Deviled Eggs Recipe
Deviled eggs, one of the most popular platters at brunches and luncheons across the land and especially welcome at holiday gatherings like Easter or at an open house party, are often considered a devilish challenge by chefs who have yet to try their hands at these age-old classics. But is that reputation deserved? Not so much, according to chef and recipe developer Cecilia Ryu. "I don't think these are tricky at all," she says, adding: "These are very easy to serve, which make them perfect appetizers for parties."
Not only are deviled eggs actually pretty easy to make, they are very easy to make look impressive, so you can score twice when you create a platter of food that will catch a guest's eye and then please his or her palate. And no one has to know that they were actually pretty simple to whip up.
All that said, there are a few mistakes to watch out for, so as with any recipe, make sure you actually read through this one before you get to the cooking. And if you want them to look as great as Ryu's, do make the modest investment in some piping bags and tips — hey, your cupcakes will thank you, too!
Gather your ingredients to make these deviled eggs
While deviled eggs seem a fancy foodstuff requiring unique ingredients, the fact is you probably have everything needed to whip up a platter in your kitchen already. For this classic take on the dish, you'll need six large eggs (at room temperature) a tablespoon of sour cream, two tablespoons of mayonnaise, a quarter of a teaspoon of yellow mustard, salt and black pepper to taste, two tablespoons of chopped chives, and paprika for sprinkling.
"This recipe is for basic deviled eggs," says Ryu, "but you can use this recipe as base for different flavor combinations. You can add hot sauce for a bit of spice or add different herbs or bacon. The combinations are endless."
Boil, chill, and peel your deviled eggs
"The most difficult part is boiling the eggs properly," says Ryu. "If you under-boil, the yolk will not be firm enough. If you over-boil, an unpleasant green ring will form around the yolk." Fill a medium-sized pot halfway with water and bring to a boil on medium-high heat. Using a slotted spoon, carefully lower the eggs into the water, lower the heat to medium, and boil for 12 minutes.
Now drain the water while leaving eggs in the pot, then continuously run cold water over the eggs for one minute, then refill pot with cold water. Alternatively, place eggs in an ice water bath. " If using an ice bath, make sure you fill a large bowl with ice and water, enough to cool down the number of eggs you are boiling, and check the water to see if it is still cold," says Ryu.
Once eggs are cool enough to handle, peel and rinse them under cold running water to remove any remaining shell pieces.
Prepare the yolk filling for your deviled eggs
Once the deviled eggs are cooled, peeled, and rinsed, slice each of the boiled eggs in half lengthwise. With a small spoon, scoop out each of the egg yolks and transfer all of them to a small mixing bowl. Now add the sour cream, mayonnaise, and mustard to the bowl with the cooked yolks.
Next, using a fork, mash eggs yolk and wet ingredients and add and salt and pepper to taste. Stir until everything is well combined and smooth with little to no lumps. Taste the yolk mixture to check the flavor of the seasoning, and add more salt and pepper if needed.
Fill the egg white holes then dress up your deviled eggs
Using a piping bag or, if need be, just a small spoon, fill the egg white holes with the smooth and creamy yolk mixture, making sure to distribute the filling evenly — you can always go back and add more, but removing excess will be messier. Now sprinkle the filled eggs with paprika and chopped chives for this classic take, or take a devil-may-care attitude and toss on bacon bits, red pepper flakes, or whatever sounds devilishly delightful.
Serve your deviled eggs immediately or cover them and place them in refrigerator until ready to serve. "These will keep safe in the fridge for up to two days, but they are so good, I highly doubt you will have leftovers," says Ryu.
- 6 large eggs, room temperature
- 1 tablespoon sour cream
- 2 tablespoons mayonnaise
- ¼ teaspoon yellow mustard
- 2 tablespoons chopped chives
- Salt & black pepper to taste
- Paprika for sprinkling
- Fill a medium-sized pot halfway with water and bring to a boil on medium-high heat. Using a slotted spoon, carefully lower the eggs into the water. Lower the heat to medium and boil for 12 minutes.
- Drain the water while leaving eggs in the pot. Continuously run cold water over eggs for 1 minute, then refill pot with cold water. Alternatively, place eggs in an ice water bath.
- Once eggs are cool enough to handle, peel eggs. Rinse peeled eggs under cold running water to remove any remaining shell pieces.
- Slice boiled eggs in half lengthwise, then use a small spoon to scoop out egg yolks and transfer to a small mixing bowl.
- Using a fork, mash eggs yolk and add sour cream, mayonnaise, mustard, and salt and pepper to taste. Stir until combined and smooth with little to no lumps — taste to check for seasoning, and add more salt and pepper if needed.
- Using a piping bag or a small spoon, fill the egg white holes with the yolk mixture.
- Sprinkle with paprika and chopped chives, then serve immediately or cover and place in refrigerator until ready to serve.
| Calories per Serving | 109 |
| Total Fat | 8.9 g |
| Saturated Fat | 2.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 188.9 mg |
| Total Carbohydrates | 0.5 g |
| Dietary Fiber | 0.0 g |
| Total Sugars | 0.3 g |
| Sodium | 134.9 mg |
| Protein | 6.4 g |
