Fourth of July is quickly approaching so I figure it’s finally time to share my favorite recipe for deviled eggs. The reason I’ve never shared it before is that I’ve never had a recipe written down. I usually just add the ingredients bit by bit until it tastes right. But this morning I decided to actually measure things as I went and now I can give you a recipe that somewhat replicates my standard deviled eggs.
So, what’s so special about my deviled eggs? Absolutely nothing. Just like my egg salad, I prefer my deviled eggs free of any additions. I don’t add anything sweet, I don’t add anything crunchy, I don’t even add anything spicy. And I never, ever, ever add any chopped onion. My eggs are universally appealing because no one has ever bitten into one of my eggs and encountered an ingredient they weren’t expecting.
But these eggs aren’t bland or boring. I think they are a bit tangier than the average deviled egg and that’s what keeps people coming back for more. The last time I made deviled eggs, the darn things were almost gone before I managed to make my way over to the plate! From now on, I’ll be sure to stash a couple extra in the fridge to ensure that doesn’t happen again.
And who says deviled eggs are just for parties and barbecues? I think they’re great anytime! Sometimes I’ll just make one or two for a snack. See that photo up there? I ate a couple of those eggs for breakfast this morning. And this one down below? I just ate that one, too.
You might have noticed that I pipe the filling into my eggs using a pastry bag and decorating tip rather than just spooning it in. It’s not because I’m trying to be fancy. Trust me, I’m not fancy. But over the years I’ve figured out that if I fill the eggs using a pastry bag, I don’t run out of filling as quickly.
When I use a spoon, I usually put too much filling in each egg, then run out before I’ve filled them all. Using the pastry bag, I end up filling every single egg and then have a bit left over to squeeze on my finger (or directly into my mouth if no one’s watching).
It’s up to you. If you have some disposable pastry bags and a decorating tip that is suitable for the job, go ahead and pipe that filling into the eggs. If not, just use a spoon but try not to overfill them!
Nicole’s Best Basic Deviled Eggs
6 eggs, hard cooked and peeled
1/4 cup mayonnaise
1 teaspoon yellow mustard
3/4 teaspoon white wine vinegar
pinch of salt (optional)
fresh ground black pepper (optional)
smoked paprika (optional)
Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl. Mash yolks with fork then stir in mayonnaise, mustard, and vinegar. Mash and stir all ingredients together well. Taste and add salt and pepper if desired. Spoon a little bit of the mixture into each egg white half, dividing mixture as evenly as possible between the eggs. Sprinkle eggs with smoked paprika if desired. Serve immediately or refrigerate until ready to serve.
Yield: 12 deviled eggs
Notes: As mentioned earlier, mixture may be piped into the eggs using a pastry bag instead of using a spoon. Recipe can easily be doubled. I always make my deviled eggs with Best Foods Mayonnaise (aka Hellmans) and just regular yellow mustard. If you don’t have white wine vinegar, just use your favorite kind or whatever you have on hand. If you don’t have smoked paprika, just use the regular kind. I suggest that after the first time you make these, don’t bother with the recipe and just add things to taste like I normally do–it’s more fun and then you don’t have to clean the measuring cup and spoons!
Related Recipes:
Around the Web:
- Wasabi Deviled Eggs from Cooking With Amy
- Devilishly Good Eggs from Culinarily Obsessed
- Bacon Deviled Eggs from Cooking by the Seat of my Pants
- Deviled Eggs from Not Eating out in New York
- Estonian Deviled Eggs from Nami-Nami
Oooh I’ve had those! (and they were goood) Did you use your light at all in these photos?
12:08 pm Jun 27th, 2008Mmm…you know, by making these so easy to make you are indirectly responsible for making me go pig out!
p.s. two posts in two days…she’s baaaack!
12:12 pm Jun 27th, 2008awesome! i plan on making devilled eggs for canada day and this recipe looks pretty much perfect!
1:01 pm Jun 27th, 2008I’m firmly in the no-onion camp too, but I do like a bit of something spicy, like warm Aleppo pepper, in my deviled eggs. Whoever brings deviled eggs is always the hit of the party!
