It’s no secret that I’m a deviled eggs connoisseur of sorts. I’ve professed my love for smoked salmon deviled eggs, pickled beet deviled eggs — even drunken deviled eggs. But silly me skipped right over the classic deviled egg recipe, and I feel that it’s best we back track and share how to make the best classic deviled egg you’ll have (keep scrolling for a video tutorial, too!) I joke that they’re boring, but they’re really anything but. I mean, just look at these beauties.
Egg Plate | Marble Bunny | Footed Bowl (similar) | Toile Eggs | Dish Towel | Gallery Wall | Wallpaper
To me, the best deviled egg starts with the way you cook the eggs. If you’ve looked anywhere across the internet, there must be 100+ ways to “do it right.” They want you to drop room-temperature eggs into boiling hot water. Or start them in cold water and bring them up to temperature. It’s 10 minutes. No, it’s 13 minutes.
Some people say “use only older eggs”, while others say “use only fresh eggs,” – but how am I to know how old the eggs are when I buy them? Do I really have to stick them in the back of my fridge for weeks just to be sure they’re properly “aged?”
The Key to Getting an Egg to Peel Easily
Well, there is a trick to making the best deviled eggs: You purposefully crack the egg. Now, stay with me. I’m talking about a hairline crack. Tap the egg gently on a hard surface until you hear it “snap.” GENTLY IS KEY! It may require tapping for several seconds. This creates a tiny crack and breaks the membrane. This separation is the key to blemish-free hard-boiled eggs that are perfect for becoming little flavor boats.
So on your next holiday, or any time you’re craving them, remember this best deviled egg recipe! They never miss and now you know the best way to make the process painless. Also, if you’re feeling really fancy you can make a simple mignonette dressing. It’s my personal favorite addition to this classic.
The Best Deviled Egg Recipe
This is the original. The OG. The classic. The hero. The deviled egg that everyone knows and loves, perfectly executed.
Servings: 12 half eggs
- 6 hard boiled eggs chilled, peeled
- 1 1/2 tbsp mayonaise
- 1 1/2 tsp dijon mustard
- 1 tbsp pickle juice
- paprika
- butter lettuce cups optional
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Cut the eggs in half. Put the yolks into a bowl, and lay the whites face up on a platter (if using butter lettuce, set each half egg on a piece of butter lettuce).
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Using a fork, break the yolks into small pieces as much as you can. Add 1 tbsp mayo, 1 tsp dijon, and 2 tsp pickle juice. Using a hand mixer, blend the mix together until uniform.
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Add the remaining mayo, mustard and pickle juice, and blend until smooth. Add the mix to a piping bag or a zip top bag with the corner cut out.
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Pipe the mix into the center of each egg evenly. Sprinkle each with a pinch of paprika, and serve chilled.
