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Make one ‘hell’ of a good snack and hors d’oeuvre with Deviled Eggs—a recipe that will spice up your hard-boiled egg with sinful results.
When I was young, I thought Deviled Eggs were gross. I also thought hard-boiled eggs were gross, so deviled eggs didn’t really stand a chance. I think the smell influenced my impressionable mind, as well as the presence of mayonnaise, a spread which couldn’t hold a candle to my preferred peanut butter and jam. But once I grew up and started attending cocktail parties, dinner parties, and any event where hors d’oeuvres were served, I developed an appreciation for these little ova-nuggets. After this recipe, I think you will too if you haven’t already.
Deviled eggs are simply hard-boiled eggs with a bit of a spicy kick to them. Paprika, black pepper, and Dijon mustard account for that. And I’m so glad they do. It is such a fancy yet easy way to serve the humble boiled egg. No wonder stuffed eggs have been around since the Roman Empire (though deviled eggs as we know them are more of an American thing from the 19th century). If you want to bring it up a notch consider trying Spicy Deviled Eggs.
You can make your hard-boiled eggs in myriad ways—air fryer, microwave, or good ol’ hot water—but once you’ve accomplished that minor feat, come back here for a helluva good time! (Okay, that’s my last ‘hell’ pun, I promise.)
If you’re looking for a healthy version, check out the Healthy Deviled Eggs with Greek Yogurt.
Are Deviled Eggs Healthy?
Hard-boiled eggs are healthy. They contain minerals, protein, and vitamins. Plus, while they contain cholesterol, it’s dietary cholesterol and not blood cholesterol, which can impact the health of your heart. The toppings are a bit trickier. Mayo, while made predominantly from egg, is high in calories and fat. This alone isn’t a big deal; the issue comes from the added ingredients many mayo manufacturers put in their product, so read the label carefully. This recipe is suitable for low-carb, keto, gluten-free, paleo (though some may prefer to make their own mayo), and whole30 diets.
INGREDIENTS
- 3 large eggs
- 2 tbsp mayonnaise
- 1/2 tsp Dijon mustard
- 1/2 tsp white vinegar
- pinch of salt and pepper
- pinch of paprika powder
- parsley leaves (for garnish)
INSTRUCTIONS
Boil
Bring a pot of water to a boil, then add the eggs. Cook the eggs on MED-HIGH for 14 minutes until hard-boiled.
Chill
While the eggs are boiling, prepare an ice water bath. Once done, place the eggs in the ice bath until completely cooled.
Peel
Peel the hard-boiled eggs. Slice them in half lengthwise. Remove the yolks with a spoon. Place the yolks in a bowl.
Mash
Mash the yolks with a fork. Add the mayonnaise, mustard, and vinegar, and season with salt and pepper. Mix well until smooth.
Spoon
Spoon the mixture into the halved hard-boiled eggs. Sprinkle the paprika and garnish with parsley leaves.
DEVOUR!
Tips & Tricks to Making Perfect Deviled Eggs
- Start with fresh eggs. Eggs are THE main ingredient; no amount of spiced mayo is going to cover over the taste of an egg that is past its prime.
- The same goes for the rest of the ingredients. Fresh is always better. (Except when it comes to wine, I suppose.)
- Taste your yolk mixture as you go. Add small amounts of pepper, salt, and paprika so that you don’t get carried away and ruin a batch of devilry.
- The filling needs to be smooth and creamy; don’t stop mixing until that has been achieved.
- Serve chilled by storing the deviled eggs in the fridge upon making them. The flavors will have time to blend and the eggs will be easier to handle.
- Use a piping bag (or a plastic Ziploc bag with a corner cut off) to fill the eggs if you’re having difficulty doing so with just a spoon.
FAQs
Try steaming your eggs. Put them in a steaming basket for about 13 minutes, give them the ice bath, then continue with the recipe as it’s listed.
Cook up some bacon, chop it up into little pieces, then sprinkle some atop the eggs.
Instant mashed potato mix or even baby cereal has been known to be a rather effective thickener.
The same thing as deviled eggs. It’s just the name Southerners use so as not to use such a sinful name.
A light vinegar adds acidity to the filling and balances out its richness.
how to prep and store deviled eggs
You can prep the hard-boiled eggs and store them in the fridge for up to a week. If you need to go further, you can complete the deviled eggs then gently place them in an airtight container and store them in the fridge for a couple of hours. They may actually taste better when given the time to chill. The ingredients’ flavors will mingle and the egg whites will firm up and be easier to handle. If you have any leftover filling (or want to make it ahead of time) you can store it in a resealable plastic bag (and then cut a corner to inject it into the eggs!).
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Ingredients
- 3 large eggs
- 2 tbsp mayonnaise
- 1/2 tsp Dijon mustard
- 1/2 tsp white vinegar
- pinch salt and pepper
- pinch paprika powder
- parsley leaves for garnish
Tips & Notes:
- Taste your yolk mixture as you go. Add small amounts of pepper, salt, and paprika so that you don’t get carried away and ruin a batch of devilry.
- The filling needs to be smooth and creamy; don’t stop mixing until that has been achieved.
- Serve chilled by storing the deviled eggs in the fridge upon making them. The flavors will have time to blend and the eggs will be easier to handle.
Nutrition Info:
Calories: 64kcal (3%) Carbohydrates: 0.2g Protein: 3g (6%) Fat: 6g (9%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 3g Monounsaturated Fat: 2g Trans Fat: 0.02g Cholesterol: 84mg (28%) Sodium: 65mg (3%) Potassium: 32mg (1%) Fiber: 0.02g Sugar: 0.1g Vitamin A: 122IU (2%) Vitamin C: 0.002mg Calcium: 13mg (1%) Iron: 0.4mg (2%)
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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