There’s nothing better than classic deviled eggs as an appetizer or a party food, and they can be super easy to make. I only like to eat eggs a few ways, and when there is a plate of deviled eggs I have a hard time staying away from them.
Maybe it’s because the yolk is my favorite part and that’s the majority of the flavor in deviled eggs. Maybe it’s because they are so similar to egg salad which is another of my favorite ways to eat eggs.
Whatever it is, they are gone so quickly. Every now and then, Justin and I will make a few just to have as a snack. Yes, we have odd snacks sometimes, but they are so good!
We start by hard boiling the eggs using my method for easy hard-boiled eggs. You can check out that post for more details but basically, fill a pot with water and the eggs. Put it over high heat until it starts to boil, then remove from the heat and cover for 13 minutes. After that time, put the eggs in a bowl full of ice water before peeling.
After the eggs have been peeled, carefully cut them lengthwise. I find using a regular serrated steak knife seems to work the best for this. You can slightly saw through the whites of the eggs to keep the cuts neat and clean.
Open up all your eggs and pop the yolks out. Most of the time, you can just flip them upside down and the yolk pulls away with the slightest pressure. Otherwise, grab a spoon and carefully scoop it out. You want to make sure to keep the whites intact so they look nice. You don’t have to get every single bit out, just most of it.
Put all the yolks in a bowl and use a fork to crumble them up.
Add the mayonnaise, mustard, salt, and pepper. I typically do this just based on sight, and it’s almost the same ratio as when I make egg salad.
Mix everything together until it’s really creamy. You want to try to get rid of any clumps of egg yolk in the mixture.
This is the super easy part of the recipe. To fill the egg whites I use a small ziptop bag and scoop all the filling into it. Then seal it up and cut a corner off to use similar to a frosting bag.
Finally, garnish the eggs with paprika if you want to add a tiny bit of flavor and make them look a little fancier.
- 6 eggs
- 1/4 cup mayonnaise
- 1 tbsp mustard
- salt & pepper
Hard boil eggs
Peel and slice eggs lengthwise
Scoop out the yolk
Crumble yolks in a medium bowl and combine with mayonnaise, mustard, salt, and pepper
Use a ziptop bag or pastry bag to pipe yolk into egg whites
Garnish with paprika if desired