I love deviled eggs. Any finger food that can be consumed within its own vessel is a hit with me. We often eat deviled eggs in the spring around Easter - hey, we have to do SOMETHING with the leftover dyed Easter eggs! However, deviled eggs are a party mainstay in my life throughout the year. They are super easy to make and it is hard to find anyone who won't love this classic deviled eggs recipe.
A Little White Lie
I have a funny story. Shortly after moving to Texas and starting a new job, I found myself in a predicament. A new friend from work invited my husband and me to attend a barbecue at his home. In true Southern girl form, I asked him if there was anything I could bring. He paused and answered, "Do you happen to know how to make deviled eggs? I love them but my wife doesn't make them."
Now, I was just beginning my culinary adventure and did not yet know how to make many things in the kitchen. However, desperate to make a new friend, I smiled and lied, "Of course! What Southern Girl doesn't have a deviled egg recipe up her sleeve?"
Panic set in as my friend said, "Great! See you on Saturday!"
I sat at my desk and started Googling. A million recipes popped up. Many of the eggs were adorned with fancy toppings and were piped out of pastry bags with fancy designs. Sad-looking eggs with brownish rings and stiff-looking filling covered the page. I ultimately did not find the recipe I wanted to bring to the barbecue.
After I spent some time experimenting with classic deviled egg flavors in my kitchen, my recipe was ready for its premiere. Now, just so you know, my recipe does NOT call for relish of any kind. Some people are die-hard fans of relish in deviled eggs. I am not. However, you could add a few teaspoons of relish to this recipe and it would be just fine.
A Deviled Egg Disaster
On the day of the barbecue, I made the most beautiful deviled eggs. They were perfect and delicious. As I carried the covered Tupperware container to our car, I slipped on my front step and the container of eggs went flying. I burst into tears when I opened the container. I discovered the deviled eggs had become one large lump of egg whites and filling on one side of the Tupperware. Devastation. My husband and I performed triage on the eggs and when we arrived at the barbecue, I regaled my friends with my harrowing tale.
My friend from work who requested the eggs said, "No big deal if they taste good!" He proceeded to pluck an egg from the disheveled mess and popped it in his mouth. Then, his face lit up. He smiled and exclaimed, "These are awesome!" From that day forward, every time he had a barbecue, my friend asked me to bring my deviled eggs.
Please note, this post contains affiliate links which means I will receive a small commission on the sale of these items at no cost to you.
All of my posts contain my recommendations for essential tools. I have researched these tools. Many of them are already in my kitchen. The ones that are not come highly rated. I do the research so you don’t have to and I only recommend high-quality tools.
If you are just starting to furnish your kitchen with tools or if you are looking to expand your kitchen toolkit, be sure to reference Expert Guide: Equip Your Kitchen for Less Than $200. This guide contains links to all of the equipment items I recommend for a basic kitchen set up.
My essential tools when making deviled eggs include the following:
- Cuisinart MultiClad Pro Stainless Steel 1-½-Quart Saucepan with Cover
- Pyrex Glass Mixing Bowl Set
- Mercer Culinary Millennia Chef's Knife, 8 Inch
- Heavy Duty 100 Disposable Piping Bags with 6 Piping Tips
Sinfully Easy Deviled Eggs
- 6 large eggs
- 2 tbsp. mayonnaise
- 2 tsp. yellow mustard
- 2 tsp. white vinegar
- 2-3 dashes hot sauce optional
- salt and pepper to taste
- paprika optional
- 1 large bowl filled with ice water (lots of ice!)
- 1 gallon-sized disposable zipper bag optional
- Place the eggs in the bottom of a saucepan. Fill saucepan with water until 1 inch above the tops of the eggs.
- Place pan on stove and bring water to a boil on high heat. Boil eggs for 10 minutes.
- When eggs are done boiling, use a slotted spoon to remove each egg and place them into the large bowl of ice water. Allow to cool for 5 minutes.
- Remove the shells from the eggs by removing them from the ice bath, rolling them gently on a hard, flat surface, and then peeling them gently under running water.
- Slice each egg in half. Place the yolks in a bowl and place the egg white halves on a platter. *Chef's note: Wipe your knife between slices to make slicing easier and to make the eggs look cleaner.
- Combine the egg yolks with mayonnaise, mustard, white vinegar, hot sauce, salt, and pepper in bowl. Mash the ingredients together until they become creamy.
- Spoon yolk mixture into a gallon-sized disposable zipper bag. Snip one bottom corner of the zipper bag with scissors. *Chef note: If you want to be REALLY fancy, you could use a pastry bag with a star-shaped tip. If you prefer to keep it simple, just spoon the mixture into the egg white shells.
- Carefully pipe or spoon the yolk mixture into the egg white shells. Garnish with a dash of paprika.