You know deviled eggs have made a comeback when they’re on almost every hipster menu in America.
I love that something like a deviled egg can be a hipster favorite while also being the most coveted item brought to a potluck, usually by an older woman who dishes out advice as good as her food. I’m thinking now of Mrs. Rutter, who recently reassured me, as I stuffed my second of her deviled eggs into my mouth, that “It’s never a good idea to stay together for the sake of the children! Kids are always much happier if their parents are happy—even if that means they are divorced.” Whew! I knew that already, but it’s always good to hear an older woman say it.
This is not her recipe, but hers did remind me I’ve always wanted to learn how to make deviled eggs. I learned that the hardest thing about making them, I think, is peeling the eggs without destroying the whites. For some reason, organic eggs seem much harder to peel than others. I’ve always thought it was because they’re so fresh (in my case, my eggs come straight from the farm), but I’m not so sure. Here’s what I am sure of, though, that it only took me 52 years to figure out (doh!): If you crack the shell from the bottom, where the air pocket is, first, you have an easier time of it.
This is as simple a recipe as you can get. It’s like your basic blank canvas of a deviled egg. From here, you can get super creative and add anything you want.
Classic Deviled Eggs
Ingredients:
- 6 eggs
- A dash of apple cider vinegar
- 1 heaping Tablespoon mayonnaise
- 2 teaspoons yellow mustard
Directions:
- Boil the eggs in water with the apple cider vinegar. I can’t remember why you add the vinegar—I’ve just always done it, like my mom did before me. I always bring the eggs to a strong boil then turn the stove off and let them sit for a while to slow-cook.
- After the eggs are done cooking and have cooled a bit, peel them gently, cut them in half, and place the yolks in a bowl. If needed, rinse the whites gently and pat dry.
- As the Joy of Cooking advises regarding adding ingredients to the yolks: “moisten them pleasantly” (I love that) with the mustard and mayo. Mix until smooth.
- Spoon the pleasantly moistened yolk mixture into a zip-locking bag, then cut the tip off one side.
- Gently and evenly squirt the yolk mixture into the egg whites.
Voilà!
Obviously 6 eggs make 12 deviled eggs, which is clearly not enough to take to a party without creating resentment among the eaters. But it was enough for my two kids—who are very happy now that I am happy, thank you very much—and me to eat immediately.
This is great. You find everything but the classic recipe and I am keeping this!
I, too, had trouble peeling organic eggs. I found a tip on the Internet that REALLY works! Add a teaspoon of baking soda to the water when you put your eggs onto boil. I don’t add vinegar so I am not sure how the two would interact. The baking soda alone makes the eggs super easy to peel!
I am just learning to make deviled eggs and have gotten advice from the “pros”, the ladies who are even older than you and I but still so young at heart, who have been making them since taught by their grandmothers. And Yes, fresh eggs will be very difficult to peel. If you hold a dozen for a week before cooking they will be easier to peel. I ask my friend with organically raised chickens for her ‘older’ eggs. She has them dated and can give me ones that are already a week old if I need them for deviled eggs.
And the helpful devil-egg ladies have all said to add salt to taste in addition to the mayo, and paprika usually sprinkled on top. I will try adding the mustard, Is it powder or prepared? That is not an ingredient they have suggested.
Thanks!
LOVE deviled eggs. Mustard is a must! I also like adding a bit of horseradish now and then. I’ve found that dunking the eggs in iced water after boiling helps them peel easier as well.
Eggs are my favorite food, and hard boiled are a daily staple. But I usually wait for deviled eggs when I go to eat at the home of ‘real cooks’. But maybe I’ll try this to see how it comes out. I have a sign on my fridge door that says: “He who eats here must trust to fate to please his palate and fill his plate. Sometimes there is, sometimes there ain’t, I am no cook, I like to paint.” But, if I could make some really good deviled eggs, maybe I could add a p.s. to that sign that says, ‘except for deviled eggs’. ha. Thanks, we’ll see how it boils out.
Love those eggs! Like Maria Luci said, if you dunk them in ice water for a few seconds to one minute, they’ll peel much easier. Also like Maria Rodale said, tap the hollow end of the eggs and they will be easier to peel also.
Sarah, if you put vinegar and baking soda together, you may get a reaction you didn’t expect, you know, like the volcano from 5th grade science class! I wouldn’t do it if I were you. Use one ingredient or the other.
I dress up my eggs a bit when I don’t want basic. I add a little garlic powder, some finely minced onion (not too much) a little fresh dill, then top it off with some paprika and one caper! Like Maria said, you can play around with ingredients to add and make it your own, but prepared mustard is a MUST! I use Dijon. You can use French’s yellow if you like, but Dijon gives it more flavor. I have seen people use mustard powder, but it took some time to incorporate it well into the yolks mayo mixture.
It maybe a southern thing, but I’ve always used pickle relish (or grated sweet pickles) in place of the vinegar. They lend a slight cruchiness to the soft egg mixture. I love using cayenne pepper in place of the paprika too. )
I add paprika with the mayo and mustard and some crispy crumbled bacon. Outstanding!
Crispy bacon is a great idea, Sue!
Vinegar added to boiling water was also passed down to me. It helps seal the eggs if they crack while boiling.
Crack the big end, and then thoroughly crack the remainder…THEN peel under running water. The water acts as a lubricant, and removes all those crunchy bits. Pat dry.
My deviled eggs always disappear fast both at home and at potlucks. My filling is the classic mayo + French’s type mustard, but with about 1/3 of my special-recipe mashed potatoes mixed in. A whisper of celery salt on top &/or a sprinkle also of mild paprika or smoked Spanish paprika (the red is a must!).
The potatoes can be “planned-overs” or cooked near the time the eggs are; they can be on hold for dinner then or anytime. Use Russet potatoes, peeled and diced this way: 1/2 to 3/4″ cubes for most, + 1/4″ tiny cubes also. Celtic sea salt & fine black pepper. Water to cover about 1″ over the top. Heavy (fairly) pot. Cover and boil on high heat briskly until tender (don’t turn down the heat). Uncover and boil down the liquid somewhat (I usually skim off a cupful of it to speed reduction & for later delicious use in gravies, but leave a little in the bottom of the pot). Turn off fire. Mash with a potato masher, incorporating what liquid is left and adding heavy cream to desired consistency (don’t stint). Correct s&p seasoning if necessary. Voila.
For deviled eggs, add a few tablespoons of these potatoes, slightly warm (not hot), to the classic filling mix as above. Adjust seasonings to taste. These are plump and scrumptious!
[Incidentally, these mashed potatoes disappear quickly at dinner tables, also]