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 mom would have made it.
- Yellow Mustard
- 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, bacon. I even have a recipe for Lox (Smoked Salmon) Deviled Eggs. But, it is hard to beat classic deviled eggs.
Step By Step
First off you’ll need 6 hard boiled eggs. There’s a variety of ways to boil eggs but I prefer to use an electric pressure cooker for this. Add 1 to 1 1/2 cups of water to the pot so it is just below the rack. Place the eggs into the pot and secure the lid. Select steam on low pressure and set the time for 8 minutes. Once done, release the pressure.
If you don’t have an Instant Pot you can pan boil your eggs for 8 to 10 minutes or steam your eggs like in this video. I have found though that pressure cooking your eggs makes them so much easier to peel.
To cool the eggs, run some cold water into the pot add a bit of ice. They should be cool 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 and carefully remove the yolks and place them into a small bowl. Use a fork to mash the yolks.
For a finer, creamier yolk, 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 the mixture is much creamier than mashing with a fork.
Stir the mayo, mustard, vinegar, and a pinch of salt into the yolk until well combined. Taste the filling and adjust the salt and/or vinegar.
You can spoon the filling into the egg whites but that is a bit messy. It’s easier to use a piping bag or a plastic bag with one of the corners cut off.
If you use a piping bag, MaryJo, the cake decorator of the house, had a cool tip. 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 sprinkle the eggs with smoked paprika.
Using steam either in a pressure cooker or a stovetop steamer 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 a covered container overnight. 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.
Classic Deviled Eggs
- 6 eggs
- 5 tbsp mayonnaise
- 1 tsp yellow mustard
- 1 tsp cider vinegar
- 1/4 tsp salt
- smoked paprika
- Hard cook the eggs either with an electric pressure cooker: place 1 to 1 1/2 cups of water into the pot and place the rack in the pot. Add the eggs and cover the pot. Set for steam on low pressure for 8 minutes. Do a fast release of pressure. Or, use a large sauce pan and add 1" of water and bring to a boil. Place the eggs on a steamer basket and place it into the pot. Turn the burner to low and cover the pot. Steam the eggs for 13 to 15 minutes.Or, add the eggs to a sauce pan and fill with water about 2 inches over the eggs. Bring to a boil over high heat. Once boiling, turn the heat down and cook the eggs for 8 to 10 minutes.
- Once the eggs are cooked, place them into an ice bath to cool, (10 to 20 mins.).
- Peel the eggs and rinse with cold water. Then slice the eggs lengthwise into two halves.
- Carefully remove the yolks and put them into a small bowl. Mash the yolks with a fork, or press them through a mesh strainer with the back of a spoon for a finer texture.
- Add the mayonnaise, yellow mustard, vinegar, and salt to the bowl and stir until well combined.
- Place the yolk filling into a piping bag with the tip of your choice or into a plastic bag then clip a small piece off of one corner. Squeeze the filling into the egg whites. Sprinkle with smoked paprika and garnish as desired.
- Garnishes include, parsley, chives, bacon bits, or a dill pickle slice.
- There are so many good flavors that can be added to the filling. Add a bit of heat with sriracha or try a barbeque sauce flavor. Mash an avocado to substitute for the mayo. Add some flavorful soft cheese to the filling like goat cheese, blue cheese, or feta. Dill relish or sweet relish could be added. How about a dash of Worcestershire sauce. Fresh dill or other herbs would also be a nice touch.
We tried it and like it, and will use it again and again. Thanks Joe, this is an eggcellent recipe.
Thanks for the comment Alan.