One of my favorite appetizer at a family gathering is deviled eggs. They are not always easy to make. In fact, I’ve tried recipes that were a full-on nightmare. And it boggles my mind how many poor recipes exist out there – recipes that lack flavor and are simply not worth the effort. That’s why I went on a mission to create my own!
The second thing that it took me a long time to master, was the best way to boil my eggs to ensure a perfect hard-boiled egg that would peel easily. So I am very excited to have finally perfected my recipe & technique! I hope it makes your next batch of Deviled Eggs easy to make, leaving your guests craving more!
You can tweak this recipe as needed for the number of eggs that you want to serve. We almost always have a decent crowd for an appetizer like this because we are very close with our extended family. (It takes a village to raise a large family). And with five hungry boys, we always have a big dinner table filled with food. So I made this recipe with 21 eggs.
One of the reasons I made this recipe with 21 eggs, was that 21 eggs fit almost perfectly on the bottom of my pan. Pretty scientific reason right? Why? Because one of my tips for boiling the perfect hard-boiled egg is to fill the bottom of your pan evenly with eggs so they don’t bounce around.
Tip #1: Ensure that all the eggs you’re boiling fit nicely in the bottom of your pan. You want your eggs evenly spaced and fitting nicely alongside one another because if they bounce around too much, they will crack and/or explode while cooking. You should also be sure to use a high-quality stainless steel pot that has a thick bottom and a good heat source because that gives you an even cooking surface.
Tip #2: Follow these instructions to a “T” and you will have perfect, evenly-cooked eggs with a beautiful yellow center:
- Place your eggs evenly in the bottom of the pan and add enough water to cover each egg with at least 1-2 inches of cold water.
- Add 1 Tablespoon of baking soda to the water.
- Next, bring the water to a hard boil (not a soft boil).
- Then remove the pan from heat and turn off your burner.
- Next, cover the pan and let it stand for 12 minutes. Set a timer so you don’t forget or they will be overcooked.
- While the eggs are cooking and after you’ve set your timer, prepare a cold after bath. Use a large mixing bowl and add a decent amount of ice and cold water, leaving enough space to allow for the water to displace when you add the eggs to the water bath later.
- When the 12 minutes is up – promptly remove the eggs from the hot water with a slotted spoon and place all the eggs in the cold water bath.
- Let the eggs cool until they are easily handled (no longer hot). For about 10-15 minutes.
- Remove your eggs one at a time and gently crack the shell, rolling each egg to break the shell around the mid-line of the shell. Gently peel the shell off each egg.
- Last, I always finish by rinsing the egg in cold water. There is nothing worse than eating a deviled egg and feeling the crunch when your chef has left an eggshell on the egg or in the filling.
Now that you have your perfect and cleaned hard-boiled eggs ready to go, simply slice each one down the middle (lengthwise) with a sharp knife. Then, I gently squeeze each half and usually the yolk pops right out. I place all my yolks in a small bowl until I’m ready to make the filling.
Once you have all your egg halves ready, line them in a dish you can easily store in the refrigerator when they are finished.
Next, you’ll get your stand mixer or hand mixer ready. In a bowl, you will combine each of the following ingredients:
- Egg yolks
- 1 to 1 1/4 cups of mayonnaise (Note – you can add the mayonnaise gradually if you like, waiting until the yolks break up to prevent clumping so your filling is smooth and creamy)
Once you have incorporated one full cup of mayonnaise and have mixed it thoroughly, you can add the remaining ingredients for flavor:
- 1 1/2 tsp of dry mustard
- 1 tsp of seasoning salt
- 1/4 tsp of black pepper
- 1/4 tsp of red or cayenne pepper
- 4 tsp of Apple Cider Vinegar
Continue mixing until the filling is creamy and all your spices are incorporated. Taste your filling. If you desire a more creamy filling, you can add another 1/4 cup of mayonnaise. If you desire a more spicy filling, you can add a dash of red pepper. Just start slow when playing with spices in a recipe. You can always add more but you can’t take it back out once you’ve added it!
Once you have your filling to your desired texture and spiciness, add your filling to the egg white boats you have from your hard boiled eggs.
Tip: If you want your filling to appear fancier, you can spoon all of the filling into a zip-sealed bag. Then cut one corner off to allow the filling to seep out and you can pipe them into the boats like you’d do if you’re a baker who is frosting cupcakes. Some people care about presentation and some don’t. They all taste the same!
Last but not least, you can dress up your deviled eggs to your desired preference. Deviled eggs are traditionally sprinkled with paprika so I highly recommend doing that!
You can also add extra garnish as desired:
- Fresh or dried parsley;
- Chives; or
- A squirt of sriracha sauce swirled on the top of each egg!
The beautiful thing about this recipe, is that it’s a perfect base recipe. That doesn’t prevent you from adding your own finishing touches.
If you like your deviled eggs more spicy, you can add a pinch more of red pepper, a dash of hot sauce or a little horseradish. The possibilities are endless! Play around with your family’s preferences based upon what you love! That’s the best part about cooking from scratch.
So give this recipe a try and don’t be afraid to add your own touch! Share your favorite finishing touches in the comments & let me know how you love it! Enjoy!