I made my first Classic Deviled Eggs about six years ago on the first Thanksgiving we celebrated in Georgia. I had no idea how to make such a thing! I just knew that it was a family favorite, especially for my brother-in-law, and Thanksgiving wouldn’t be Thanksgiving without them. Beginner’s luck was with me that day because the Classic Deviled Eggs turned out amazing and they’re now a dish I’m asked to bring over and over again to our family gatherings, which is a true honor for an Atkinson by marriage.
I mixed up the very traditional recipe ever-so-slightly by adding dijon mustard instead of yellow mustard and sweet pickle relish instead of dill pickle relish. Topped with pickled jalapeno, my sweet, tangy, creamy Classic Deviled Eggs do not disappoint.
Classic Deviled Eggs are truly a favorite in our family and I make them for any family gathering year-round, but they are a must-have Holiday appetizer.
Tips and Tricks for Classic Deviled Eggs
Classic Deviled Eggs aren’t hard to make but they do require time and patience. Perfecting the hard boiling and peeling process takes time and lots of practice! I’ve documented my tips and tricks so you can get it right the first time.
This first tip is going to come across as odd, but I’m telling you it’s real. I recommend using eggs that have been sitting in your refrigerator for a while (about a week). For some reason, eggs that have a bit of shelf life – obviously not expired – tend to peel more willingly.
I only use organic large eggs for Classic Deviled Eggs (my favorite grocery store brands are Pete and Gerry’s or Simple Truth Organic). Eggs are the star of this dish, so you want the most flavorful, high-quality eggs. In my experience, organic eggs peel better, have a beautiful bright yellow yolk, and have much more flavor. I’m telling you – these are the qualities you want for the star of your deviled egg show!
Even though the term is “hard-boiling” it is actually a very gentle process. Use a large pot (such as one that you would use to make pasta or soup) and gently place the eggs in the bottom covering them with cold water by one inch. Slowly bring the eggs up to a boil over medium / medium-high heat, uncovered. Once they’ve boiled, cover the pot, turn off the heat and let them sit for exactly 12 minutes. Wala! Perfectly hard-boiled eggs.
There are probably old wives’ tales out there about how to best peel a hard-boiled egg but after making hundreds of Classic Deviled Eggs, I’ve found a tried and true process. Start by rinsing the egg under cool water then tap the egg on all sides breaking up the shell on a hard surface such as your countertop. Gently peel away the shell in pieces being careful not to pull too hard. Once peeled, rinse under cool water, then set on a clean kitchen towel or paper towel to dry.
The filling of a deviled egg is absolutely delicious, but the process of trying to get the filling into the tiny hole of the hard-boiled egg white can be downright excruciating! After using two spoons over and over again to dollop the mixture into the hard-boiled egg white, my husband finally said, “Hey, you should really use a zip-top bag for that – you know like a piping bag.” It was as if he was an ancient philosopher providing the meaning of life. From that moment on I always spoon the deviled egg filling into a zip-top bag, push it all into the corner, snip the edge about ¼ inch deep, and pipe the filling into each hard-boiled egg white.
These time savers and tips and tricks took me many, many Classic Deviled Eggs to figure out. I’m passing the baton to you!
Classic Deviled Eggs
Ingredients
- 8 Eggs Size Large
- 1/2 C Mayonaise
- 2 1/2 Tbsp Sweet Pickle Relish If you cannot find sweet pickle relish, use bread and butter style pickles.
- 1 Tbsp Dijon Mustard Use creamy dijon; not grainy
- 12 Pickled jalapeno slices Optional
- 1/2 Tsp Paprika
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
Instructions
Hard Boil the Eggs
- Add the eggs to the bottom of a medium saucepan. The eggs should be crowded with still some room to move around.
- Cover the eggs with cold water, until the water is approximately one full inch above the top of the eggs.
- Heat the eggs uncovered at medium-high heat until they reach a full boil. This will take about 10 minutes.
- Once boiling, cover the pot, turn off the heat, and let the eggs cook for 12 minutes.
Peel and Prep the Eggs
- After 12 minutes, drain the eggs over a colander. Rinse the eggs with cold water for a few minutes until the eggs are cool enough to be handled.
- Peel each egg by gently tapping the egg on a hard surface, then peel back the shell of the egg revealing the hard-boiled interior.
- Set on a paper towel or kitchen towel-lined baking sheet or bowl to absorb any moisture.
- Repeat the process until all eggs are peeled.
Make the Deviled Egg Filling
- Cut each hard-boiled egg in half lengthwise. Gently push out the yolk into the mixing bowl. Place the egg white on a deviled egg serving tray or platter.
- Once all eggs have been cut and separated, add the mayonnaise, pickle relish, dijon mustard, salt, and pepper. Mix vigorously with a wire whisk, or the beater blades of a hand-mixer until all lumps are removed and the mixture is homogenous.
- Place the filling into a large zip-top bag, squeezing it to one corner. Snip off approximately 1/4 inch of the corner of the zip-top bag.
- Squeeze the mixture into the center of each egg white, filling it generously.
- One pinch at a time, sprinkle the paprika over each egg leaving a light dusting.
- Optional: Top each egg with a pickled jalapeno.
- Place in the refrigerator to cool for at least one hour before serving, up to four.
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