Introduction: Deviled Eggs

Deviled Eggs are a delicious and easy addition to nearly any meal. The basic concept of the egg turned evil that is oh so good is removing the yolk of a boiled egg, mixing it up with all kinds of tasty goodies, and then stuffing it back into the white part to make an addictive appetizer. The recipe can be varied greatly depending on your tastes with excellent results. Here's my favorite version, with notes about useful substitutions.

An even dozen eggs is a good amount to bring to a potluck to share. If you have any doubts, make more. I've seen people send down tons of Deviled Eggs and still make it through a full meal afterward.

Step 1: Boil Eggs

Boil the eggs using your preferred method.

(Place the eggs in a large pot; cover with water, and bring to a boil. Boil vigorously for 5 minutes then turn off the heat. Pour eggs into a strainer and run cold water on them, or wait, until you can handle them.)

Peel the eggs and rinse off any shell bits. Halve each egg and place the halves on a large plate. Scoop the yolks out into a bowl.

Step 2: Mix Filling

Using a pastry blender, or two knives if you don't have a pastry blender, cut up the yolks into small bits. Doing this before you add any ingredients makes it easier to mix them later.

Ingredients:

  • about 3 tablespoons of mayonnaise. If you have no mayonnaise, increasing the proportions of the rest of the ingredients will adequately substitute but mayo is a good base and makes the filling creamy.
  • about 3 tablespoons of mustard. I used 2 kinds, a sweet/hot version and a classic Dijon. You can leave out the mustard (unless you've left out the mayo) but the eggs will be less devilly.
  • 4-5 tablespoons of vinegar. Apple cider or balsamic are my preferences; I used cider here. Lemon juice is a good substitute, and once I used grapefruit juice. it wasn't bad!
  • one tablespoon of Worcestershire sauce. Or soy sauce, in a pinch.
  • salt to taste (not shown)
  • paprika to sprinkle over the tops after filling

Stir up the filling! Taste it and adjust the proportions of the ingredients to your liking. I nearly always end up adding more vinegar because I like 'em sour.

Step 3: Fill the Egg White Halves

Using a spoon and a finger, scoop up some filling and scrape it into each of the yolk halves. You will have added enough ingredients to approximately double the mass of the egg yolks. I try to scoop a little less than twice the yolk bulk into each egg white cup, and then I go back and add a little to any that are low. An alternate method is to fill them up as high as you want, and discard any leftover whites.

Now, over the sink or a work surface, prep your paprika container so the level of the powder is close to the holes in the top. You'll tap once or twice over each egg half, and you want each tap to produce close to the same amount of paprika powder. Starting with the paprika close to the container holes helps a lot to prevent unexpectedly large doses.

Step 4: Serve Your Beautiful Eggs!

Tasty AND decorative! What could be better?

Comments

author
EvaO (author)2015-04-04

Rachel, I like your idea of using the pastry blender, but as to adding grapefruit juice - please be careful. Many people are on medications that warn not to consume grapefruit because it will react badly with the medicine's ingredients.

author
JIM5349 (author)2015-02-02

Found this the other day and decided that I should try it. Wow! Love it. First time I made these. Had way to much to put back into the whites so I boiled a medium potato, added a dill pickle and now have enough potato salad for two. Thanks

author
Eucherplayer (author)2010-02-11

I didn't see this listed here, but look at the eggs before you cut them in half, sometimes the yoke is close to one side.  Cut the egg so that the thin spot is on the bottom of one half, it reduces "blow outs".  I still haven't heard of a reliable way to make the eggs "peelable" when taken out of the pan.  Methods I have heard include, use 3 week old eggs (or older), soak them in cold water for an hour after boiling, boil them with salt (lots), use vinegar in the water... none of these methods have worked reliably for me (we raise chickens, thus, I know eggs pretty well). 

Any ideas?  Great Instructible!

author

an easy method to release the eggs from their shells : after boiling the eggs, I drain most of the water from the pot,then immediately sumerge the eggs in another bowl filled with ice water. As soon as the eggs are cool enough to handle, a couple of minutes, you can begin peeling them. The ice water causes the eggs to shrink away from their shell. Hope this helps, if you ever get it.

author
Totysheep (author)Eucherplayer2012-08-15

Have you tried using the pressure cooker? It pushes the air(from the airchamber) between the membranes of the egg, so it separates easy when done!

author
Eucherplayer (author)Totysheep2012-08-18

Actually, no I haven't - but I will give it a try! I don't remember EVER having this problem when I was a kid... THANKS!!

author

I also raise chickens and make lots of egg dishes.  I recently heard a fantastic "trick" for boiling fresh eggs.  Leave your eggs out of the refrigerator overnight (use room temp eggs), bring your water to a boil first, then add eggs.  Boil them 10-12 minutes, depending on how hard boiled you like yours and how big the eggs are.  Plunge them into ice water immediately.  Peel as soon as they are cool enough for you to handle.  I have even used this method to boil eggs that were laid the same day and it worked like a charm.  Occasionally I'll have one that refuses to peel, but very seldom.

author
mackbuck (author)Texasgreenie2011-04-20

great tip, definitely need to remember this.

author
jchamberlain (author)2011-04-27

I love deviled eggs. Maybe it's just me, but somewhere along the line I began cutting the eggs across the short way, (leaving a skinny top and fat bottom), and I also make a small slice on the top and bottom to make a flat resting surface. I picked this up from somewhere, I just don't remember where. Everybidy thinks I'm some sort if culinary wizzard.

