Deviled Eggs
Deviled eggs are a classic appetizer made by halving hard-boiled eggs, removing the yolks, and mixing them with ingredients like mayonnaise, mustard, vinegar, and spices. The creamy, tangy yolk mixture is then spooned or piped back into the egg whites, often garnished with a sprinkle of paprika or fresh herbs. With their rich flavour and smooth texture, deviled eggs are a crowd-pleasing dish perfect for parties, picnics, or holiday gatherings. Their versatility allows for various flavour enhancements, from adding relish to spicing them up with hot sauce or bacon.
In this blog post, you will learn how to make deviled eggs.
How to Make Deviled Eggs
Making deviled eggs might seem a little daunting at first, but with practice you will realize that it is actually quite easy to make them at home. And the results that you get are 100% worth making your own homemade deviled eggs.
To start, you will want to boil your eggs. In a large pot, place your eggs and fill with cold water until they are covered by about an inch. Place on the stove and bring to a boil on medium-high heat. Once they are boiled, remove from the pot of boiling water and let cool. The best way to cool them is to transfer the eggs directly to an ice bath. Once cooled, peel your eggs. Cut your eggs in half lengthwise. Scoop out the egg yolks and place them into a medium bowl.
In the medium bowl, mash the egg yolks with either a fork or a potato masher. Once the egg yolks are mashed, place into the same bowl the lemon juice, Dijon mustard, salt, black pepper, and garlic powder and stir all together. Lastly, add the mayonnaise (or miracle whip). Stir all of your ingredients together until you have a delicious egg filling. Add more mayonnaise/miracle whip as needed.
Take your hollow egg whites and scoop the egg filling back into the centres where the egg yolks were. Or alternatively use a piping bag for a fancier look. Continue to do that until all of the egg whites are filled. Place the deviled eggs onto a serving platter. Then sprinkle over the top of the deviled eggs paprika and either fresh dill or minced chives. Place in the refrigerator for 30 minutes to an hour before desired serving time.
Keep in the refrigerator until ready to serve!
How Long to Boil My Eggs For?
To make perfect hard-boiled eggs for deviled eggs, follow these steps:
- Place Eggs in a Pot: Arrange the eggs in a single layer in a saucepan and cover them with cold water, making sure the water is about an inch above the eggs.
- Bring to a Boil: Heat the pot over medium-high heat and bring the water to a rolling boil.
- Turn Off Heat and Cover: Once the water is boiling, keep the pot on the heat and cover it with a lid. Then, let the eggs boil in the hot water.
- Timing:
- For fully cooked yolks: Let the eggs boil in the hot water for 10-12 minutes. I keep my eggs in for 11 minutes.
- For slightly softer yolks: Let the eggs boil for 8-9 minutes.
- Cool the Eggs: Transfer the eggs to a bowl of ice water or run them under cold water for a few minutes to stop the cooking process and make them easier to peel.
This method ensures the eggs are fully cooked but still tender, making them perfect for deviled eggs.
Mayonnaise vs. Miracle Whip
Mayonnaise:
- Flavour: Mayonnaise has a rich, creamy flavour with a subtle tang, making it a more neutral option that complements the other ingredients without overpowering them.
- Texture: It provides a smooth, velvety texture to the filling, making the deviled eggs rich and luxurious.
- Use: Mayonnaise is a classic choice for deviled eggs, ideal if you want a more traditional, understated flavour.
Miracle Whip:
- Flavour: Miracle Whip is sweeter and tangier than mayonnaise, with a more pronounced flavour due to added ingredients like vinegar and sugar.
- Texture: It also has a creamy texture but can be slightly lighter and fluffier than mayonnaise.
- Use: Miracle Whip is a good choice if you prefer a bolder, more distinctive flavour in your deviled eggs, with a bit of sweetness and extra tang.
Choosing Between Them:
- Preference: It ultimately comes down to personal preference. If you like your deviled eggs with a classic, creamy taste, go with mayonnaise. If you want a bit more zip and sweetness, Miracle Whip is the way to go.
- Combination: Some people even mix the two to balance the flavours and get the best of both worlds.
Personally, I prefer Miracle Whip in my deviled eggs; however, where I live I am unable to purchase it. Mayonnaise is still a great option, and it really does come down to preference.
Ingredients
Hard-Boiled Eggs: hard-boiled eggs are the base of the dish. The yolks are mixed with other ingredients to create the creamy filling, which is then piped back into the egg whites.
Lemon Juice: lemon juice adds a bright, tangy flavour that balances the richness of the yolk mixture and brings a refreshing acidity.
Dijon Mustard: Dijon mustard adds a sharp, slightly spicy flavour that enhances the tanginess and depth of the filling.
Salt: salt amplifies all the flavours and ensures the filling is well-seasoned.
Black Pepper: black pepper adds a hint of spice and warmth, complementing the creamy texture of the filling.
Garlic Powder: mayonnaise is the main ingredient in the yolk mixture, giving it a rich, creamy texture and a smooth consistency.
Mayonnaise: mayonnaise is the main ingredient in the yolk mixture, giving it a rich, creamy texture and a smooth consistency.
Paprika: paprika is typically sprinkled on top for a pop of colour and a subtle smoky flavour that adds a nice finishing touch.
Dill or Chives: fresh dill or chives are used as a garnish, adding a burst of herbal flavour and a fresh, vibrant element that balances the richness of the filling.
Tips
- After boiling, immediately transfer the eggs to an ice bath or run them under cold water. This stops the cooking process and helps the eggs peel more easily.
- Gently tap the eggs on a hard surface to crack the shell, then roll them to loosen the shell. Peel under running water to remove any small bits of shell.
- Use a sharp knife to slice the eggs in half lengthwise. Wipe the knife with a damp cloth between cuts to keep the edges clean.
- Use a fork or a potato masher to mash the egg yolks until smooth. This ensures a creamy, lump-free filling.
- For a neat and professional look, transfer the yolk mixture to a piping bag with a star or round tip to fill the egg whites. This then creates a decorative and uniform appearance.
- Don’t forget to sprinkle the tops with paprika, and consider adding fresh herbs like dill or chives for extra flavour and visual appeal.
- Let the deviled eggs chill in the refrigerator for at least 30 minutes to an hour before serving to allow the flavours to meld.
Deviled Eggs
Ingredients
- 1 dozen eggs boiled for 11 minutes
- Juice from half of a lemon
- 1 tbsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. garlic powder
- 1/4 c. mayonnaise or miracle whip or until desired consistency
- Paprika for garnishing
- Fresh dill or minced chives for garnishing
Instructions
- In a large pot place your dozen eggs and fill with cold water until they are submerged by about an inch. On medium-high heat, bring to a boil the dozen eggs and boil for 11 minutes. Once boiled, place the eggs into an ice bath and then peel the shells off of the eggs
- When the egg shells are peeled off of all of the eggs, slice all of your eggs in half length-wise. Scoop out the egg yolks, without ripping the egg whites, with a spoon and place the yolks into a medium sized bowl.
- In the bowl with the egg yolks, mash the egg yolks up with either a fork or potato masher. Add the juice from the lemon, Dijon mustard, salt, black pepper, garlic powder, and either mayonnaise or miracle whip. Mix together with a spatula.
- When the egg yolks are now a creamy egg filling, scoop small portions into the holes that the egg yolks came out of in the egg whites. (Or use a piping bag.) Place the now filled egg whites onto a nice serving tray. Garnish with either paprika, dill or minced chives. Or all three.
- Cover and keep in the refrigerator for at least 30 minutes to an hour or until needed.
Notes
In this blog post, you learned how to make the best deviled eggs.