How to Make Deviled Eggs
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.
Servings: 24
Ingredients
- 12 eggs, large
- 4 tablespoons mayonnaise, real
- 1 teaspoon dijon mustard, prepared
- 1 tablespoon sweet relish
- ⅛ teaspoon Old Bay seasoning, plus more for sprinkling
Instructions
- 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.
Notes
- Use eggs that are about a week old. They peel much easier than very fresh ones.
- Cool the eggs completely in an ice bath. This stops the cooking process and helps prevent gray yolks.
- Peel under cool water. Keeping the eggs submerged while peeling helps the shells slide off cleanly.
- Mash yolks until smooth. A fork works fine, but pressing them through a fine mesh sieve gives a silky texture.
- Adjust the filling to taste. Add a little more mayo for creaminess or extra mustard for tang.
- Make your own homemade Old Bay alternative if you can't find it by mixing 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.
- Pipe neatly. A resealable bag with the corner snipped off makes filling quick and tidy.
- Sprinkle seasoning just before serving. It keeps the tops looking fresh and colorful.
- Keep them chilled. Store in a covered container in the fridge until ready to serve.
- Make ahead for easy entertaining. Prepare the eggs and filling separately, then assemble a few hours before serving.
- Transport carefully. Use an egg carrier or a mini muffin tin to keep them steady on the go.
- This recipe is part of our Side Dishes Recipes Collection.
- We love serving these deviled eggs alongside other favorite sides such as our Brown Sugar Baked Beans with Bacon and Potato Salad with Honey Mustard Vinaigrette.
Nutrition (per serving)
Calories: 52kcal | Carbohydrates: 0.4g | Protein: 3.2g | Fat: 4.1g | Saturated Fat: 1.1g | Cholesterol: 94mg | Sodium: 60.6mg | Sugar: 0.3g