Classic Deviled Eggs

I started with this recipe from Southern Living. With our chickens laying a plethora of eggs, I’ve been making deviled eggs a lot lately for functions, tweaking the recipe to my liking.

Ingredients:

  • 12 large eggs
  • 4 to 6 tablespoons mayonnaise
  • 4 teaspoons spicy brown mustard
  • 2 to 3 teaspoons pepper
  • Paprika (optional, but not really)

Instructions:

  1. Cook Eggs (Martha Stewart Method):

    • Place eggs in a single layer at the bottom of a pot. Add enough water to cover the eggs by at least 1 inch.
    • Set the burner to high and bring the water to a roiling boil.
    • Once boiling, cover the pot, turn off the burner, and set a timer for 12 minutes.

  2. Move Eggs to Ice Bath:

    • After 12 minutes, use the lid to keep the eggs from escaping and very carefully pour out the hot water as much as possible.
    • Run cold tap water over the eggs and add ice.
    • Let sit at least 5 minutes in the ice bath.

  3. Peel Eggs:

    • Remove egg shells.
    • You can gently crack the shell all over and run water over the egg to help the shell come off easily.
    • Hint: on the tip or bottom side of the egg there is usually an air bubble so you can crush that area for a good starting peeling point.

  4. Halve Eggs:

    • Split each egg lengthwise, and carefully scoop out the yolks into a bowl, leaving the egg whites intact.
    • I line the yolk-less egg whites up in my storage container that the deviled eggs will end up in.

  5. Prepare Filling:

    • Mash the yolks with a fork.
    • Add mayonnaise, mustard, and pepper.
    • Stir until well combined.

  6. Fill Eggs:

    • Spoon or pipe about 1 tablespoon of the yolk mixture into each egg white half.
      • Piping is preferable for the fancy factor.
    • I don’t measure it but I start with “enough” on each egg and then go back around to use any remaining to ensure there is enough to go around.

  7. Garnish:

    • Sprinkle with paprika if desired, for a classic look and a hint of smokiness. (definitely do this)

  8. Serve:

    • Serve immediately, or store covered in the refrigerator for up to 3 days.

Notes:

  • For the creamiest filling, you can process the yolks in a food processor.
  • Be cautious with the amount of pepper; 4 teaspoons might be quite potent. Adjust according to taste.