1:02 pm Jun 27th, 2008Tyler: I did use the new light for the egg photos. I’m still learning!
1:07 pm Jun 27th, 2008Emon: If you make them, I dare you to post a photo on your blog!
kickpleat: Great, hope you enjoy them!
Lydia: I don’t even know what Aleppo pepper is! Off to google it now
I accept your dare.
1:26 pm Jun 27th, 2008Wow, beautiful photos. I type this with one finger over my lips trying to quell the urp-reflex because deviled eggs are so not my dish.. this should only give my compliment more merit, though. Lovely soft light that’s just perfect for this subject.
2:09 pm Jun 27th, 2008Emon: Well I’ll keep an eye on your blog then. I bet Emonome turns into a food blog in no time!
4:53 pm Jun 27th, 2008Quinn: The fact that you aren’t a fan of deviled eggs makes your compliment that much more meaningful. Thanks!
Your deviled eggs look fantastic. I personally like finely chopped celery and relish in mine, but once someone put horseradish in their recipe and didn’t tell me. I almost yacked, it was so nasty! Basic is good, very good and I can see myself eating quite a few of these! Nice picture…
6:26 pm Jun 27th, 2008Your devilled eggs look so pretty - I only recently started piping the mixture, too. Partially for looks, but it’s also much less hassle!
11:23 pm Jun 27th, 2008And our egg recipes are pretty similar - I use butter, you vinegar
Ruby: Justin likes sweet pickle relish in deviled eggs and I don’t necessarily hate it, but I prefer them plain. I love celery but I don’t like crunchy things in my eggs!
Pille: I saw that you use butter in yours and now I’m curious about trying it. A little butter usually makes anything better
8:49 am Jun 28th, 2008I make deviled eggs as snacks also, as I rarely entertain and the hubby doesn’t eat eggs. I use a very similar recipe too, I am a purist
I have to say though, the paprika is not optional 
11:50 am Jun 28th, 2008I love deviled eggs, but always forget about them, thus never making them. Thank you for putting that idea back into my mental recipe box! Your photos are fantastic
2:49 pm Jun 28th, 2008I completely agree about not adding extras. I don’t use the piping bag, though. I hate having to clean the little tips.
Drew
9:20 pm Jun 28th, 2008http://blog.CookLikeYourGrandmother.com
Nicole- your photos are amazing; I am getting hungry just looking at them. I have to say that I totally agree with you- deviled eggs don’t need anything fancy or crunchy in them at all, the classic plain ones are always the best.
9:28 pm Jun 28th, 2008Great simple deviled egg recipe and what a mouth watering photo!
4:57 am Jun 29th, 2008So pretty, so yummy looking and so easy to do. This is a must do, THANK YOU
5:03 am Jun 29th, 2008Wow. I haven’t had these since forever. Devilled eggs are not so common in Australia but I used to eat very similar eggs in Ukraine where I grew up. My mum did however add sauteed onions. We would add part of the mayo in the egg mix and the rest as dollops on the top of the eggs. I think I’ll have to make them for my next dinner party or a bbq.
5:16 am Jun 29th, 2008this is how i make mine, i use white balsamic vinegar. Simple is perfect. these look beautuful!
8:40 am Jun 29th, 2008Sometimes simplicity is the best…I will be making some of these babies next weekend for my honey’s b-day. Lovely pictures!
9:46 am Jun 29th, 2008Nice job on this recipe. Devilled eggs do indeed make a nice snack, especially during the hot summer months. Sometimes I do a variation & work a little remoulade sauce into the yolk mixture. Then I serve it as a devilled egg remoulade as a side with some broiled fish. a bientot!
8:33 am Jun 30th, 2008Gorgeous photo!
11:54 am Jun 30th, 2008I eat deviled eggs for breakfast all the time! Glad to see I’m not the only one.
2:29 pm Jun 30th, 2008Great black and white photos too.
