Deviled Eggs are an instant hit at any party or potluck. Here are The Tips for how to make this popular finger food. From boiling and peeling the perfect egg to the best seasonings.
- 12 large eggs
- 4 TB real mayonnaise
- 1 tsp prepared dijon mustard
- 1 TB sweet relish
- 1/8 tsp Old Bay seasoning, plus more for sprinkling
- Fill a large pot halfway with water and bring it to a boil. Very gently add one egg at a time, taking care not to let it bounce or accidentally crack. Bring back to a low boil.
- Cover and cook on low boil for 12 1/2 minutes. Carefully transfer eggs to a large bowl of ice + water. Let eggs sit in ice bath for 15 minutes. Crack egg shells all around; the more well-cracked an egg is, the easier you’ll be able to peel it. While keeping the eggs submerged in cool water, gently peel cracked shell off.
- Slice eggs in half lengthwise. Remove yolks and place in a bowl. Mash yolks well with a fork until smooth. Add mayo, mustard, relish, and Old Bay seasoning. Continue mashing until well combined and mixture is as smooth as possible.
- Spoon egg mixture into a Ziploc bag and snip off a tiny bit of the corner (can also use a piping bag fitted with a tip with large opening.) Pipe desired amount of egg yolk mixture into the egg white halves.
- Sprinkle tops with a bit more Old Bay seasoning, if desired. Cover and chill until ready to serve.
For a fail-proof steamer method for boiling and peeling eggs perfectly, see our article on how to boil and peel eggs.
If you cannot get Old Bay seasoning, substitute with a mixture of: 1/8 tsp kosher salt + 1/8 tsp black pepper + 1/8 tsp paprika. It won’t have the unique celery salt flavor of Old Bay, but is a fair substitute.
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- Category: appetizer
- Method: stovetop
- Cuisine: American
Keywords: deviled eggs recipe, easy deviled eggs, how to make deviled eggs