Why are they called deviled eggs?

Many countries have their version of deviled eggs with a different name; stuffed eggs or dressed eggs are two examples. When referring to food in the U.S., the term deviled came from the late 1700’s and referred to spicy, highly seasoned food, or food cooked in hot spices. While the basic deviled eggs get a small kick from mustard, you can definitely spice these up to live up to their name.

Is there a right way to hard boil and peel eggs?

There are many theories on how to hard boil eggs. Our advice is if you have a method that works for you, stick with it. Check out our Easy Deviled Eggs 101 for more information.

Can I decorate deviled eggs?

Absolutely - be creative and have fun! There are a lot of ways to make deviled eggs your own. From how you mix the yolk filling, to how you cut them and fill them, to how you garnish them.

Classic Deviled Eggs - Appetizer Bliss

Description

Easy classic deviled eggs are a delicious appetizer for family gatherings, parties, or the holidays!

Ingredients

Scale

12 eggs
1/2 cup mayonnaise (or greek yogurt)
4 teaspoon dijon mustard
Salt and pepper to taste
Smoked paprika for garnish

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Instructions

Place eggs in a saucepan, single layer, and add enough water to cover the eggs by at least an inch.
Cook on medium-high heat until the water boils. Turn the heat down and gently boil for 10 minutes. Run eggs under cold water.
Let the eggs cool enough to handle (about 15 minutes), then peel the shell from the eggs.
Cut the eggs in half lengthwise.
Hold the cut half over a bowl and gently ‘pop’ the yolk out of the white part. Do this with all 24 halves. Place egg whites on a tray.
Add mayonnaise, dijon mustard, and salt and pepper to the bowl with the yolks. Use a hand mixer to mix everything together. You want this to be smooth and not have large pieces of yolk in the mix.
Fill a piping bag fitted with a large tip with the yolk mixture.
Pipe the yolk mixture into the center of the white. You should have enough yolk mixture to mound the filling above the edge of the white.
Place on a serving platter, sprinkle with paprika.
Serve.

Notes

See Easy Deviled Eggs 101 for more information on all things Deviled Eggs! Boiling, peeling, decorating, it is all covered in the 101.

Add an extra egg or two to the pot when hard boiling them in case there are problems peeling some of the eggs.

No piping bag? Use a ziploc bag and cut one corner off - you don’t even need a piping tip or use a spoon and spoon the filling in. NOTE: we don't like single use plastic items and recommend adding a reusable piping bag to your kitchen toolbox!

Prep Time: 5 minutes
Assembly Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Cook
Cuisine: American

Nutrition

Serving Size: 1 deviled egg
Calories: 68
Sugar: 0.1 g
Sodium: 183.2 mg
Fat: 5.8 g
Carbohydrates: 0.2 g
Protein: 3.2 g
Cholesterol: 94.9 mg