Classic Deviled Eggs + 10 Easy Ways to Make ’Em Gourmet
Need a simple, spring-y dish you can whip up fast for a Saturday morning picnic (or any other of your fun spring soirees)? A batch of deviled eggs is your perfect go-to! All you need to make this sunny-centered party staple are hard-boiled eggs, a little mayo (or fat-free Greek yogurt), and your favorite seasonings.
The classic minimalist version is always a hit with bigs and littles alike, so we’ve got that recipe below. But we’ve also included links to 10 more creative takes on this recipe that we’re just plain egg-cited about. Get crackin’!
Classic Deviled Eggs
Yields: 12 halves
Total time: 20 minutes prep/15 minutes cooking
- 6 eggs
- 3 tablespoons mayonnaise (we like the heart-healthy canola version)
- 1 teaspoon white vinegar (or a splash of hot sauce or a couple tablespoons of pickle relish)
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Optional garnishes: Smoked paprika, capers, sliced black or green olives, crumbled bacon, and chopped herbs like dill, tarragon, rosemary, cilantro, parsley, or chives
- Place the eggs in a single layer in a saucepan and cover with cool water—the water should sit 1 to 2 inches above the eggs.
- Heat the pot on high until the water comes to a rolling boil and then cover the pot, turn the heat off, and let sit on the burner for 12 minutes.
- Transfer the eggs to a colander and place under cool running water for 1 minute.
- Crack the egg shells and peel them off under cool running water. Gently dry the eggs using paper towels.
- Slice the eggs in half lengthwise, and scoop or pop the yolks into a mixing bowl. Place the egg whites on a serving platter.
- Mash the yolks using a fork. Add the mayo, vinegar, mustard, salt, and pepper, and mix well.
- Spoon the yolk mixture back into the waiting egg whites. Top with a garnish of your choice and serve! You can also store them in the fridge for up to 24 hours—just place them in an airtight container.
Pro Tip: For easy transport, put the egg-white halves in a container and the filling in a zip-top plastic bag. When you’re ready to assemble your goodies, simply cut off a corner of the plastic bag and pipe the filling into the waiting whites.