Deviled Eggs are an ever-popular appetizer and are perfect for your holiday get-together. I’ve been making these Deviled Eggs for as long as I can remember. They’re a snap to put together, and are best made in advance.
Ingredients for Deviled Eggs
A very basic deviled egg recipe combines the cooked egg yolks with mayonnaise, mustard, salt, and pepper. There are, however multiple variations on a theme in terms of the basic recipe. For example, what kind of mustard should you use – yellow, Dijon, dry, etc.? Do you add vinegar, and if so, what kind of vinegar. What about dill or sweet pickle relish? Anything else?
For my go-to recipe, I used the following ingredients for these delicious Deviled Eggs: Hard cooked eggs, celery, sweet relish, dry mustard, salt, freshly ground black pepper, and mayonnaise.
The Perfect Hard Boiled Egg
A key component to the perfect Deviled Egg is a perfect Hard Boiled Egg. You know what I mean! One that peels easily without any gouges to the white of the egg. Also, one whose yolk is perfectly crumbly.
The solution to the perfect hard boiled egg is steam – specifically steaming the eggs as opposed to boiling them in water. You can read all about making the Perfect Hard Boiled Egg here.
In a nutshell however, place the eggs straight from the refrigerator in a steamer basket set over boiling water. Cover the pan and let the eggs steam for 13 or 14 minutes. No need to plunge the cooked eggs in ice water or any other gizmo trick you may have read about. The eggs peel perfectly and the yolk is perfectly cooked!
You could also use one of the fancy electric egg cookers or microwave egg cookers. These utilize steam to cook the eggs.
Making the Deviled Eggs
I started by cooking and peeling the eggs as described above. They were perfect! Then, I cut the eggs in half lengthwise and placed the yolks in a small bowl. Next, I added the celery, sweet relish, dry mustard, salt, pepper, and mayonnaise.
I beat the yolk ingredients with my electric mixer until they were smooth and creamy. Once everything was combined, I transferred the yolk mixture to a piping bag fitted with a 1M star tip. I piped the yolk mixture into the egg whites using a swirling motion.
To finish the Deviled Eggs, I lightly sprinkled the tops with some paprika, and refrigerated them to allow the flavors to meld. I ended up with 12 absolutely delicious Deviled Eggs. Yum!
Deviled Eggs are an ever-popular appetizer and are perfect for your holiday get-together. I've been making these Deviled Eggs for as long as I can remember. They're a snap to put together, and are best made in advance.
- 6 large eggs
- 1 Tablespoon finely chopped celery
- 1 Tablespoon sweet relish
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- Dash freshly ground black pepper
- 1/3 cup mayonnaise
- Paprika for garnish (optional)
Steam eggs straight from refrigerator for 13 to 14 minutes. Peel under cold running water.
Dry eggs; cut in half lengthwise. Remove yolks and place in a small bowl. Add remaining ingredients, except paprika. Beat with an electric mixer until smooth and creamy.
Transfer yolk mixture to piping bag fitted with 1M star tip. Pipe into egg whites. (See Note 1)
Sprinkle with paprika. Refrigerate. Yield: 12 Deviled Eggs (See Note 2)
- If you don't have a piping bag and star tip, you can spoon the yolk mixture into the egg whites.
- This recipe is easily doubled.