Deviled Egg Day: How to Make Basic Deviled Eggs

Deviled_EggsNovember 2nd is the day we set aside to honor the deviled egg — that delightful finger food we see during holiday parties and potlucks. According to history.com they’ve been gracing tables as far back as the first century and recipes for them have been appearing in cookbooks since the 13th century with a version claimed by just about every culture. People continue to try to reinvent the deviled egg, but if you’ve never made deviled eggs, you might want to start with a standard American recipe. Here is how to make basic deviled eggs.

Ingredients:

  • 6 eggs
  • ¼ cup Mayonnaise
  • 1/2 teaspoon Mustard
  • 1/8 teaspoon Salt
  • 1/4 teaspoon pepper
  • (Paprika for serving)

Deviled_EggsDirections:

Place your eggs in a sauce pan. Fill it with water until the eggs are just covered. Over high heat, bring the water to rolling boil. Turn off the heat and cover the pan. Let it sit for about nine minutes. Remove the eggs from the pan using a slotted spoon. Gently crack each egg and place them in a bowl of ice water. Let them sit until they’ve cooled completely — at least a half-hour. If you follow these directions, your yolks will be perfectly yellow (no green!) and the shells should peel off nicely without leaving any craters in the whites.

Deviled_EggsCut the eggs in half, lengthwise. Remove the yolks by popping them out of the white the way you would pop a piece of gum out of a blister pack. Place the yolks in a bowl. Add the remaining ingredients and mash together and stir (vigorously) until it’s smooth. Refrigerate for 20 minutes. Taste the yolks.  If it needs salt, add a pinch and mix well. If it’s too salty, you can adjust the flavor by adding a ¼ teaspoon of granulated sugar.

Deviled_EggsPlace the yolk mixture in a plastic bag. Squeeze out all the air, seal and snip the end with kitchen shears. You will use this to neatly put the yolks back into the egg. With your strong hand, squeeze the top and use your weak hand to guide the bag. Squeeze about 1 TB of yolk mixture into each egg half with a swirl motion. Sprinkle paprika on top. Refrigerate until you are ready to serve the eggs, but they should be consumed within 24 hours.

If you’re looking for an easy make-ahead appetizer for your holiday party or you need to bring something to serve for Thanksgiving, this is a no-fail recipe — it’s hard to mess up for even the worst cooks! Happy Deviled Egg Day!

Deviled_Eggs


Shop Christmas Gift Ideas at LTD Commodities

Explore our incredible selection of unique Christmas gifts for the entire family all in one place. Shop Christmas gifts for kids, gifts under $10, fun stocking stuffers and more!

LTD Gift Center - Christmas Gift Ideas

Christmas Infographic – Santa’s Workshop Facts

Explore our fun infographic for holiday facts you can share with your kids about Santa’s Workshop. Learn how Santa, the Elves and the Reindeer get ready for Christmas Eve!

Christmas Infographic - Fun Facts About Santa's Workshop

Holiday Infographic – Fun Facts About Christmas Traditions

If you’re interested in fun Christmas facts about a few of your favorite holiday traditions, dive into this infographic to learn about Christmas trees, lights, ornaments and more!

Christmas Infographic - Fun Christmas Facts

21 Responses

  1. Patricia Johnson says:

    I have always used this basic recipe.
    You can also add 1/2 teas. of vinegar, to give it a little bite to it.

    • Betty Miller says:

      my family much prefers vinegar in place of mustard!! In fact, they all test them to be sure we have the exact amount of vinegar.

  2. SHERRY LARROW says:

    I have used this basic recipe for years. However, I add diced olives and alittle of the olive juice to the yolk mixture. My family requests them every holiday!

  3. thelma layug says:

    I was in the mood to make and eat deviled eggs. I use your recipe and its yummy. I just wish I had added some sweet relish for that extra something.

  4. Holly says:

    Same basic recipe I’ve been using for years. But, I like things a little spicy and sometimes sprinkle on a little cayenne pepper or red pepper blend along with the paprika. It just gives it a little zip.

  5. Lydia says:

    I like to add some dill pickle relish to this recipe, and definitely add a lil cayenne to the paprika… I always have to make at least 3 dozen (18 eggs) because my husband eats the first dozen by himself!! 🙂

  6. Liz Smith says:

    I’ve used this recipe, add imitation bacon bits

  7. Gloria says:

    I’ve grown up with this recipe but my Mom added bacon bits.

  8. Cathy says:

    I use a teaspoon of prepared horseradish. And white vingar. But the big question is helmans or mircle whip?

  9. Gail maison says:

    I’ve never used mustard, but rather I use horseradish foe some zing. Top each half with a jalapeño slice or a green olive…pinch of paprika..then ya got somethin’ !

  10. liz says:

    what kind of mustard? Dijon, yellow, spicy?

  11. kara says:

    And of course, onion. We gotta have onion

  12. Gloria Birt says:

    I’m 76 years old. My mom always made her deviled eggs with vinegar , salt and pepper. Older is better.

  1. March 23, 2015

    […] we’ll be eating ham, potatoes and plenty of hard boiled eggs (which we will certainly make into deviled eggs!), but we’re looking for treats for the kids that we can make with them and share on Easter […]

  2. June 17, 2015

    […] Commodities has recipes, ideas and products to celebrate any holiday and any season. From deviled eggs to accompany your grilled goodies to outdoor decor to make your barbecue memorable, shop LTD for […]

  3. July 26, 2015

    […] Basic Deviled Eggs #recipe #deviledeggsday #deviledeggs […]

  4. September 30, 2015

    […] Trail Mix 2. Egg Muffins 3. Deviled Eggs 4. Pumpkin Chocolate Chip […]

Leave a Reply

Your email address will not be published. Required fields are marked *