It’s hard to find an appetizer as timeless as Classic Deviled Eggs! I even added three different flavour variations to mix it up. Try it in classic, curry or dill pickle. These are sure to be a party favourite.
I kind of couldn’t believe I didn’t have these on the blog before! Deviled eggs work as a great appetizer for basically any occasion or a welcomed addition to a brunch spread. The three different flavours are kind of like a choose your own adventure! Honestly, all of them were delicious, so serving all three at a party would be a good call. Note: I have truly never been at a party where people don’t always devour the whole tray of deviled eggs, so plan accordingly!
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What Is a Deviled Egg?
They are hard boiled eggs that have the yolks removed, are mashed into a creamy mixture, and added back into the egg whites for serving. I grew up in the 80’s, and these were basically their own food group. Consider them like a twice baked potato of sorts? “Deviled” comes from back in the 1700s, meaning foods prepared with spicy or zesty ingredients or over very high heat. Later, the definition evolved to include mayonnaise (deviled ham, deviled crab) all of which are very mayo forward.
How To Make Deviled Eggs
- Prepare the eggs: Hard boil eggs (see my method below), drain and place in an ice bath.
- Mash the yolks: Slice the eggs in half lengthwise and remove the yolks with a spoon (per the recipe below). Use a fork to mash them with the other ingredients until creamy and smooth.
- Fill the eggs: Spoon the egg yolk mixture (or pipe with a piping bag or plastic bag with the tip cut off) into the shelled egg whites. Ta da! Garnish with some paprika and chives or other fresh herbs.
The Perfect Hard Boiled Egg
Did you know that older eggs are easier to peel? The air pocket the bottom of the eggs gets bigger the older it is, so farm fresh eggs are a bit harder to peel!
Step 1: Bring a large saucepan of water to a boil over medium-high heat. Carefully lower the eggs into the water and cook for 10 minutes, maintaining a gentle boil. Carefully transfer the eggs to a bowl of ice water and cool until you can touch them, about 5 minutes.
Step 2: Peel carefully! Peeled or unpeeled hard boiled eggs will keep in the refrigerator for up to 5 days.
If you make this recipe, be sure to tag me on Instagram with the hashtag #fraicheliving or leave a comment/rating below. I would love to know how you liked it!
xo Tori
Classic Deviled Eggs
Classic Deviled Eggs
It's hard to find an appetizer as timeless as Classic Deviled Eggs! I even added three different flavour variations! Try it in classic, curry or dill pickle. These are sure to be a party favourite. My granny used yellow mustard, but either Dijon or yellow mustard works.
Ingredients
Classic Deviled Eggs
- 6 eggs
- 1/4 cup mayo
- 1 teaspoon white vinegar
- 1 teaspoon Dijon or yellow mustard
- salt and pepper to taste
- paprika to garnish
- chives, chopped to garnish
Dill Deviled Eggs
- 6 eggs
- 1/4 cup mayo
- 2 teaspoons dill pickle juice
- 1 teaspoon Dijon or yellow mustard
- 2 teaspoons fresh dill, plus extra for garnish
- 1 tablespoon dill pickles, finely chopped
- salt and pepper to taste
Curry Deviled Eggs
- 6 eggs
- 1/4 cup mayo
- 1 teaspoon white vinegar
- 1 teaspoon Dijon or yellow mustard
- 1/2 teaspoon curry powder
- salt and pepper to taste
- chives, chopped to garnish
Instructions
-
Hard boil the eggs (8-10 minutes), drain and place in an ice bath. Remove egg from shells, slice the eggs in half lengthwise and remove the yolks with a spoon. In a medium bowl, use a fork to mash the yolks with the other ingredients until creamy and smooth.
-
Spoon the egg yolk mixture (or pipe with a piping bag or plastic bag with the tip cut off) into the shelled egg whites. Garnish with some paprika and chives or other fresh herbs! Store in fridge until ready to serve.
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