There is no denying that deviled eggs are a classic. A tray of these beauties could be found at nearly every warm weather get together I attended back as far as I can remember. They are simple to make, can be served at room temperature or chilled and can be whipped up in advance. They are so popular that you can often find a custom deviled egg platter in many dinnerware collections (this is my favorite blue Le Creuset version!). If you grew up in a family that attended, hosted or even just dropped by potlucks, family picnics, church socials, barbecues or the occasional holiday get together then there is a good chance that you have or at least are familiar with a deviled egg recipe.
Well, this one is mine and I think you’re going to love it…
The first thing you will need is a dozen eggs. I like using extra large eggs, but technically any sized egg will work. When it comes time to remove their shells, the older the eggs are the better. Really fresh eggs can be tough to de-shell, so stick with eggs that have been refrigerated for a little while, just to make things easier on yourself.
My tried and true method for hard boiling eggs is to put all of them in a large pot and fill it with enough cool water to cover the eggs by about an inch. Place the pot over medium high heat and bring the water to a rolling boil. As soon as the water begins boiling, cover the pot and turn the heat off. Keep the pot over that burner though and set a timer for 10 minutes.
As soon as the timer goes off, transfer the eggs into an ice bath (a large bowl full of ice water)…
Let the eggs chill in the ice bath for about 15 minutes before peeling them.
I usually set up a little assembly line when I am making deviled eggs, so as soon as one is peeled, I rinse it off, cut it in half lengthwise (photo above) and pop the yolk into a bowl. Set the whites cut side up onto a plate and continue until every egg is prepped…
Break the yolks up and add 1/3 cup of mayonnaise, 1 tablespoon of softened butter, 1 tablespoon of dijon mustard, 1 tablespoon of fresh lemon juice or pickle juice (depending on if you prefer some tang or saltiness), 1 teaspoon of honey (or sugar), 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
Mix until everything is smooth and fully combined.
Add this mixture into the bowl with the egg yolks and mix until the egg yolks are completely broken down and everything is fully incorporated. I like using a potato masher to break up the yolks and then switch over to a silicone spatula to work everything together.
Do a quick taste test and add additional salt, pepper or lemon juice if preferred.
Transfer the filling into a piping bag with a large round or star tip. If you aren’t too concerned with how perfect your deviled eggs look, you can skip the piping bag step and simply spoon the filling into the egg whites.
Whichever method you decide on, divide the filling between the 24 egg white halves and be sure to pile them up nice and high…
Once your eggs are filled, garnish with a sprinkle of paprika (I occasionally use chili powder or cayenne pepper, as well) and some finely chopped parsley, dill or chives…
These deviled eggs are simple and delicious. The filling is creamy and flavorful with a hint of brightness from the fresh lemon juice. Whether you need a big tray of deviled eggs for a backyard barbecue or just have a weekend hankering for an old classic, give these deviled eggs a try… I bet you will love them!
Classic Deviled Eggs
Ingredients
- a dozen eggs
- 1/3 cup of mayonnaise
- 1 tablespoon of butter, softened
- 1 tablespoon of dijon mustard
- 1 tablespoon of fresh lemon juice
- 1 teaspoon of honey or sugar (optional)
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 teaspoon of paprika (garnish)
- fresh parsley, dill or chives, finely chopped (garnish)
Instructions
- Place a dozen eggs into a large pot and add enough cool water to cover the eggs by about an inch
- Place the pot over medium high heat and bring the water to a rolling boil
- As soon as the water begins to boil, cover the pot and turn off the heat (leave the pot on the burner)
- Set a timer for 10 minutes
- After 10 minutes, drain the eggs and transfer them into an ice bath
- Let them sit in the ice bath for 15 minutes to cool
- While the eggs cool, combine 1/3 cup of mayonnaise, 1 tablespoon of softened butter, 1 tablespoon of dijon mustard, 1 tablespoon of fresh lemon juice or pickle juice, 1 teaspoon of honey (or sugar), 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper in a small dish and set aside for now
- Once the eggs have cooled, remove the shells
- Slice the eggs in half length wise (photos above)
- Separate the yolks and whites
- Add the yolks into the bowl with the filling and mix until smooth and fully combined
- Place the whites cut side up on a plate
- Transfer the filling into a piping bag with a large round or star tip (optional)
- Fill each white with filling and garnish with a sprinkling of paprika and some finely chopped herbs
- Serve immediately or store in an airtight container in the refrigerator until ready to serve
