CLASSIC DEVILED EGGS (& NOT-SO-CLASSIC VARIATIONS)

Classic Deviled Eggs (& Not-So-Classic Variations)

There are Classic Deviled Eggs, and then there are Not-So-Classic Deviled Egg variations.  Always a summertime favorite, Deviled Eggs also make their way to Easter dinner and holiday appetizer parties at our house.  Perfect hard boiled eggs + a perfect creamy and silky filling = Perfect Deviled Eggs every time!   Sprinkle with fresh chives or herbs for a fresh, pretty and delicious bite of yum!

Classic Deviled Eggs

HOW TO MAKE PERFECT DEVILED EGGS:

• Hard Boil Eggs. The trick for perfect, easy to peel hard boil eggs is STEAMING them for 13 minutes.  Works every time!
• Ice Bath to keep the eggs from overcooking.  Once your eggs are done steaming, plunge them into a bowl of ice water to stop the cooking process immediately.  This ensures that the yolks don't end of up dry - we want nice and creamy yolks for our filling!
• Peel & Slice Eggs.  Peel and slice the eggs.  Once the eggs have cooled, the steaming method and ice bath will allow the peels to slip off easily.  Slice them lengthwise, and scoop out the golden yolks.
• Make the Creamy Filling.  Make the creamy filling.  Simple and perfect ingredients and LOTS of beating make for creamy and lump-free filling.  
• Fill the Egg Whites.  Fill the egg whites.  To keep the eggs from sliding around, place fresh parsley, lettuce leaves or other greens on your serving platter.  Place your egg whites on top, and then pipe or fill your deviled egg filling tall and proud!
• Ready to Serve!  You can serve these right away, or chill up to overnight.  

Classic Deviled Eggs

HOW TO MAKE DEVILED EGGS

There is nothing wrong with a basic and classic Deviled Egg.  Simple ingredients work together to create a phenomenal punch of flavor that is anything but boring!  But for those times when you want to shake things up a bit, here are some of our favorite variations!

• For Barbecue Deviled Eggs:  add crumbled Barbecued Bacon, minced red onion, minced chives and dash of smoked paprika to garnish, or drizzle with a ribbon of barbecue sauce for extra WOW!
• For Avocado Deviled Eggs:  add smashed avocado or guacamole.
• For Mexican Street Corn Deviled Eggs: add grilled corn, minced red onion, dash of tabasco sauce, chopped cilantro and dash of chili powder to garnish.
• Deviled Eggs Benedict:  add diced ham or Canadian bacon, drizzle with hollandaise sauce & garnish with sliver of English muffin.
• Buffalo Blue Cheese Deviled Eggs:  add tabasco sauce, diced cooked chicken, blue cheese crumbles and diced celery.
• Everything Bagel Deviled Eggs:  Add 1 tablespoon everything bagel seasoning mix and smoked salmon.
  
  

Classic Deviled Eggs

Classic Deviled Eggs

CLASSIC DEVILED EGGS
​(& NOT-SO-CLASSIC VARIATIONS)

There are Classic Deviled Eggs, and then there are Not-So-Classic Deviled Egg variations.  Always a summertime favorite, Deviled Eggs also make their way to Easter dinner and holiday appetizer parties at our house.  Perfect hard boiled eggs + a perfect creamy and silky filling = Perfect Deviled Eggs every time!   Sprinkle with fresh chives or herbs for a fresh, pretty and yummy bite of yum!
​

Classic Deviled Eggs (& Not-So-Classic Variations)

​INGREDIENTS:
12  large eggs, hard boiled
1/2 cup Miracle Whip or mayonnaise
2 tablespoons sour cream or tater topping
1 tablespoon yellow mustard
1 teaspoon granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Fresh chives or parsley, for garnish
 
HOW I MAKE THESE: I think we finally have making hard boiled eggs down to a science – after a lot of research, scientific study and testing of numerous techniques, this one seems to work the best to be able to easily peel the cooked eggs – and let’s face it, that’s the hardest part!  Perfect hard boiled eggs = Perfect Deviled Eggs every time!

1. PREPARE HARD BOILED EGGS:  Remove eggs from fridge and allow them to come to room temperature.
2. Fill a large heavy sauce pan or Dutch oven with several inches of water, cover and bring to a boil. Insert pasta insert or vegetable steamer.
3. Using a large slotted spoon, carefully spoon the eggs into the boiling water, reduce heat slightly so that water continues to simmer, cover, and cook for exactly 13 minutes for large eggs.  (This timing ONLY works for large eggs – not extra-large.)
4. Meanwhile, fill large bowl with icy cold water and 1 dozen ice cubes.  Immediately when eggs are done cooking, remove from the saucepan with a slotted spoon, place in ice water and let cool for 15 minutes.
5. Peel each egg and slice in half lengthwise. Transfer the yolks to a medium bowl.
6. PREPARE DEVILED EGGS:  To your cooked egg yolks, add the remaining ingredients (except for the chives), and using a mixer beat the mixture until light, smooth, fluffy and well-blended (at least 4 minutes).  Taste and add additional seasoning to taste. 
7. Arrange the egg whites on a serving platter and fill with the yolk mixture, piping or mounding the filling about ½ inch above the whites. You can also add the yok mixture to a food storage bag, squeeze out excess air and seal.  Snip off one corner of bag to act as a piping bag. 
8. Refrigerate for at least one hour for the flavors to blend.  Garnish with chives or parsley.  Serve cold.

​SERVINGS:  1 dozen filled (24 halves)

OPTIONAL ADD-INS:
Bacon (cooked & crumbled)
Sweet pickle relish (or your favorite chopped pickles)
 
VARIATIONS:
For Barbecue Deviled Eggs:  add crumbled Barbecued Bacon, minced red onion, minced chives and dash of smoked paprika to garnish, or drizzle with a ribbon of barbecue sauce for extra WOW!

For Avocado Deviled Eggs:  add smashed avocado or guacamole.

For Mexican Street Corn Deviled Eggs: add grilled corn, minced red onion, dash of tabasco sauce, chopped cilantro and dash of chili powder to garnish.

Deviled Eggs Benedict:  add diced ham or Canadian bacon, drizzle with hollandaise sauce & garnish with sliver of English muffin.

Buffalo Blue Cheese Deviled Eggs:  add tabasco sauce, diced cooked chicken, blue cheese crumbles and diced celery.
​
Everything Bagel Deviled Eggs:  Add 1 tablespoon everything bagel seasoning mix and smoked salmon.

Originally posted June 2010; revised and reposted April 2019
 
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