Deviled Eggs! Is any Holiday meal or potluck dinner complete without this amazing appetizer? I’m not ashamed to say that I’ve been known to feast on a dozen deviled eggs with dinner. Deviled eggs are easy to make and are always a hit at large gatherings.
What makes deviled eggs so devilish? According to the Oxford Companion to Food, the term “devil” refers to the practice of mixing food with zesty seasonings like red pepper, mustard, or hot sauce, resulting in a boldly flavored dish. Despite its name, the term “deviled” in this context has no sinister meaning.
Since there are negative associations to the term “devil,” some individuals and groups prefer to call the dish “stuffed eggs.” “salad eggs,” or “dressed eggs.”
No matter what you call them, this hard-boiled egg dish is pretty dang delicious. Surprisingly, deviled eggs originated in ancient Rome. Boiled eggs were seasoned with spicy sauces and served as a fancy meal starter – an appetizer – for guests. It was a common practice among wealthy Romans to serve eggs to guests, so much so that they had a saying for it, “ab ova usque ad mala,” meaning “from eggs to apples,” signifying the beginning to the end of a meal.
Ingredients
The first step to preparing this, or any recipe, is to read and understand the recipe, collect all the equipment you’ll need and to gather all the ingredients required to make Deviled Eggs. In culinary terms, this is called “Mise en Place,” which means “Everything in its Place.” Preparing ingredients and setting up any needed equipment in advance not only speeds up cooking but also ensures all necessary components are ready for the dish.
Simple Ingredients
- Eggs – large or extra large eggs work best.
- Mayonnaise
- Dejon Mustard
- Sweet Pickle Relish
- Cayenne Pepper – feel free to adjust the amount to your taste.
- Salt
- Pepper
- Paprika
- Green onion
How to Make Deviled Eggs
- Boil the eggs. My preferred way is to bring a pot of water to a boil, then use a slotted spoon to place the uncooked eggs into the boiling water. Cook for 12 minutes, then place the cooked eggs into ice water for at least 10 minutes. The shock of the ice water makes it easier to peel the eggs.
- Halve the peeled eggs lengthwise, then carefully remove the yolk. Place the removed yolks into a mixing bowl.
- Using a fork, mash the yolks into a fine crumble.
- Add the mayonnaise, Dejon mustard, sweet pickle relish, and cayenne pepper. Stir to combine, then add salt and pepper to taste.
- The easiest way to fill the egg whites is to pipe the filling using a piping bag, or cut the corner off of a zip loc bag.
- Sprinkle with paprika, and garnish with sliced green onion.
How to Customize Your Deviled Eggs
There may be as many variations of deviled eggs as there are cooks who make them! Here are some tasty suggestions:
- Instead of Dijon mustard…use yellow mustard, horseradish, wasabi, or hot German mustard.
- Instead of mayonnaise…try Miracle Whip, Greek yogurt, sour cream, or Thousand Island dressing.
- Instead of cayenne…substitute Sriracha, or Franks Red Hot Sauce.
- Instead of green onion…add some minced shallot, chopped chives, or scallions.
- Instead of paprika…experiment with smoked paprika, curry powder, or Old Bay.
- For a touch of acidity…Worcestershire sauce, or vinegar.
- Sprinkle on top…crumbled bacon, chopped or sliced olives, or minced bell pepper.
Storage
You can store deviled eggs in an airtight container for up to 3 days in the refrigerator. I do not recommend freezing.
PrintDeviled Eggs
Is a party a party without Deviled Eggs? This easy-to-make recipe is sure to impress your family and friends.
- Prep Time: 20 minutes
- Ice Bath: 10 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 12 single egg halves 1x
- Category: Side
- Method: Stovetop
- Cuisine: American
Ingredients
- 6 large or extra-large eggs
- 2 tablespoons mayonnaise
- 1/2 teaspoon Dejon mustard
- 2 teaspoons sweet pickle relish (or, to taste)
- 1/4 teaspoon cayenne pepper (or, to taste)
- salt and pepper (to taste)
- paprika
- 2 green onions, sliced
Equipment:
- medium saucepan
- sharp knife
- large zip-loc bag
- serving tray
Instructions
- Fill a medium saucepan with 3 inches of water, add 1 tablespoon salt, turn the heat to high and bring to a boil.
- Using a slotted spoon, add the eggs to the water. Immediately lower heat to medium-high. Cook for 12 minutes.
- Remove from heat. Carefully drain hot water into the sink. Place the eggs into ice water for 10 minutes, then peel the eggs under cool running water.
- Halve the eggs lengthwise. Carefully remove the yolks and place them into a mixing bowl.
- Using a fork, mash the yolks into fine crumble. Add the mayonnaise, Dejon mustard, sweet pickle relish, and cayenne pepper, and stir to combine. Add salt and pepper to taste.
- Place the filling into a zip-loc bag, and cut 1/4 off a lower corner. Use the bag to pipe approximately 1 1/2 teaspoons of filling into each egg white.
- Sprinkle with paprika and garnish with sliced green onion.
- Serve immediately.
