The Best Deviled Eggs Recipe (or Angel Eggs)
Want the secret to the best deviled eggs? My easy deviled eggs recipe is the perfect appetizer for picnics, parties, Easter or anytime you get a craving!
Whether you are having a picnic or an Easter family gathering, deviled eggs are usually a must have side dish. And why not – they are so easy to make and everyone loves them!
So today I want to share with you all my best tips on how to make the easiest and the best deviled eggs around. One bite and you’ll know I’m right!
Don’t Skip This: Check out this incredible easy but oh-so-pretty Avocado Toast with A Flowered Egg Recipe. Eggs have never looked so pretty!
Who Invented Deviled Eggs?
The deviled eggs as we know them today can be traced all the way back to Ancient Rome. There hard-boiled eggs were seasoned with spicy sauces and served as the starter of a fancy meal, most often time made for guests.
Serving eggs while entertaining was such a common practice for wealthy Romans that they even had a saying for it which was: “ab ova usque ad mala”. This translates to “from eggs to apples”, or from the beginning of a meal to the end.
Around 1786 is when the word “devil” as a culinary term appeared in Great Britain in writing for the first time. And in the 19th century, it was used most often in reference to spicy ingredients, hot, fried and/or broiled dishes.
What’s The Difference Between Deviled Eggs and Angel Eggs?
So what is the actually difference between a deviled egg and an angel egg? Nothing but the name! That’s it.
And actually, in some regions of the South and the Midwest, deviled eggs are often called salad eggs when they are served at a church function, to avoid the name “deviled” all together. So I guess you can pick the name, the taste is the same!
Ingredients Needed For Deviled Eggs
What I really love about this classic dish is the simple ingredients needed are really just kitchen staples. So no running to the store for a special item! You can make them almost anytime you get the craving.
For this deviled eggs recipe you will need:
How To Cook The Perfect Hard-Boiled Egg
The key to making the best deviled eggs has to be knowing how to boil eggs. It sounds easy enough. But I promise you, the right technique is crucial.
Do you want to spend forever picking little broken pieces of egg shell off your eggs only to end up tearing a hole in the side? No! No one has time for that!
My boiling method will have the eggs shells sliding right off – almost – in one whole piece!
The Best Method For Boiling Eggs
- Place eggs in the bottom of a large pot. Be sure not to crowd the eggs in the pan. They should fit comfortably.
- Fill the pot with cold water, about 1 inch above the eggs.
- Bring the water to a rapid boil on the stovetop over high heat.
- Once the water boils, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer and allow the eggs to cook for about 10 to 12 minutes.
- While the eggs are cooking, fill a large bowl with ice and water.
- When the eggs have finished cooking, use tongs to remove the eggs from the hot water and immerse gently into the prepared ice bath to cool, about 10 minutes.
- Gently tap the eggs against a hard surface and gently peel eggs – removing the shell. Rinse the egg under cold water to remove any bits of shell and pat dry.
Now that you have your perfectly boiled eggs, it’s time to make those eggs deviled (or angel).
How To Make The Best Deviled Eggs
- Once the eggs have cooled, peel them and slice them in half lengthwise. Place the egg yolks in a small bowl and place the egg white halves on a plate.
- To the egg yolks add the Dijon mustard, mayonnaise, salt and pepper. Mash yolk mixture together with a fork.
- Use a pastry bag (with a large open star tip, optional) and fill each of your egg whites halves.
- Garnish the eggs with chopped chives and a sprinkle of paprika. Serve and enjoy every bite!
Frequently Asked Questions
Recipe Variations
The deviled egg recipe I shared with you today is the best classic deviled eggs recipe. But that doesn’t mean you can’t have some fun with your deviled eggs. Make them sweeter, more savory, more spicy or just more jazzed up.
Some additions you could consider include goat cheese, sriracha, pickles, pickle relish, jalapeños, goat cheese, hot sauce, and a variety of fresh herbs or spicy seasonings. Keep it classic or get creative. It’s totally up to you!
Another Egg Recipe You May Love
If you are looking for another yummy egg recipe, be sure to check out my Avocado Toast with An Egg recipe. The flower egg may look super hard to achieve, but I promise you it’s way easy!
I certainly hope you enjoy this delicious appetizer as much as I do. After making them, I’d love it if you would come back to the blog to leave a comment and a five-star rating. Thank you in advance! 🙂
The Best Deviled Eggs Recipe (or Angel Eggs)
The Best Deviled Eggs Recipe (or Angel Eggs)
Ingredients
- 6 large eggs
- 1 teaspoon Dijon mustard
- salt, to taste
- black pepper, to taste
- 3 tablespoons mayonnaise
- Paprika, for garnish
- Whole fresh chives, for garnish
Instructions
- Place eggs in a medium saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover with lid and let cook for 10-12 minutes.
- While eggs are cooking, fill a large bowl with ice and water.
- When eggs have finished cooking, use tongs to remove the eggs from the hot water and immerse gently into the prepared ice water to cool, about 10 minutes.
- Gently tap the eggs against a hard surface and peel away the shell. Rinse the egg under cold water to remove any bits of shell and pat dry.
- Halve eggs lengthwise, and carefully scoop out yolks. Place egg yolks in a medium-size bowl and place the egg white halves on a plate.
- To the egg yolks add the Dijon mustard, mayonnaise, and salt and pepper. Mash together with a fork.
- Use a piping bag (with a large open star tip, optional) and fill each of your egg white halves.
- Garnish the eggs with chopped chives and a sprinkle of paprika, serve and enjoy!
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