Deviled Eggs has got to be one of the most addictive appetizers of all time. If you’ve never eaten them before, they’re simply hard-boiled eggs cut in half and the yolks mixed with mayonnaise, Dijon, and vinegar; then piped or spooned back into the egg half.
They look fancy but are actually very easy to make.
I love this classic deviled egg recipe, but I also thought it might be fun to share a few different variations of this delicious snack just in case your Easter celebration leaves you with a pile of hard-boiled eggs to use up .
Related: Looking for more appetizers? Check out 30 easy finger food ideas
Classic Deviled Egg Ingredients:
- Hard boiled eggs
- mayo
- Dijon mustard
- Vinegar
- paprika
- salt and pepper
How long to cook eggs:
To make hard-boiled eggs, simply place eggs in the saucepan and cover with enough water to submerge all of the eggs. Bring this to a boil. Then turn off the heat and cover the pot for 12 minutes. Then pour off the water.
Once the eggs are cool enough to handle, peel off the shells.
You can also hard boil eggs in the oven.
directions:
Halve the hard-boiled eggs lengthways. Remove the yolks and reserve in a medium-sized mixing bowl.
In the mixing bowl, add the mayo, Dijon, and vinegar. Mix well to combine. I sometimes use an immersion blender or small food processor to puree until smooth. Taste and add some salt and pepper as needed.
Pipe the yolk mixture back into the egg white halves. You can also just spoon it in half, but I like the look of the piping. Scatter paprika on top.
Variations:
Swap the Dijon for yellow mustard and add a little turmeric and ginger for a tangy and flavorful twist with deviled eggs.
Add feta cheese and dill for a Greek-inspired deviled egg option.
Whatever version you make, make sure you DO NOT serve it side by side with these devilish egg jello shots. (!!!!!!) That might lead to some very mixed reviews. Enjoy! xo. Emma
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how to make classic devil eggs plus a few variations
instructions
-
To make hard-boiled eggs, simply place eggs in the saucepan and cover with enough water to submerge all of the eggs.
-
Bring this to a boil.
-
Then turn off the heat and cover the pot for 12 minutes.
-
Then pour off the water.
-
Once the eggs are cool enough to handle, peel off the shells.
-
Halve the hard-boiled eggs lengthways. Remove the yolks and reserve in a medium-sized mixing bowl.
-
In the mixing bowl, add the mayo and other ingredients you are using (depending on the variation). Mix well to combine.
-
Taste and add some salt and pepper as needed.
-
Pipe the yolk mixture back into the egg white halves.
-
Scatter paprika on top, if using.
Remarks
- I sometimes use an immersion blender or small food processor to puree the yolk mixture until smooth.
- You can also just scoop the yolk mixture in half, but I like the look of the piping.
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