An easy and delicious recipe for deviled eggs
One of the simplest recipes I make is deviled eggs. In fact, it’s one of the only recipes I never measure ingredients for. I’m generally big on measuring ingredients! I first learned the recipe from my mom and then tweaked it slightly through the years. And now I just feel it in my soul.
OK, that’s probably a bit too dramatic. But, I am pretty good at telling when I have the amounts just right. So I set out and figured out the correct measurements for ingredients in order to put together this recipe. I’ve put it off for a while because I knew I’d have to do that.
However, with all that said, sometimes I make mistakes. And when I do, I continue to do a bit of tweaking to get the deviled eggs just right. I like my deviled eggs pretty basic without fancy extra ingredients. When I was making them for this post, my 13-year-old daughter wanted to make them instead. I guided her through the recipe, but when it was time to add the honey mustard, she added in double the amount I usually use.
If these eggs look like they have a looser filling than usual, that’s why. We ended up having to add some extra mayo, extra mustard and even some sour cream to get them right this time. But they weren’t ruined. And they were still gobbled down by my daughter, my father-in-law and myself!
How to boil eggs
One of the first things I had to learn in making good deviled eggs was to boil them correctly. I didn’t want them to be over-boiled and get that dark tint to the yolk. Having them be soft boiled also wouldn’t work. Like Goldilocks, I want boiled eggs that are just right. So, here’s what I’ve found that works best.
First, start with older eggs. I’m not saying expired eggs, but the fresher your eggs are, the more difficult they are to peel so they’re smooth. Next, fill a pot about 2/3 full with warm water and add a dash or two of salt. (The salt will help the shells come off a bit easier.)
Put the pot on your cold stovetop. Carefully place the number of eggs you want into the pot. I used seven eggs for this batch, but this works for any amount of eggs you’re using as long as you have a big enough pot and enough water!
Put a lid on the pot, and turn the stove on high heat. Leave them be. When the water begins boiling, turn off the heat. Leave the eggs on the warm stovetop for 10 to 12 minutes. Transfer the eggs to a bowl and fill it with cool water. Add in ice cubes and let the eggs sit until they are completely cool.
Prep the eggs
Once your eggs are cooled, you’re ready to start prepping them. I usually tap them on the countertop to crack the shells and then peel them over a paper towel. When I’m finished, I rinse the egg to be sure I have gotten off all bits of shell, and then I place them onto a clean paper towel to dry.
Next, you want to cut the eggs in half lengthwise to make two large ovals. I use a sharp knife or even a butter knife for this.
Gently “pop” the yolk out into a large mixing bowl. I put it in the mixing bowl of my stand mixer. You can use any bowl you’d like that works with a mixer. I’ve found using a mixer makes the deviled egg filling creamier and smoother.
Use a fork to mash the egg yolk up into smaller pieces.
Making the deviled eggs
Once the yolks are mashed pretty well, add in the mayonnaise, yellow mustard and honey mustard. This photo shows about twice as much honey mustard as you actually need to use.
Using a stand or handheld mixer, mix the ingredients together until they are creamy and relatively smooth.
Next, you just need to fill the eggs. You can do this with a spoon or, if you want to be fancier, use a piping bag. Since I was making these for Easter dinner and for this post, I went with the piping bag. I use a tall drinking class to hold my piping bag while I fill it — whether for icing or for deviled egg filling!
I use the star tip and then pipe the filling into the eggs. This time around, the shape didn’t hold quite as well as usual since we ended up having to add extra ingredients to counteract the too much honey mustard my kiddo added. So, the filling was looser than it should be. But, they still tasted delicious!
Serve the deviled eggs immediately, or store them in the fridge until you’re ready to serve them. You can easily make deviled eggs a day ahead of your event and save yourself time by working ahead!
- 7 eggs
- 1/3 cup mayonnaise
- 3 tablespoons yellow mustard
- 1 tablespoon honey mustard
- Start with boiling the eggs. Place warm water into a large pot, and put the pot onto a cold stove. Salt the water and then carefully add the eggs. Turn the heat on high and cover the pot.
- When the water begins to boil, turn off the heat and leave the pot on the still-warm burner with the lid on for 10-12 minutes.
- Remove the eggs from the hot water and rinse with cold water for a minute. Then add ice cubes and let the eggs sit until cooled.
- Once the eggs are cooled, cut them apart lengthwise. Gently "pop" or scoop the yolks out into a large mixing bowl. Place the egg whites onto a plate.
- Use a fork to mash the egg yolks a bit. Then add the mayonnaise, yellow mustard and honey mustard.
- Mix a mixer on medium to medium/high for a couple of minutes until creamy and smoother.
- Fill the egg whites with the yolk mixture by using a spoon or a piping bag with a star tip.
- Serve the deviled eggs immediately, or refrigerate them.
Find other family friendly recipes like this one in the FREE “Favorite Recipes from Families with Grace” cookbook!