith

How to Make Deviled Eggs

There's basically one big trick to making deviled eggs: Start with perfectly hard-boiled eggs. Once you've mastered the hard-cooked egg, there are tons of variations on the deviled egg.

Chef John's flawless 17-minute technique delivers an egg with firm whites and creamy yolks -- exceptional eggs for making deviled eggs. The yolks are beautiful bright yellow with no weird grey-green at the margins. Smart Tip: Use up older eggs (one or two weeks old) for boiled eggs; they peel much easier than fresh-from-the-farm eggs. Save the farm-fresh eggs for scrambles and such.

Watch the video: How to Boil an Egg

 

 

Deviled Eggs Step-By-Step

Before you peel your perfectly boiled eggs, shock them with cold water. For best results, crack the shells first. You can do this by tapping them on the counter or give your boiled eggs a little shell-cracking shake in the empty pan (lid on). Then give them an icy cold bath -- the water will seep into the cracked shells and help separate the shell from whites, making peeling a bit easier.

Peel the eggs under cold running water. The rushing water helps slip the shells loose, too.

Slice the eggs length-wise into long mirror-image halves.

Pop out the yolks with your fingers or spoon them out and into a bowl.

Reserve the whites cups-up on a plate, covered, if you like, with a damp paper towel.

Give the yolks a quick preliminary mashing with a fork.

For basic deviled eggs, add mayonnaise and mustard, salt and pepper. The mustard and mayo are pretty standard additions. And you don't need much more than that for a delicious deviled egg. But this is where you can go egg-wild with creativity.

Start with a basic mixture, and then divide it up and riff away with various additional ingredients and flavor combos. Chef John adds a little hot sauce and cream cheese to his Deviled Eggs, which creates a wonderfully luxurious texture.

For a sensational filling, add a little acid to the mix: vinegar (rice vinegar, Champagne vinegar, white vinegar, whatever kind you like) or lemon juice will add some snap to your deviled eggs.

Whatever filling ingredients you choose, mix them together until the filling is smooth and the texture is to your liking. You can often adjust the texture by adding a touch more mayo or mustard. Can't do mayo? That's cool, we've got you covered -- with a complete collection of no-mayo deviled eggs.

Once the filling meets your exacting standards, scoop it into a piping bag -- or make your own piping bag by cutting the corner out of a basic Ziploc bag. Then pipe the filling back into the empty wells of the egg whites. Or just use a spoon to scoop all the good stuff into the little wells.

 

 

Chill your deviled eggs in the fridge for at least 20 minutes before serving. We understand, deviled eggs are nearly impossible to keep from snacking on. Resist to the best of your ability...and after 20 minutes, go for it!

 

Bacon Topped Deviled Eggs

Bacon Topped Deviled Eggs | Photo by Meredith

 

Most Popular Deviled Egg Ideas

Get more ideas for deviled eggs, from classic to creative.


How to Make Colored Deviled Eggs

Add a pop of color to your appetizer tray by dyeing hard cooked eggs with a dash of food coloring. You can customize the colors to suit any holiday or special occasion. Here's how to do it.

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Easter Deviled Eggs | Photo by lutzflcat

  1. Cook, cool, and peel your eggs.
  2. Cut eggs in half lengthwise and scoop out yolks. Set aside to mash.
  3. To dye the whites, make a separate bowl for each color. Add 1 cup of water and 4 dashes of food coloring to each bowl. Mix thoroughly and add the whites. Let steep until the whites are colored to your liking. Add a little more food coloring to the water if the whites are too pale.
  4. Drain and dry before filling with the yolk mixture.

Try these variations on colored eggs:


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Carl Hanson

About Carl Hanson

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