author
marykae (author)2009-08-18

I am not a mayo fan and find there are others out there that don't care for mayo so I use sour cream.

author
Dr.Bill (author)marykae2009-12-29

Sour Cream sooooooo goooood!

author
markartdeb1 (author)2009-12-21

I just love deviled eggs.  Nice instructions.  I do have a suggestion that would make mixing the yoke and other ingredience better.  Put the yoke and the other ingredience in a gallon plastic ziplock bag, close (zip it) shut, mush it all together, then cut off one of the corners and squeeze the mixture into the half egg.  This way, you don't have to clean dishes, just throw away the bag.

author
nocount (author)2009-11-23

kalamistix has the right idea. what ive done is use a cookie decorator and put all the yoke mixture in it and filled the eggs using the decorator. one it gives the eggs the same look and quantiy of mix. two easier clean up and three  when you do 4 to 5 dozen eggs at a time  it SAVES TIME   lol.

author
Phoghat (author)2009-11-23

My family has been making deviled aggs for years and each family member has their own version. My mom was just mayo and mustard, my sister adds a chopped olive garnish. Me, I use a little horseradish and chopped olives to the egg mixtureand top with Hungarian hot paprika. Hot, hot, hot!

author
christhecomputerguy (author)2009-05-30

My brother makes some awesome deviled eggs. One of the ingredients is horseradish.

author

Aye, the horseradish makes the dish. Arghh

author
quinault (author)2009-02-26

time costing dish. I wish I have a maid to do it for me.

author
bowmaster (author)quinault2009-05-05

Assembly line. Have one person shell the eggs, one person cut them, and one person fill them. If you are like me and have no friends just shell ALL the eggs Then cut ALL the eggs then fill ALL the eggs. It's more efficient like that.

author
hackney1 (author)bowmaster2009-11-22

 You missed a step: eat ALL the eggs!  {;

author
masterchrisx3 (author)2009-08-22

THANK YOU THANK YOU THANK YOU i just made a plate of these with all but paprika and viniger but with soy sauce these are the best ones i ever had

author
ACSTP (author)2009-08-01

My Mommy told me that the "devil" in deviled eggs comes from Underwood Deviled Ham. This, the yolks, and a little mayo...all done but the stuffing of the stuffing.

author
kalamistix (author)2009-06-18

we make our eggs similar: we use a fork instead of a pastry masher because, well, we don't have one. and we get a ziploc bag and put the filling in it, cut a little of one of the corners off and squeeze it into the egg. you can use these tips and I hope it makes your eggs a little easier (especially with the squeeze bag!) happy deviling!

author
zombiessrsly (author)2009-05-11

Have you tried using dill pickle 'juice'? I've used it instead of the vinegar/Worcestershire sauce ingredients, and they came out great, particularly if you like them sour.

author
emersonjames (author)2009-02-27

I absolutely love deviled eggs they are delicious.when we were kids our family used to make them and put a tiny drop of raddish on top they were nice but hot. Great instructable!

author
Father Christmas (author)2009-02-26

i can say that deviled eggs are the best food ever... i average about 10 whole eggs jsut before a full thanksgiving meal lol

author
smtsr1956 (author)2009-01-25

we have them every holiday with mayo and crabmeat mixture

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aimeee (author)2008-11-28

Thanks for this instructable. I made it for the first time ever for Thanksgiving and everyone loved it.

author
Mickey72 (author)2008-11-28

I like to add relish and a few drops of hot sauce

author
Yerboogieman (author)2008-11-17

As i was making it, i found a minor flaw, and came up with a solution, if you are making a smaller/lesser amount, add the ingredients as you go, so you are not using too much and it comes out less creamy and weird.

author
Yerboogieman (author)2008-11-09

Finally, something to make besides apple pie and green bean casserole, Thanks!

author
GorillazMiko (author)2008-11-06

I have those same red bowls!!

author
stkelsiej (author)2008-11-06

when you're putting the "filling" into the eggs, it works really well to use a ziplock bag (or frosting pastry whatever bag) with a little bit of a bottom corner snipped off to fill the eggs. It's a lot quicker and less of a mess. Great job on the i-ble

author
axiesdad (author)2008-11-05

Good Instructable! These sound great and I love it that you aren't too fussy about the exact ingredients. There must be as many deviled egg recipes as there are cooks. I like to use Marie's Creamy Garlic Salad Dressing in place of about half the mayo, a little curry, and no mustard. No holiday dinner would be complete without them. If you want to cut down on the mess, try mixing the ingredients in a Zip-Loc type sandwich bag and then cut off one corner so you can use it like a pastry bag.

author
Numpad (author)2008-11-05

these look great! this is the first instructable i will be wanting to do!! by the way i registered just to comment on this one! lol

author
westfw (author)2008-11-05

Featured. As well-done as Fungus's, and providing an interesting contrast in recipes. FWIW, I usually use mayo and mustard only, with perhaps a 5:1 ration, and blend the filling in a food processor. Add some olives and make a special version for Halloween...

Halloween eggs.jpg
author
rachel (author)westfw2008-11-05

Spidered eggs! Super cool.

author
gmjhowe (author)2008-11-04

So, is there some contest between you and fungus then?

author
BeanGolem (author)2008-11-04

best potluck food ever. substituting olive oil for mayonnaise is interesting. Great!

author
Lithium Rain (author)2008-11-04

Yumalicious! 5 stars.

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Bio: I run Neal's CNC in Hayward, CA, an expert CNC cutting and fabrication service. Check out what we do at http://www.nealscnc.com ... More »
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