These look really pretty! The piping bags make them proper party finger food!
7:51 am Jul 1st, 2008So funny . . . I have deviled eggs on the menu for Fourth of July chez Huber. Only, and this flies in the face of your purist take so forgive me, I’m going to try mixing the yolks with a bit of curry and quinoa.
4:42 pm Jul 1st, 2008I’m also in the no-sweet-or-crunchy-additives camp, but I recently discovered that using a pinch of truffle-infused salt is fabulous in deviled eggs… it’s inexpensive but so luxurious.
Thanks for all the great posts!
10:25 pm Jul 5th, 2008This brings back memories, as devilled eggs was one of the very first things I learned to make in the kitchen! Didn’t get taught any fancy piping then though!
4:31 pm Jul 10th, 2008I was looking for a simple deviled egg recipe, and yours is fabulous–the kids loved it! I had to laugh when I saw the Egg in a Nests–we grew up on those and the favorite part was the little piece of toast cut out of the middle, and fried separately. Love your website and can’t wait to get more recipes!
10:29 am Jul 11th, 2008How on earth do you get all the little lumps out?? I have to beat them with an electric mixer to get them smooth, and they still don’t look as nice as yours!
2:22 pm Jul 16th, 2008Try running your egg yolks through a potato ricer…works great for me and there’s no lumps!
6:20 am Jul 17th, 2008Rather than use a bowl and a piping bag, I make mine in a plastic bag (cider vinegar is my choice), snip a corner of the bag and fill. Not as pretty, but a huge time saver when you’re making enough for a crowd.
5:46 pm Jul 19th, 2008i lovee me some deviled eggs.
10:29 pm Jul 28th, 2008i eat ‘em morning,lunch anddd night time.
I find you guy’s dedication to deviled eggs, amazing.
I pretty much get on this website everyday just to see the new updates.
in fact,im making deviled eggs at this very moment.
oops,i think there done..hold on.
dot dot dot
ohh,there not done,false alarm.
ANYWAYS,do you guys ever have false alarms,when you think your eggs are done..
and they lie to you because there really not done.
and i yell at them, ” YOUR NOT DONE!LIER!”
but they dont listen to me.
i guess its just me or something because they listen to my friends.
no one understands me.
Amazing picture! They look delicious!
9:23 pm Jul 29th, 2008in case you don’t have piping bags: at a recent party, our hostess said that she simply used a sandwich bag and cut a hole in one corner in order to fill her yummy deviled eggs. genius!
2:58 pm Aug 2nd, 2008How long can I keep the devil eggs in the refrigerator after they are made?
5:48 pm Aug 7th, 2008Looking forward to your answer.
Thank you
Grace Pelka
Grace: If you put the deviled eggs directly in the fridge, they should last for two or three days. But if they sit out on the counter for a while, like at a party, the leftover eggs shouldn’t be kept because the mayonnaise could spoil.
8:17 pm Aug 7th, 2008I just made these and they are really just perfect for me. Mine didn’t get as smooth as yours, you must have used a food processor? Thanks for posting it!
PS
1:48 am Sep 5th, 2008Sorry, it cut off my PS what lighting did you use? I just ordered a Nikon SB 800 speed light, and am excited to try it out:-)
1:49 am Sep 5th, 2008Hi Martha, so glad you liked the eggs! I didn’t use a food processor, just mashed the yolks well with a fork before adding the other ingredients and then continued mixing with the fork or a small whisk until it’s fairly smooth. For the lighting in the egg photo, I used this Lowel EGO tabletop fluorescent light. I learned about the light from Jaden at http://steamykitchen.com and it’s a pretty good substitute for natural light if you are trying to shoot during a time when you don’t have good light. I still prefer to use natural light when I can but it’s nice to have a good substitute if I’m trying to take a photo at night or in a different part of the house that doesn’t have good light.
I’ve never tried using a flash for food photography but I know that Deb and Alex at http://smittenkitchen.com get great results with a Canon speedlight. Good luck!
10:02 am Sep 5th, 2008