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!
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