Classic deviled eggs are perfect for holidays or family get-togethers. This recipe is a no-frills way to make them. They are so good and creamy and so easy to make.
Deviled eggs can be made in so many ways…some really good and some, not so much. This recipe uses just 5 ingredients and I’m calling it “Classic” because it is just like a 1960’s traditional deviled eggs recipe that a mom would have made.
Ingredients For Classic Deviled Eggs
- Yellow Mustard (substitute Dijon mustard for a spicier taste)
- Cider Vinegar
- Smoked Paprika (or plain paprika)
These ingredients get mixed with the egg yolks to form a creamy filling for the egg whites.
This can be a jumping-off point for you to incorporate other flavors to the filling. Some ideas are: dill pickles, dill relish, hot sauce, avocados, salsa, cilantro, and bacon. I even have a recipe for Lox (Smoked Salmon) Deviled Eggs. But, it is hard to beat classic deviled eggs.
Step By Step Instructions
First off you’ll need 6 hard boiled eggs. (Maybe leftover Easter eggs). There’s a variety of ways to boil eggs but I prefer to use an electric pressure cooker for this. For perfect hard-boiled eggs, add 1 to 1 1/2 cups of water to the pot so it is just below the rack. Place the eggs in a single layer into the pot and secure the lid. Select steam on low pressure and set the time for 8 minutes. Once done, release the pressure right away.
If you don’t have an Instant Pot you can pan boil your eggs for 8 to 10 minutes or steam your eggs. I have found though that pressure-cooking your eggs makes them so much easier to peel.
To cool the eggs, make an ice bath in a medium bowl. The ice water should cool them enough to handle in 10 to 20 minutes.
Crack the eggs all around the center and run some cold water over the egg. This will make peeling easier.
Slice each egg in half lengthwise using a sharp knife and carefully remove the yolks and place them into a small bowl. Use a fork to mash the yolks.
For a finer yolk resulting in a creamier deviled egg mixture, place them into a mesh strainer and use the back of a spoon to press the yolks through the screen. The mashed yolk will stick to the underside of the screen, so use the blunt edge of a knife to scrape it into the bowl. This takes a bit of time to do, but it is a great way to make a creamier mixture of egg yolks.
Stir the mayo, mustard, vinegar, and a pinch of salt into the yolk until well combined. Taste the deviled egg mixture and adjust the salt and/or vinegar.
A small spoon can be used to dab the egg yolk mixture into the white halves but that is a bit messy. For the best results, use a piping bag or a plastic bag with one of the corners cut off. The deviled egg filling is easy to control using this method.
If you use a piping bag, MaryJo, the cake decorator of the house, had a cool tip. Fill the bag about half full. Then place the piping bag on the counter and use a flat tool to push the filling down to the tip. That worked really slick.
Fill the egg whites with the filling and then give the eggs a sprinkle of paprika.
Using steam either with a pressure cooker or a stovetop pot with a steamer basket will make the eggs much easier to peel. The steam allows a bit of water to get under the shell. Crack the egg all around and run under cold water which will make the shell release easier.
They can be made a day ahead and stored in an airtight container overnight. Or, place them on an egg plate and loosely cover with plastic wrap. You can boil and peel the eggs and make the filling 2 or 3 days in advance, just keep the whites and filling refrigerated separately and pipe the filling in just before serving.
Egg whites, when frozen, become tough, rubbery, and watery. It is not a good idea.