They’re a fantastic party food, they’re tasty and full of flavor, and they work with most anything. Here’s how to make deviled eggs – the classical way –, and always win at parties.
Anyone who reads this website knows that eggs are one of my favorite food. I’ve written about it extensively and gushingly; I love to have them fried, boiled, in a bread hole, scrambled, or as part of a delicious omelet or frittata. But there’s another way I like my eggs: deviled. I learned how to make deviled eggs thanks to my grandma. She makes the best deviled eggs on the face of the planet, and whenever there’s a special occasion in the family, she cooks them just for me (even though she has three other granddaughters). So they’re very special to me.
Making deviled eggs seems like a hassle because one of the essential parts of the equation is peeling the eggs correctly so that the egg whites aren’t ruined in the process. If you’re cooking this for a party, looks matter. Beyond that, everything is pretty much smooth sailing.
Deviled eggs have that perfectly formed egg white, with the creamy, flavorful filling made from the yolks with some mayonnaise and mustard. My grandma always adds dill to the mixture, and I have to say, it makes the eggs even better!
How to make deviled eggs in 14 simple steps
1. Gather your ingredients
You’ll need some eggs, mayo, mustard, salt and pepper, parsley for garnishing. As for equipment, you’ll need a saucepan with a lid to boil the eggs, a bowl with ice water to cool them so that they can be easily peeled, a mixing bowl, and a piping bag for filling, if you have one on hand (I usually use a spoon).
2. Place eggs in the saucepan
Place some eggs in the pot and cover them with enough water by at least an inch, preferably two inches.
3. Boil eggs over high heat
Boil the eggs over high heat until they’re hardboiled. You can read about it step by step here.
4. Crack eggs
Crack the eggs on a counter in a few places.
5. Submerge in ice water
Place the eggs in the ice water bowl. This will help you peel them easily. Keep them at least for 1-2 minutes.
6. Peel the eggs
The eggs shells should come off easily now.
7. Slice the eggs
Slice the eggs in half, lengthwise, all the way.
8. Remove boiled yolks
Use the gentlest setting of your fingers to remove the yolks and add them to the mixing bowl. Keep the egg whites on a plate, cut side up.
9. Mash the yolks
Use the tines of a fork to mash the yolks until they’re crumbled.
10. Add mayo and mustard
It depends on how many eggs you have. But the ratio is about 1 tablespoon of mayo for every 3 yolks, and 1 teaspoon of mustard for every 3 yolks. You can add more of these, to taste, but not less because you might run out of filling.
Mix the crumbled yolks with the mayo and mustard until everything is nice and creamy.
If you want to add dill, add dill, I recommend it!
Add salt and pepper to taste, to the mix.
12. Fill the eggs
Add filling to the eggs whites. You can use a spoon or a piping bag.
Add a big parsley leaf on top of every egg (this is grandma’s method, and I like it). Or you could sprinkle more fresh herbs or even some paprika, for the classical way.
The eggs keep in the fridge about 24 hours, from a visual standpoint. The egg cream filling tends to harden and look unappealing after that (it’s still pretty tasty to me, though). You can refrigerate the leftovers for a few days.