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.
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.
But first things first, let's make that perfect hard-boiled 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.
Pro 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.
Before you peel your perfectly boiled eggs, shock them with cold water. But before that, crack the shells. 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.
Bottom line: Deviled eggs are incredibly versatile. Here are 12 ideas for making super-creative 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!
Peep out our collection of Deviled Egg Recipes.