Classic Deviled Eggs
The Blair family loves deviled eggs! They are a staple at every family gathering. Deviled eggs are great for any party because they involve ingredients most of us already have in the pantry/fridge and you can make them ahead of time.
I usually send proof that I made them to our family text in case some don’t make it to the party the next day. 🤣
All you have to do is take them out of the fridge when everyone arrives and you have a perfect appetizer for folks to enjoy that feels special!
I have a secret weapon that helps cut down on time and dishes when making deviled eggs. It even makes peeling your eggs easier – I swear. Some friends recommended this egg cooker a few years ago and I purchased it on Amazon.
It is a game changer. If you like hard boiled eggs I highly recommend this little gadget. You don’t have to boil water, dirty pots, etc and the eggs come out perfect every time. It will also make soft boiled and poached eggs, but I haven’t tried making those.
Fill the cup with water to the hard boil line and dump the water in the silver tray. On the bottom of the cup is a small sharp point. Gently poke a hole in one end of your egg. Place the egg holder tray on top of the silver cooking tray with your water and place your eggs standing up in the tray. Secure the lid and press the start button.
There is no timer – this is really a simple, but effective cooker – but it’s about 16 minutes until it’s done. When they’re done I put them in a bowl with ice water to cool them down. This both slows down the cooking so your yolks don’t get dry and speeds up the process of me being able to handle them to peel.
With this egg cooker the process is really forgiving. If you’re in the middle of something and need to leave them in the cooker or the ice bath for some extra time, no problem.
Peeling is a messy process. I gently bang my eggs on the counter to get cracks all over and then peel. This is the most tedious part of making deviled eggs.
Once your eggs are peeled, rinse them to get any left behind shell off and dry them. Slice your eggs in half long ways and pop the yolks out into a bowl. I like to use my Kitchenaid mixer because it helps get the filling creamy, but I’ve also used a hand mixer or mashed them with a fork. They’ll all work to make delicious deviled eggs.
I am making a full dozen eggs, which will give me 24 deviled eggs. Plenty to fit on my deviled egg tray I bought at Target and to have some very important taste testers for Bob and I.
To my egg yolks I will add 3 tablespoons of mayo, 1 ½ tablespoons of pickle relish, 2 teaspoons of Dijon mustard and a pinch of kosher salt and pepper. Our family likes pepper so I usually wind up adding another pinch at the end.
That’s it! This deviled egg filing is so easy and made with ingredients most of us already have in the house.
I whip my filling until it’s creamy and then use a spoon to scoop the filling into the eggs. You can use a piping bag or a baggie with the corner cut off, but I find a simple spoon does the trick with less hassle.
If you made your deviled eggs ahead of time and will be storing them in the fridge you will need to cover them with plastic wrap. Take a couple of toothpicks and gently put them in a few of your deviled eggs to keep the plastic wrap from smooshing your eggs.
A little dusting of paprika right before serving gives your eggs some pretty color! Enjoy!
Classic Deviled Eggs
Equipment
- Egg Cooker
- Kitchenaid mixer
Ingredients
- 3 tbsp mayo
- 1 1/2 tbsp pickle relish
- 2 tsp Dijon mustard
- 1 dozen eggs
- Kosher salt
- coarse ground black pepper
Instructions
- Fill the cup with water to the hard boil line and dump the water in the silver tray. On the bottom of the cup is a small sharp point. Gently poke a hole in one end of your egg. Place the egg holder tray on top of the silver cooking tray with your water and place your eggs standing up in the tray. Secure the lid and press the start button.
- When they’re done put them in a bowl with ice water to cool them down.
- I gently bang my eggs in the counter to get cracks all over and then peel. Once your eggs are peeled rinse them to get any left behind shell off and dry them.
- Slice your eggs in half long ways and pop the yolks out into the bowl of your Kitchenaid mixer (or a bowl and use a hand mixer).
- To my egg yolks I will add 3 tablespoons of mayo, 1 ½ tablespoons of pickle relish, 2 teaspoons of Dijon mustard and a pinch of kosher salt and pepper.
- I whip my filling until it’s creamy and then use a spoon to scoop the filling into the eggs.
