This easy deviled eggs recipe is perfect for making delicious and easy holiday appetizers. You can save some time in the kitchen by prepping these in advance of your party!
It doesn’t matter if your holiday party is in spring, for Easter, or in the cold of winter, for New Year’s Eve. Deviled eggs are a favorite at parties all year long. Best of all, this recipe is incredibly easy to make ahead. As a result, you can spend more time with your guests and less time in the kitchen.
Why are they called Deviled Eggs?
Although they are sinfully delicious, I find it curious why deviled eggs have such a unique name.
According to Wikipedia, the term “deviled”, in reference to food, dates back to the 18th and 19th centuries. The term was used to describe spicy or zesty food. These appetizers often have cayenne pepper or zesty yellow mustard in them. As a result, the name does make sense.
How do you hard boil eggs so they peel easily?
One challenge that nearly everyone has when making hard boiled eggs is removing the shell. Fortunately, through a lot of trial and error, I have a simple solution that works pretty well!
- Gently boil the eggs. When you hard cook eggs, it’s important that they remain in hot water long enough to cook but they don’t need to be at a full, rolling boil. Instead, put the eggs into a pan of warm tap water over medium-high heat. When the water comes to a full rolling boil, immediately place the lid on the pan and remove it from the heat. Allow the eggs to stay in the hot water for 20 minutes.
- Use an ice bath to stop the cooking. After 20 minutes, use the lid to carefully drain the hot water from the pan, leaving the eggs inside. Place the lid back on the pan and shake the pan up and down 3 to 4 times (like when you make popcorn). As a result, the egg shells will partially crack. Next, place the hard boiled eggs into an ice water bath. That’s just a fancy term for a big bowl full of ice cubes with 1 to 2 cups of cold water added to it. Leave the eggs there for at least 5 minutes. This will stop the eggs from cooking and cool them down enough to handle.
- Peel eggs under water. When you peel the eggs, do so in the cool water of the ice bath. It helps the shells to slip off more easily. If you need to crack them a little more, pull them from the water and tap them gently on the kitchen counter or other hard surface.
What are the ingredients for deviled eggs?
The filling for my easy deviled eggs uses:
- Egg yolks
- Homemade mayonnaise (you can use store bought mayo if you want to).
- prepared mustard – Yellow, Dijon, or even spicy mustard work well.
- cooked and crumbled bacon – If you don’t care for bacon, you can leave it out, and if you want a short cut, you can use bacon bits.
TIME-SAVING PREP TIP!
Save time by making hard boiling the eggs ahead of time. They will stay fresh in the refrigerator for about a week. If you want to make the filling ahead, you can do that but the egg whites tend to dry out after the yolks have been removed.
Easy Deviled Eggs Recipe
Place eggs in a single layer in a large pot and cover with water. Place the pot on the stove, cover the pot and bring water with the egg to a boil. Remove from heat and leave covered for 12-15 minutes (depending on the size of the eggs), then rinse under cold water continuously for 1 minute.
When the eggs are cool, peel and slice them in half lengthwise.
Gently scoop out the center yolk and place them in a small bowl.
Place the egg whites on a plate.
Mash yolks with a fork and add mayo, mustard, garlic, salt and pepper. Mix all well to combine.
Using a spoon, add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish and top with cooked bacon and fresh chopped chives.
Nutrition InformationAmount per serving (1/14) — Calories: 70, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Cholesterol: 96mg, Sodium: 88mg, Potassium: 49mg, Protein: 4g
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