Classic Deviled Eggs Recipe (2024)

I have friends who make these regularly for potluck events and they swear by putting the filling in a small plastic baggie, cutting off the corner and using it as an impromptu pastry bag. This is a much easier way to fill the shells of the whites than using a spoon. They even transport the whites and filling this way and then fill them up at the destination. Yum! (And yes to capers and butter!)

A bit harsh, no? Zipper bags contain no BPA or dioxins. Many foods touch plastic. If one wants to avoid any contact that’s a personal choice. Sorry you are ‘more than turned off’ by viewing food prep at a potluck, but many consider making dishes together part of the fun. Lastly, the baggie-piping trick is as old as baggies but every technique is a revelation the first time it’s seen. Tobey could be young or just not seen it before, thinks it’s neat and wants to share-no need to be dismissive.

Add a tablespoon of softened butter. Julia Child's trick, makes them just bit more luxurious.

I've started pinpricking the eggs prior to boiling and have had gloriously simple peeling ever since. Thanks for sharing all the recipes- I've often made them last minute so great to have some more options. The people complaining about the health issues of piping through the corner of a baggie seriously need to find something real to complain about.

Since a stroke, I have significant disabilities and am no longer able to cook things requiring boiling water. I put the eggs into a mini muffin tin and bake them at 325 for 30 minutes. Immediately dunk into ice water and crack to make the peeling easy. Works for me and no one-handed handling of boiling water. Also, a little bit of dill added to the yolk mixture is an amazing addition to the taste.

One of the issues with hard boiled eggs is getting the shells off without damaging the eggs. Somewhere on the internet I discovered a sure fire way to make hard boiled eggs so that there is no issue with removing the shells. Steam the eggs! Use a double boiler and place cold eggs into the steamer basket and steam for 13 minutes. Plunge eggs into cold/ice water.
This method has never failed me in having perfect eggs without having parts of the egg come off with the shell.

Is this heresy? A couple of teaspoons of sweet pickle juice in lieu of vinegar.

Nothing to add here, but just wanted to say I love reading everyone's variations on a classic. I'm taking notes on all of them!

Have used horseradish for about 4 decades to perk the eggs up a bit. Like the eggs to bite back.

My mother's recipe from Pennsylvania Dutch country uses dry mustard (Coleman's) and a few drops of red wine vinegar in addition to the mayo, salt & pepper. Add mustard and vinegar in small amounts until you get the taste desired - you can always add more, but can't subtract! They are called Deviled Eggs for a reason. Garnish with parsley & paprika. Everyone loves these and one never makes enough to please the crowd.

To make peeling much easier, start with eggs at least a week old and use a push-pin to puncture the round bottoms. Then drop them into gently boiling water for 40 seconds or so. Turn heat down to a simmer and cook, partially covered, for 10 minutes. Drain and rattle eggs around the pan to crack the shells. Immerse in ice water and let them get totally cold. Peel under cold tap water. To end up with centered yolks, store carton on its side in the fridge.

Wonderful recipe and very adaptable. For a dozen eggs I added 2 tablespoons softened butter (my grandmother used to add melted butter), about 1 tablespoon chopped capers and about 1/8 teaspoon red wine vinegar to the recipe. I also sprinkled each egg white half with a tiny pinch of kosher salt. Superb!

YAY! A recipe I recognize, and which doesn't add weird additional ingredients. This is THE gold standard for deviled eggs. ALWAYS use Coleman's dry mustard (the deviling factor) - Dijon isn't the same at all - and a tiny pinch of curry powder is optional. My mother made them as part of our ritual picnic lunch for the beach in the 60's and 70's...fill the halves, pair them back together and wrap each egg in a small bit of plastic wrap; all tucked in a Tupperware.

Might help to sprinkle a little salt on the egg white before filling it too.

I like to include sweet pickle relish!

One alternative to boiling water & oven: put the eggs in an air fryer for 15 min at 250°F is perfect every time. Still plunge in in ice water after & pinprick them before cooking, but it does go a tiny bit faster this way.

Mine were always scooped up. French’s classic yellow mustard and Hellmans mayo. A touch of dill pickle juice and some green pickle relish. Maybe a sliced olive on top

mayo, yellow mustard, sweet pickle relish, salt, pepper, +/- dill, smoked paprika, or hot sauce...

Get yourself a German Eierpieker!! It’s a nifty little egg pricker!

If I have it, I adjust the recipe with wasabi and seasoned rice wine vinegar to give it a zing and top with a bit of pickled ginger.

These were so delicious. I steamed the eggs to make them easy to peel. (Boil 1” water in a big pot; add eggs in a steamer basket; lower heat to medium low and simmer 13-14 minutes. Transfer to a lidded container of ice water for 15 minutes or so; dump part of the water and shake the eggs in the closed container for a minute or so — 40-60 shakes should do it. Slip off the shattered shells.)The only changes I made was to use Chipotle Tabasco and smoked paprika to add a bit of smokiness. Yum!

Horseradish Roe

Similar to the recipe I use but I add (pickle) relish, sometimes sweet, sometimes dill.

After trying every hard boiled egg making recipe for decades, I have recently found that the ONLY one that results in an easy peel is steaming them and then covering them in tepid water. The amount of time depends on the size of the eggs and how you like them cooked. I do 10 minutes for golden, slightly jammy large eggs. Since finding this technique, I always have peeled hard boileds in the fridge.

How do you get the filling to be creamy, and not full of little yolk chunks? Blend it? Mixing by hand has never led me to a smooth filling.

AWESOME

We always had Deviled Eggs growing up in Massachusetts that included Deviled Ham--a cute little can with white wrapping and a red devil on it. To me, that's what makes the eggs "Deviled"!

I will try adding the tablespoon of butter, I never heard of that before but it sounds delicious. However, for 12 deviled egg servings in usually cook 8 eggs. This gives me at least 12 good shells (sometimes an egg cracks during cooking and the white doesn’t turn out well) AND the extra yolks make it so all the 12 are brimming with filling. Additionally, I follow the general recipe and adding a slice of smoked salmon topped with caviar makes the eggs a real treat.

Oie added miso

For easy peeling after shocking the eggs in the ice bath, peel them under warm running water. For some reason this works, even with fresh eggs. I’m guessing the 2 changes in temperature loosen up the shells.