This classic deviled eggs recipe is a standard appetizer for all holidays, many picnics, and other fun get-togethers. An easy and inexpensive popular finger food everyone loves.
It seems like deviled eggs have been around for a long time. We serve them during the holidays, parties, and picnics. I really don't know anyone who doesn't enjoy this popular finger food. It's a great way to use leftover boiled eggs such as dyed Easter eggs. Also, the cost of eggs, in general, makes this a nice inexpensive appetizer to bring to the party.
Why are they called Deviled Eggs?
Apparently, the name has to do with the spicy flavor of the stuffing. Similar to deviled ham. However, devil's food cake (typically dark chocolate) is just a sly twist opposite the white color of angel food cake.
The Problem with Making Deviled Eggs
I'm sure that I'm not alone when I say making deviled eggs can be hard. Why? Well, ideally you'd want to make several considering each 1/2 egg is a serving. In this recipe, I have used a dozen eggs. That will give you 24 servings. However, when you are feeding a group of people those 24 pop in your mouth eggs get eaten pretty fast. So, a dozen seems like a minimum amount for me to make. However, the issue is in peeling the boiled eggs. As you probably know sometimes boiled eggs are hard to peel. And if they rip or tear, you just can't use them in your appetizer.
- Use older eggs. If you buy the eggs at the store and cook them the same day you may definitely have an issue peeling them. After years of cooking, I believe this is the number one reason why boiled eggs are hard to peel.
- I have always used the Julia Childs method for boiling eggs. I place my eggs in a pot and cover them with cold water. Once the water comes to a rolling boil, I cover the pot and turn off the heat. The eggs continue to cook for 18-20 minutes. Then the hot water is poured off and the eggs are rinsed with cold water. There are many, many other methods out there but this is the one I always go back to.
- When peeling the eggs, crack the top and bottom of the egg on a counter. Then roll the egg on its side back and forth a few times. Starting at the bottom peel the eggshell off trying to get under the membrane making it easier to separate the entire shell. Some say you should peel them under running water. That advice does seem to help a little but it's not a game-changer.
Deviled eggs are a classic and everyone I know loves them. They do take some effort to make but if that's your one contribution to the party it's not so bad. And, this is a recipe that you can make in the morning or even a day ahead of time, making this favorite treat a lot more convenient to make.
Classic Devil Eggs
- 1 dozen eggs
- 1/2 cup mayo
- 1 teaspoon of horseradish
- 1/2 teaspoon of Dijon mustard
- a pinch of salt and pepper
- paprika for garnish
- Boil your eggs in a large pot of cold water.
- Once the water comes to a rolling boil, turn off the heat and cover the pot for 20 minutes.
- Remove the pot from the stove, drain the water and rinse the eggs under cold water until cool.
- Peel the eggs and slice them in half lengthwise.
- Remove the yolk to a mixing bowl.
- Use a fork to slightly mash the yolks.
- Add the mayo, horseradish, mustard, salt and pepper to the yolks.
- Fill the eggs with the yolk mixture using a small spoon.
- Arrange on a plate and sprinkle paprika over top.
- Serve or refrigerate.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.