Like many people, I love a good deviled egg. There is something about these little bites of heaven that is both kind of fancy, but very comforting at the same time.
They take a little time and care, but they are everybody’s favorite thing to eat at a party.
You can top them with just about anything from chives to smoked salmon, but I like paprika on my deviled eggs because it gives a little color and flare, with just a hint of spice.
Deviled eggs are best when they are made ahead of time so that they get a chance to get nice and cold in the fridge. You can store them in an airtight container and snack them if you get hungry, or make a big batch of them and bring them to an Easter party this weekend.
Classic Homemade Deviled Eggs
Makes 4 deviled eggs (but you can easily scale this recipe up)
2 tbsp of mayo (I used an avocado oil mayo, but feel free to use your favorite mayo)
1/2 tsp yellow mustard
3/4 tsp water
Sprinkle of paprika for garnish
1. Place your eggs in a pot and cover with about 3/4 – 1 inch of room temperature water. Cover and bring the pot to a boil over medium high heat. Take the pan off the heat, and set aside (keeping the lid on the pot) and set a timer for 12 minutes.
2. After 12 minutes, take a slotted spoon and transfer the eggs to a big bowl of ice water and let them sit for 20 minutes. Peel and slice the eggs in half. If the eggs still feel warm at this point, transfer them to an airtight container and refrigerate until completely cool.
If the egg yolks are too warm when you mix them with the mayo, the filling for the deviled eggs will split, so you want the eggs to be nice and cold before you move on to the next step.
3. You can mash up the filling for the deviled eggs in a bowl with a fork, but the I find that the way to get the smoothest texture is to use a food processor. Add the cooked egg yolks, mayo, mustard and water to a food processor and blend until smooth (or mash together in a bowl with a fork, it will taste just as good).
If the food processor overmixes the filling and you see that the filling has separated, that’s ok. It’s an easy fix.
Add a few drops of water to a bowl with about about 1/4 – 1/2 tsp of the deviled egg filing. Mix together until smooth and it should become creamy and emulsified again. Keep whisking in little bit of the separated filling mixture into the emulsified filling (adding the occasional little bit of water if needed to get the mixture to become smooth again) until all the separated mixture has been whisked into the smooth mixture.
Don’t be afraid to adjust the taste of the filling to your liking. If you like a more spicy deviled egg, add a little more mustard (or use dijon mustard instead of yellow mustard if you want to live on the edge). If you like creamier and milder flavored deviled egg, add a little more mayo. It’s completely up to you, so make the deviled egg that you want to eat.
4. Spoon the filling into a ziploc bag and cut off a bit of one corner of the bag. Pipe the filling into the cooked egg whites and then sprinkle each deviled egg with a bit of paprika.
You can also skip piping the mixture and just spoon it into the cooked egg whites instead to give the deviled eggs a more friendly and comfortable kind of charm.
However you make them, I’m sure that they will taste AMAZING.