Deviled Eggs – 3 Ways To Yum!

Did you know the Romans are believed to have made the first “deviled eggs?” This egg dish seems pretty simple to make, and it is. What’s hard is getting the perfect hard-boiled egg.  And the ideal hard-boiled egg guarantees the best-deviled eggs in the end.

The recipe I have here is pretty basic.  But I’ve also added suggestions for additions that show you how you can take this typical appetizer to the next level and even customize your deviled eggs for a special occasion. Hence, deviled eggs – 3 ways!

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Deviled Eggs – First Things First – Boiling The Eggs

To ensure you have enough eggs in the end, start with more.  Eggs are funny little things, and no matter how careful you are in the cooking, one or more is bound to break, and some of the egg whites will leak out. 

Also, oddly enough, older eggs peel more easily when boiled than fresher eggs.  So if your carton has been in the frig for a few days, this may be in your favor!

Through a lot of trial and error, I have found the method below for hard-boiling the eggs works well and makes it easier to remove the shells.

• Have your eggs at room temperature (on the counter for about 30 minutes).
• Add enough water to your pot to cover the eggs by 2 inches. (But don’t put the eggs in just yet!)
• Salt your water and bring it to a boil over a high heat
• Add the eggs gently to the boiling water, so they don’t break. 
• Gently stir the eggs and water in a counter-clockwise motion and let boil for 60 seconds.  This will help move the yolk to the middle of the egg.
• Reduce the heat to the lowest setting, place a lid on the pot, and cook the eggs for 14 minutes.
• While the eggs are cooking, get an ice bath ready
• When the 14 minutes have gone by, remove the eggs from the hot water and immediately place them in the ice bath. Let cool for at least 15 minutes.
• Remove the eggs from the ice bath, but don’t dump out the cold water. 
• Now your eggs should be pretty easy to peel. Crack the egg starting at the bottom and then all over.  The peel should come off in relatively large pieces.
• After you peel each egg, place it back in the water.  This helps ensure that any little piece of the shell will get washed off the egg.

Want To Spice Up Your Deviled Eggs – Here Are 2 Great Ways

For Cinco de Mayo one year, I wanted the eggs to represent.  This was easy.  You can swap out the mayo in the recipe with avocado and add lime juice in place of the apple cider vinegar.  Toss in some finely chopped jalapeno pepper and top with a tiny bit of salsa.  You now have deviled eggs with the colors of the Mexican flag!

Celebrating all things Southern and want to add a little more spice?  Again, same basic recipe, but add 1 – 2 teaspoons of Tabasco or Siracha to the yolks. Instead of paprika, use cayenne pepper for the garnish.  Be thoughtful and reasonable in how much spice you add.  You don’t want your guest rushing for the drink station. 😊

So now you have Deviled Eggs – 3 Ways.  And with a bit of imagination, I know you will come up with even more. 

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Yield: 6

Classic Deviled Eggs

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 15 minutes

Total Time: 45 minutes

Everyone needs a classic recipe for deviled eggs, and this is as basic as it gets.

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Ingredients

• 6 Large Eggs
• 2 Tblsp Mayonnaise
• 1 Tblsp Sour Cream
• 1 Tsp Dijon Mustard
• 1 Tsp Apple Cider Vinegar
• Salt & Pepper to Taste
• Paprika for garnish

Instructions

Bring a large pot filled with water deep enough to cover the eggs by 2 inches to boiling over high heat.

Slowly lower your eggs into the pot using a large spoon or cooking spider. Allow the water to return to a boil while gently string the eggs counter-clockwise for 60 seconds.

Reduce the heat to its lowest setting. Place a lid on the pot and cook the eggs for 14 minutes.

Remove the eggs from the pot and place them into an ice bath for 15 minutes or longer.

Once the eggs have cooled, peel them, slice them in half length-wise, and carefully remove the yolks from the whites.

Mash the yolks with a fork and add the mayonnaise, sour cream, mustard, vinegar, salt, and pepper. Continue stirring until this mixture is smooth.

Using a spoon, or a piping bag with your choice of tip, add the yolk mixture into the hole in each egg white half.

Cover and refrigerate for 2 hours or more to allow the flavors to combine.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 109Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 189mgSodium: 173mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 6g

Nutritional Information is an estimate and will vary depending on the specific ingredients used

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