Simple Deviled Eggs
Simple Deviled Eggs
I am a minimalist when it comes to deviled eggs. Additionally, while I do appreciate all the deviled egg recipes that involve dyeing the eggs and adding all types of toppings and seasonings, just prefer a simple, classic deviled egg for my Easter spread. These simple deviled eggs are made with all the usual suspects. Mustard, mayo, dill, relish, salt and pepper and a few other things like hot sauce and Worcestershire sauce. A little kick of horseradish if you prefer as well. What I think makes my recipe unique, is the method which I prepare my eggs. The full recipe and steps are linked below in a printable format for your convenience. Beyond the recipe are some visuals and more information for those who may need a little more guidance.
The beauty of this recipe and method is that I offer two options to make this ahead of time. This saves time on the day you are going to serve. In addition, you can also double this recipe to feed a bigger crowd.
Full, Printable Recipe
- 8 Eggs
- 2 Tablespoons Of Mayo
- 1/2 tablespoon of mustard
- 1/2 teaspoon of horseradish
- 2 shakes of Worcestershire sauce
- 2 shakes of hot sauce
- 1 teaspoon of dill relish (or sweet relish if you prefer)
- 1/2 teaspoon of dried dill
- 1/4 teaspoon of dry mustard
- 1/4 teaspoon black pepper
- pinch of salt
- 1/4 teaspoon each of garlic and onion powder
- 1/4 teaspoon each of chili powder and paprika
- 1/4 teaspoon of celery seed
- dried parsley and paprika for garnish
- *measurements are approximate to my preference. It is my suggestion to start with the liquid ingredients and a little at a time while mashing so you can monitor the consistency you prefer. In this recipe you can add more as needed until it is at your desired texture. The same is true for the seasonings., add, taste and add more.
- I hardboil my eggs in. my instant pot. I feel they come out perfect this method. I add the rack to my instant pot, add the eggs, 2 cups of cold water. I set the manual setting for 5 minutes, then 5 minutes natural release then I remove the eggs carefully add them to a bowl with ice cold water and let them sit for 15 minutes before peeling. *feel free to use other methods to hard boil your eggs.
- Peel your eggs so that the eggs remain intact. I cut my eggs across the center when they are vertical. For clarification hold the egg upright, then cut across where the "equator" would be. This is so you have a taller, more pristine egg. I add the yolks to a bowl and then I slice a very small sliver off the bottom of the egg white so that they can stand upright easily on the egg plate and they do not slide around. (pictures in post) It is ok if there is a small hole in the bottom of the egg, but if possible, prevent that. I feed the slices to the dogs.
- Add your egg whites carefully to a bowl and rinse with cold water, remove all the yolk residue so you have a pristine white egg. Turn the egg whites upside down on some paper towels to dry while you make the filling. I pat the outside dry carefully and then add the whites to my plate.
- In a bowl I add all the ingredients a little at a time as specified in the ingredients list, taste and monitor the texture and add more if needed. I use my mini food processor to whip the yolks, you can do this my hand with a masher or with a hand mixer.
- To fill the eggs I use a gallon ziploc bag and a pint glass. Point a corner of the bag into the pint glass and fold the rest of the bag over the sides of the glass to make it easier to fill (photo of this in blog post). Fill the bag with the yolk. You can refridgerate this now for about an hour to make it easier to squeeze or do it right away carefully. When ready to fill the egg whites, cut a small corner off the ziploc bag and fill your whites. I top each egg with a pinch of paprika and some dried parsley.
- You can wait to fill the eggs until right before you are ready to serve. Or you can fill the eggs, loosely cover them with palstic wrap and refrigerate carefully overnight.
Eggy Ice Bath
Plunging the eggs into an ice bath after the cook is a great way to make your eggs easier to peel. I love for my Easter deviled eggs to look pristine and this step helps them to properly cool.
Cut The Eggs At The Equator
I slice my eggs in the center when they are standing up vertically rather then on their side, if that makes sense. This gives the eggs a deeper pocket for the yolks and makes them look even more special when standing on a plate.
Season As You Go
Since this is a fully cooked recipe when you are assembling, add your ingredients to the yolks a little at a time. Blend and mix and taste and check the texture and flavor as you go. I provide measurements in the printable recipe, but every time I make deviled eggs the texture is different. It is best to not add too many of the “wet” ingredients at once, instead, add and blend as you go, you can always add more. You want to make sure the texture is smooth, but not too thin so the yolks set up nicely in the egg white.
Just The Tip
I use a ziploc bag to fill these eggs because it is easy cleanup. If you want to get fancy you can also use a pastry bag with a fancy tip. I sometimes use this cake decorator from pampered chef. A ziploc bag works just fine and creates a smooth fill for the egg.
Make Ahead and Save Time
You can make these eggs ahead of time and store them already filled, as pictured or you can fill your ziploc bag and refrigerate overnight as well as your yolks and fill right before your party is set to begin.
More Easter Deliciousness
For yet another elegant, special and delicious make ahead Easter recipe. Check out my recipe for my Make Ahead Whipped Cream for waffles, pancakes and French toast.