Bedeviled Eggs
Classic Deviled Eggs Recipe (makes 6 halves)
3 eggs (this will make 6 halves)
1 tablespoon (3 teaspoons) of mayonnaise
1 1/2 teaspoons of Dijon mustard
Paprika
Cayenne pepper
Salt and pepper
Parsley for garnish
A friend of mine calls deviled eggs “bedeviled eggs.” Actually, I'm not even sure he knew they were really called deviled eggs. The name stuck with me because why have deviled eggs when you can have bedeviled eggs?
I love these eggs however they're made. There's just something wonderfully decadent about them. You can dress them up or down.
This is the simple version. It's the bare bones: mayonnaise and mustard.
how to make deviled eggs
Boil the eggs (pro tips on that below if you need help) and gently slice them in half. Gorgeous color, huh? Well done.
Now it's time to make the filling.
Combine your mayonnaise and mustard with the yolks, season with salt and pepper, and mash with a fork.
This filling is such a blank canvas — consider it the most basic deviled eggs recipe.
how to make the best hard-boiled eggs
The secret to making great deviled egg starts with knowing how to properly hard-boil an egg.
Place the eggs in cold water in a saucepan on the stove. The water should cover the eggs by about 1/2 inch (in other words, they should be submerged). Bring the water to a boil. Once the water is boiling, turn off the heat and cover the pot. Let the eggs sit in the hot water for about 12 minutes for large eggs.
Pro peeling tip: Remove the eggs from the water and let them sit until they cool completely. Or, if you’re in a hurry, an ice bath works wonders. If the eggs are not cooled, their shells will not peel easily (the shell will stick to the egg). I peel mine submerged in ice water.
how to dress up your deviled eggs
To make a deviled egg recipe with a bit more flair, add chopped spicy pickles or some Sriracha for added heat.
Sprinkle with paprika and a dash of cayenne pepper for heat. Garnish with parsley.
I'll typically refrigerate them before I eat them just because I prefer to enjoy them cold.