Classic Deviled Eggs is the quintessential Easter dish. You have to have them, and whether you’re fancy with it or just the old classic recipe. I’m torn between the two. I love a fancy deviled egg piled high was caviar or crispy chicken skin or even prosciutto, but there is something about the classic recipe that I crave. The simplicity of the ingredients in this recipe give it a great flavor and really lets the egg shine.
After all, the egg is the main ingredient.
There is no secret to this recipe, it’s how my Mom taught me to make deviled eggs and it is simple. No gimmicks, no secrets, just three simple ingredients that make this dish delicious.
I know everyone has their tricks when boiling eggs but I follow a simple method that is time tested and guaranteed to make perfectly cooked yellow yolks. I place the eggs in the pot and cover with water, I bring it to a boil then shut off the heat leaving the pot on the burner and covering it to cook for 13 minutes. Rinse with cold water and drain and place the eggs in an ice bath for 10 minutes. Chilling down the eggs makes it so much easier to peel.
I’ve heard it called all ways; “dressed eggs”, “stuffed eggs”, “angel eggs”. They all mean the same thing, but I’m a fan of deviled eggs. I didn’t know this, but deviled eggs date way back to the 1700’s. And the term “deviled” is a reference to adding spice or mustard to the recipe.
No matter what you call it or what you put in it. This will always be one of my favorite classic appetizer dishes to make, serve, bring to a party. They’re always a hit and they always vanish in minutes.
Wine Pairing Recommendation: I don’t even need to say it because you already know that a mimosa is the best pairing for Easter brunch!
Classic Deviled Eggs
- 6 whole Eggs
- 1/4 cup Mayonnaise
- 2 teaspoons Yellow Mustard
- 1/4 teaspoon Kosher Salt
- Smoked Paprika, for garnish
- Chives, chopped for garnish
- Step 1 Gently place eggs in a medium size saucepan or pot, cover with water and heat on high until the water just begins to boil. Turn heat off and cover pot. Leave on the heated cook top. Set your timer to 13 minutes.
- Step 2 Once eggs are cooked rinse under cold water and drain. Gently place eggs in an ice bath, let sit for 10 minutes.
- Step 3 Crack egg shells and gently peel until cool running water. Pat dry with a paper towel.
- Step 4 Cut eggs in half and remove yolks to a bowl. Place cut egg halves on a serving plate. Mash the yolks with a fork and mix in mayo, yellow mustard, and kosher salt.
- Step 5 Using a piping bag or spoon, evenly fill egg whites. Garnish with smoked paprika and chopped chives. Serve and enjoy!
Savor and Enjoy!