Classic Deviled Eggs Recipe for Easter
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The classic deviled eggs recipe — perfectly set yolks, a creamy Dijon-mustard filling, smoked paprika finish. The holiday's appetizer that disappears before anyone has found their seat. Makes 24 halves.
by: HF KITCHEN
Every Easter table needs a dish that disappears before the main course arrives, and deviled eggs are that dish without exception. The appeal is primal and uncomplicated: a perfectly cooked egg white, a filling that is simultaneously creamy, tangy, and faintly mustardy, and a finish of smoked paprika that makes each one look more considered than the five minutes it took to assemble. They are the appetizers that nobody asks about in advance, and everybody asks about once they have eaten three.
The secret to a great deviled egg is twofold. The eggs must be cooked precisely — just long enough for the yolks to set fully golden without a grey ring forming — and the filling must be seasoned aggressively enough that it holds its own against the neutral white. Taste it before it goes in. Then taste it again. Piping looks polished; spooning is entirely acceptable. What is not acceptable is making too few.
Classic Deviled Eggs recipe
INGREDIENTS
Makes 24 halves · Prep 20 min · Cook 12 min
12 large eggs, at room temperature
⅓ cup good-quality mayonnaise
1½ tsp Dijon mustard
1 tbsp apple cider vinegar or pickle juice
Salt and white pepper, to taste
Smoked paprika, to finish
Fresh chives, finely sliced, to garnish
Optional: a dash of hot sauce for heat
METHOD
Cook the eggs precisely. Place eggs in a single layer in a saucepan and cover with cold water by one inch. Bring to a full boil over high heat, then immediately cover, remove from heat, and let sit for exactly 11 minutes. Meanwhile, fill a large bowl with ice and cold water.
Ice bath and peel. Transfer the eggs directly to the ice bath and leave for a full 14 minutes — this stops the cooking and prevents any grey-green ring from forming around the yolk. Gently tap each egg on the counter, roll it between your palms to loosen the shell, and peel under cool running water. Pat dry.
Halve and remove yolks. Slice each egg in half lengthwise with a sharp knife wiped clean between cuts. Use a small spoon to scoop the yolks cleanly into a bowl. Arrange the whites on a serving platter or an egg holder if you have one.
Make the filling. Mash the yolks with a fork until fine and crumbly, then add the mayonnaise, Dijon mustard, and apple cider vinegar. Beat with the fork — or an electric hand mixer for a particularly silky result — until the filling is completely smooth and creamy. Season generously with salt and white pepper. Add the hot sauce if using. Taste. Adjust. The filling should be notably more flavourful than you think it needs to be.
Fill and finish. Transfer the filling to a piping bag fitted with a round or star tip, or use a zip-lock bag with one corner snipped. Pipe the filling generously into each egg white half, mounding it slightly above the surface. Dust lightly with smoked paprika and scatter the chives over the top.
Serve immediately, or chill briefly. Deviled eggs are best served within an hour of assembly. If making ahead, prepare the filling and store it separately in the piping bag in the refrigerator, piping just before serving. The filled eggs will hold for up to 8 hours, covered, in the refrigerator.e. You can even turn on guest commenting in the Editor so people can reply without signing in to your site.
Note: Slightly older eggs peel considerably more easily than the freshest eggs from the market — if you know you are making these for Easter, buy your eggs a few days in advance. For a table with multiple courses, double the batch. Deviled eggs never have leftovers, only regrets.
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