What is the best recipe for deviled eggs?
Some deviled eggs have dry mustard, some have wet mustard. Some have vinegar while others have avocado. Some are topped with mini pickles, others with olives, etc. (you get the idea!)
I have a recipe that’s guaranteed to be a hit at your next Thanksgiving, Easter or Christmas celebration!
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No matter the holiday or occasion, I’m always asked to bring my “famous” (or…famous enough) deviled eggs. They are the perfect, protein-packed side dish. Did I mention they are keto-friendly? And easy to make? What makes (or breaks) deviled eggs for me is dry mustard versus wet mustard!
Now, I KNOW wet mustard is a popular ingredient in the south for dishes like deviled eggs and potato salad…but dry mustard is the only way to go for deviled eggs! Trust me on this one. The purpose of the wet mustard is the vinegar which cuts the fat in the mayo and yolk. But, I just want to LIVE and enjoy that rich creaminess!Jump to Recipe
Tip for boiling eggs that will peel more easily:
1. As soon as eggs are brought to a boil, remove them from the heat and let them set for exactly 15 minutes.
2. Remove them with tongs and place into ice water for exactly 5 minutes.
3. Peel using a spoon to slip underneath the shell to help peel without damaging the egg white.
What items are needed to make deviled eggs?
You may need the following items:
What are the ingredients for deviled eggs?
I like to keep this recipe for deviled eggs easy and simple because the simplicity is what highlights the richness of the taste. You want your eggs to compliment your main course. For example, if you are serving turkey for Thanksgiving, it’s a leaner, milder tasting poultry. Pairing it with rich and creamy deviled eggs with the tang of the dry mustard really activates the palate for an overall fabulous holiday meal experience.Print Recipe
The Best Recipe for Deviled Eggs
- Hand Mixer
- Mixing Bowl
- Measuring spoons
- Measuring cups
- 12 eggs
- 1/2 cup of mayonnaise
- 1/8 tsp salt
- 1/4 tsp of dry mustard
- A “pinch” of pepper
- Paprika for seasoning/garnish
- Put eggs in a pot and fill until they are just covered by the water.
- Bring to a rolling boil and then remove from heat. Let the eggs sit for exactly 15 minutes.
- Drain the hot water from the pan and move the eggs to cooler water. Let them stay until they are cool enough to comfortably touch and peel. (sometimes I will boil the day before and refrigerate the eggs overnight.)
- After peeling all of the eggs, cut them in half and set the hard yolks aside in a mixing bowl.
- Add all ingredients-except for the paprika-to the bowl of egg yolks
- Mix the ingredients until smooth with a hand mixer. (Use a fork or potato masher if you don’t have a mixer.)
- Refill the egg whites with the yolk mix and sprinkle with paprika.
How long do deviled eggs keep?
I don’t know the actual scientific answer for this. I just know that I’m not comfortable eating something like eggs after 24 hours. Make sure they are stored in the refrigerator in a tightly sealed container. Never leave out for more than 2 hours.
A lot of people get food poisoning around the holidays by leaving food out for too long. Please toss these if they have been left out for more than 2 hours. Some people claim they never get ill and leave things out for much longer. My mom was a home economics teacher, and we have always erred on the side of caution when it comes to food safety.
For more information on food safety to ensure a healthy holiday please read the USDA guidelines HERE.
Bonus tips for deviled eggs:
To dress up your eggs for a more formal event, pipe the yolk mixture through an icing bag and decorative tip. The mixture can be messy and this will take a lot of mess out of the plating and offer an elegant presentation sure to impress your guests.
My son is obsessed with all things creepy and spooky. So, we threw him a Halloween-themed birthday party for his 2nd birthday. I made these exact deviled eggs and topped them with paprika and green olive slices. We called them “Monster Eye Balls”. The paprika really drove home the “bloodshot eye look”! Haha! Also, this could be helpful for picky eaters as it helped my son learn to love boiled egg whites. Involve your picky eaters in the process of making “monster eye balls”and they just might give the finished product a try!
Another thing that I found incredibly helpful for deviled eggs during the holiday season was a deviled egg carrier. I’m always making these for family get togethers, and I cannot tell you how many times it’s been such a pain! I tried putting them on a plate with plastic wrap and a sealed container. They slide all over the place creating a gigantic mess and ruining any sort of appetizing presentation. I tried showing up to my parents’ early to make them at her house on Thanksgiving morning. That was a case of too many cooks in the kitchen and creating a huge mess just hours before guests were due to arrive.
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