Deviled eggs are one of those simple recipes that you just can’t seem to get enough of. Perfect for an appetizer during the holidays, dinners, backyard barbeques, or just because! Everytime I make these for my family, they never last long, seriously! My family just can’t get enough of these. Another good thing about Deviled eggs is that the ingredients are usually items that you already have on hand. These can be whipped up on a whim!
What kind of eggs do I need?
Any type of eggs can be used for deviled eggs. As long as they are boiled and peeled, they will work just fine. You can use brown, white, medium or large eggs. All of these eggs will work just fine.
Try to use eggs that are a few days old. Older eggs tend to peel better than newer eggs. Also, cool your eggs completely before you peel them. I like to place my eggs into an ice bath as soon as they are done boiling. This stops the cooking process and keeps the egg yolks looking nice and yellow. Also, it’s easier to peel when they are cooled completely.
Variations to Deviled Eggs
You can incorporate many variations into deviled eggs. Here are a few that come to mind:
- Sprinkle with bacon crumbles
- Top with jalapenos
- Garnish with candied bacon
- Sprinkle chives on top
- Drizzle sriracha on top
- Use dijon mustard instead of yellow mustard
- Garnish with smoked paprika
A few tips to note:
- Place eggs in ice bath as soon as they are done boiling to stop the cooking process
- Use a piping bag or sandwich bag for the filling to make the deviled eggs have a fancy swirly design
- To make your egg yolk filling extra smooth and creamy, use a food processor
- Let the deviled eggs chill in the fridge for about 30 minutes before serving (but it’s also okay to eat them right away!)
Check out my favorite deviled egg recipe below:
Deviled Eggs
Ingredients
- 6 Hard boiled eggs Peeled
- 3 tbsp Mayonnaise
- 1 tsp yellow mustard
- 1 tsp apple cidar vinegar
- 1 tsp dill relish
- 1 tsp celery salt
- 1/2 tsp ground black pepper
- 1 tsp sugar
- 1 tsp garlic powder
- Paprika for garnish
Instructions
- Slice the eggs in half lengthwise. Carefully scoop out the yolks and place into a medium bowl. Place egg whites onto a plate or platter. Mash the yolks with a fork and add the mayo, mustard, apple cider vinegar, dill relish, celery salt, pepper, sugar and garlic powder. Stir until smooth.
- Fill each egg white with about 1 tbsp of the egg yolk mixture. Garnish with paprika.