Whenever I throw a dinner party, backyard barbecue or picnic, I always, ALWAYS make deviled eggs. They’re a a ridiculously easy, ridiculously delicious bite sized snack. As a bonus, they’re a cheap party food – When I’m cooking for a crowd I buy a flat of eggs at my local bulk store, where I can get 60 eggs for under 10 bucks. Most addictive, budget friendly appetizer on the planet! Seriously – unless you’re serving vegans.
While I’m always happy to make basic deviled eggs, sometimes it’s fun to switch things up a little bit. This deviled eggs recipe is going to give you a really solid base to work from (or eat, if you like them plain) and two killer variations that’ll knock your guests’ socks off. Whether you’re looking for a classic deviled eggs recipe or something with a little more punch, keep reading. But first, what the devil are deviled eggs, and what does Satan have to do with them?
Short answer: Other than being diabolically delicious and addictive, deviled eggs have absolutely nothing to do with the underworld. The term “deviled” is an 18th century term for food that’s seasoned in a zesty, spicy or zippy way. And with their mustardy kick, even the basic version of these deviled eggs is indeed zesty. Random history note: Deviled eggs were a traditional first course in ancient Roman times. If they were good enough for the Romans. . .
Anyway, here’s how to make deviled eggs. It’s a pretty basic recipe to start, but just you wait. We’re gonna spice things up. So whip out your favorite serving platter and a bunch of prep bowls. We’re gonna cook!
Basic Deviled Eggs (Deviled Eggs Base)
Ingredients – this recipe is for 12 eggs. I normally make 12-24 at a time. Just multiply the recipe as needed
- 12 large eggs, hard boiled – Here’s how.
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 pinch of salt
- 1 pinch of pepper
See? Simple ingredient list so far. Ingredients for our variations below:
Horseradish Deviled Eggs (for 6 whole eggs)
- 2 teaspoons grated horseradish
- 1 teaspoon paprika
- Potato chip to garnish (optional)
Curry Deviled Eggs (for 6 whole eggs)
- 2 teaspoons curry powder
- 1 teaspoon minced parsley
- Parsley leaves for garnish (optional)
Ok, so you’ve gathered your ingredients, right? Here are the instructions!
- First, peel the hard boiled eggs. The simplest way I’ve found is to drain those piping hot eggs, put a bit of cold water in the pot with them, and shake them up so the eggs are cracked all over. Add more cold water, let sit until the eggs are easy to handle, and peel. The peels should slip right off with very little fuss.
- Cut the eggs in half the long way and pop out the yolks. Every now and then, you may get a yolk that’s a little close to the edge of the white, and the white may break. That’s ok.
- Arrange your whites on a serving platter. I LOVE arranging them in a flower shape on a big round plate. It’s ok if there’s a little yolk still clinging to the whites. It’ll still taste delicious. I promise.
- In a separate bowl, mash up your egg yolks, mayo, mustard, salt and pepper until pretty well combined. It may still be a little chunky. At this point, if you want to make one (or both) of our variations, skip to step 6.
- Skip this step if you’re making the horseradish or curried deviled eggs:If you want classic deviled eggs, it’s time to add the mixture to a gallon sized zip top bag. Mush it with your hands (through the bag, no need to get messy) until the mixture is creamy and smooth (no chunks,) snip off a corner from the bag, and pipe the mix into the little egg white cups. Sprinkle with paprika and serve.
- To make the variations, divide the egg mixture in half into two smaller mixing bowls. They complement each other really well, so I suggest making both variations, or you can keep half plain (see step 5 for the plain instructions).
- For Horseradish Deviled Eggs: Combine grated horseradish and paprika with the basic egg yolk mixture. When it’s well combined but still a touch chunky, scrape into a gallon sized zip top bag. Mush the contents with your hands (through the bag) until the mixture is smooth and creamy. Snip off a corner of your piping bag and pipe into the egg whites. When serving multiple kinds of deviled eggs, I alternate. It makes for a cool presentation.
- Garnish with shards of ruffled potato chips for a really cool salty, crunchy texture.
- For the Curried Deviled Eggs: Combine curry powder and finely minced parsley with the basic egg yolk mixture. When it’s well combined, but still a touch chunky, scrape into a gallon sized zip top bag. Mush the contents with your hands (through the bag) until the mixture is smooth and creamy. Snip off a corner of your piping bag and pipe into the egg whites. Garnish with whole parsley leaves for a fresh looking, fresh tasting garnish.
BOOM. Three easy deviled eggs recipes for the price of one. Whether you’re combining one or all three, you’re about to make (and eat) the absolute hit of the party. No matter what else I make at dinner parties (or even Thanksgiving Dinner) I never EVER have leftover deviled eggs, which is kind of a bummer. I like them for breakfast.
Want some other ideas? Does this recipe for deviled eggs just not cut it? Consider the following deviled eggs variations – just mix the seasonings with the basic recipe to taste. Really, the possibilities are endless. Get creative!
- Truffled Deviled Eggs – truffle salt, truffle infused mustard.
- Sriracha Deviled Eggs – Add 2 teaspoons of sriracha to the mix.
- Bacon Deviled Eggs – Mince up some crispy bacon and mix it with the yolk mixture. Garnish with slivers of crispy bacon.
- Pickle Devil Eggs – Add some pickle relish to your deviled egg mixture. Garnish with pickled onions.