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Classic Deviled Eggs from The Food Charlatan
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5 from 3 votes

Classic Deviled Eggs

Deviled Eggs are an absolute must for Easter! This recipe is the classic version, nothing but mayonnaise, mustard, spices, and perfectly cooked eggs. Okay and maybe a secret ingredient or two.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Appetizer
Cuisine: American
Servings: 18 deviled egg (halves)
Calories: 69kcal
Author: The Food Charlatan

Ingredients

  • 9 large eggs*
  • 6 tablespoons mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon dijon mustard
  • 1/8 teaspoon seasoned salt like Lawry's
  • dash cayenne pepper
  • black pepper to taste
  • regular or smoked paprika for sprinkling on top

Instructions

  • Begin by cooking your eggs. I highly recommend steaming:**
  • Add about 2 inches of water to a pot that has a steam basket. Cover (without the steamer) and bring to a boil over high heat.
  • Meanwhile, add 9 eggs to the steam basket.
  • When the water is at a rolling boil, remove the lid and place over the steam basket, and place the covered basket over the boiling water.
  • Set a timer for 12 minutes right away.
  • Meanwhile prepare an ice bath, or a large bowl with very cold tap water will work fine too.
  • When the timer goes off transfer the eggs to the cold water. I use a spoon to transfer them one a time but do it however you like.
  • Let cool in the water for about 20 minutes.
  • Peel the eggs and slice each one in half lengthwise.
  • Scoop the yolks into a bowl or food processor. Place the whites on a serving platter. Crumble the yolks with a fork or pulse a couple times.
  • Add the rest of the ingredients: mayonnaise, mustard, dijon mustard, seasoned salt, cayenne pepper, and black pepper.
  • Stir together or pulse.
  • Scoop the filling back into the egg whites. You can pipe it if you want, but I actually prefer the natural look of just spooning it in.
  • Sprinkle with paprika and serve!
  • You can make them a day ahead if you want! Just keep covered in the fridge. Perfect make-ahead appetizer.

Notes

*Use OLD eggs, not fresh ones.
**If you don't have a steam basket, boiling the regular way will work great! Add your eggs in a single layer to a pot. Cover with 2 inches cold water. Set over medium-high heat until the pot reaches a rolling boil. Once it is boiling nicely, turn off the heat, cover with a lid, and set a timer for 12 minutes. Continue with the ice bath step above.
I like simple deviled eggs, but in my recipe research I found a few ideas that sounded interesting: adding garlic, or a squirt of hot sauce, or adding pickle relish, or adding a teaspoon or less of vinegar OR lemon juice OR liquid from the pickle jar (if you like that acidic bite it gives it).

Nutrition

Serving: 1serving | Calories: 69kcal | Carbohydrates: 0.4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 95mg | Potassium: 39mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 195IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 0.5mg