Deviled eggs are a classic party dish that has been gracing tables for centuries. And with so many different ways to make them it's no wonder these tasty little appetizers have stood the test of time.
The basic recipe below uses mayo, dry mustard and a little paprika for a lovely appetizer.
But don't stop there.
Experiment with the traditional deviled egg recipe and create a unique appetizer that'll have your guests coming back for more.
The only limit is your imagination!
Methods for Boiling Eggs
There are plenty of methods for boiling egg. If you have a method that works for you, then use it. If it ain't broke don't fix it.
The method below was how my parents did it. It worked for them and for me for years.
Now that I have a pressure cooker, I prefer the 5-5-5 Instant Pot method for perfectly cooked eggs. The method works regardless of the brand of pressure cooker.
- Place a trivet in the bottom of a pressure cooker.
- Place eggs on top, add 1 cup of water.
- Cook on high pressure for 5 minutes.
- Let sit for 5 minutes after cooking.
- While eggs are resting, fill a large bowl with some ice and water.
- Release remaining pressure in the cooker.
- Carefully move the eggs to the ice bath with a slotted spoon or tongs. Let them sit for 5 minutes.
OPTIONAL STEP: Sticking a pin in the bottom (larger) part of the egg will allow the air inside the pocket to escape, no matter which cooking method used, creating a more rounded shape. You want to just pierce through the the shell Don't insert the pin too far or you will break the membrane of the air pocket into the egg white itself.
Deviled Eggs Variations
The basic recipe below can easily be altered to your taste or what is on hand in the kitchen. The only limits are you imagination
Some possible add-ins and toppings:
- herbs such as tarragon, chives, parsley, or basil
- spices: paprika, curry powder, sesame seeds, season salt, Cajun seasoning, etc.
- sauces like flavored mustard, pesto, wasabi, pepper, horseradish
- vegetable puree such as beets, spinach, carrots, avocado
- finely diced celery, olives, or pickles, sun dried tomatoes, roasted red peppers
- bacon, sausage tuna, salmon, chopped shrimp, cheese, caviar
Decorate the deviled eggs for different seasons:
- Halloween: spider eggs or dragon eggs
- Thanksgiving: turkeys or pumpkins
- Christmas: wreaths or trees
- football: with herbs or with bacon
- Easter: chicks or bunnies
- 6 boiled eggs
- 3 tablespoons mayonnaise
- ½ teaspoon ground mustard
- salt and pepper (to taste)
How to Boil Eggs
- Puncture the large end of each egg with a straight pin or ice pick to release the air from the egg and make a perfectly shaped cooked egg.
- Place eggs in a medium size sauce pan and cover with lukewarm tap water. (If you are going to color the eggs for Easter, add about 1 tablespoon of white vinegar.)
- Cover pan and bring water to a gentle rolling boil. Turn off heat immediately, leave pan covered and set timer for 15 minutes.
- At the end of the time carefully drain hot water from pan and fill pan with cold tap water and a dozen ice cubes. This prevents over cooking as well as making the shells easier to remove. Let sit for about 15 minutes, drain water.
- Chill eggs until ready to prepare. Remove shells and rinse.
- Cut eggs lengthwise in half. Carefully remove yolks to a small bowl. Mash yolks thoroughly with a fork. Add mayonnaise, ground mustard, salt and pepper.
- Spoon mixture evenly into egg whites. (If you are so inclined, you can fill a pastry tube with the yolks to fill the whites for a fancy presentation. A heavy plastic storage bag can be substituted for a pastry tube. Spoon the filling into the bag, push into one corner and snip off about a quarter inch of the tip.)
- Chill. Sprinkle with paprika before serving.
Until next time, happy eating.