With this recipe, you’ll master the techniques of crafting the tastiest, elegantly classic deviled eggs from boiling, to peeling to garnishing with flair. So grab your mixing bowl, a mesh strainer and 6 pretty little cage-free, organic eggs!
Let’s master the perfectly simple, perfectly fancy, classic deviled egg!
Served with a single chive or dash of paprika, these tasty little treasures are fancy without much fuss – Though personally, I love going WAY overboard and turning each one into its own little 3 ring circus of bacon roses, pickles, multiple colors… you name it!
But truth be told, they’re all just gussied up versions of my classic. I had to learn how to perfect the simple deviled egg before adding any extra accoutrements.
Once you’ve gotten this recipe mastered, you can always add other ingredients like dill mustard, Worcestershire sauce, Sriracha, old bay seasoning, curry, chipotle chili pepper, cayenne pepper, mustard caviar, baked cheese, rainbow colors, hash browns, sparklers!
Go crazy!!… as long as it’s still tasty. That’s the very most important thing.
You’ll find the full recipe at the bottom of the page. But first…
A Few Deviled Egg Pro Tips!
1. I simply use a knife to gently crack around the center of an egg and carefully peel the shell. Then, when slicing my eggs, I like to slice through the center-middle, as opposed to longways. I find the egg-halves will have a more sturdy base when cut this way.
2. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
3. No need to always gouge out your yokes with a spoon. They’ll almost always slide out if you’re gentle. You may sometimes have a little left over, but it’s easier and less damaging to the egg white, to try sliding first.
4. To get perfectly smooth egg-fillings, push the yokes through a mesh strainer before mixing in your mayo and mustard.
5. Wash and gently dry your egg whites so that they’re absolutely perfect before filling.
6. The perfect consistency of deviled egg filling is almost exactly like hummus. If your filling seems a little dry, just add a little more mayo.
7. Always use a pastry piping bag and a pretty tip. It really makes your eggs look so much more professional.
8. When garnishing with a spice, pour a bit into your hand first and use your fingers to gently sprinkle. Otherwise, if you pour directly from the bottle, it’s very likely too much will come out at once, and you’ll end up with a deviled, over-spiced heart break.
A Few More Deviled Egg Recipes for When You’re Ready to Go Pro!
Absolutely Perfect Classic Deviled Eggs
- 6 eggs
- 1 tbsp. mayo
- 1 tbsp. spicy brown mustard
- 1 tsp. creamy horseradish
- Salt & pepper to taste
- A dash of paprika
- Add 6 eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
- Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
- Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
- Remove the yokes by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
- Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
- Mix in your mayo, mustard and creamy horseradish with a few shakes of salt and a few shakes of fresh pepper.
- Once your ingredients are mixed, add your mixture to a pastry piping bag with a nice tip and fill your pretty little eggs.
- Garnish with smoked paprika, and serve.