Deviled eggs are a staple of picnics and barbecues in the United States and many other parts of the world. Families teach their younger members how to make devil eggs so traditional recipes will last for generations. The name “devilish eggs” comes from the United Kingdom.
Other regional terms for devil’s eggs are pickled eggs, stuffed eggs, egg mimosa, and angel eggs. There is a wide variety of Deviled Egg recipes around the world. Devil egg recipes have been traced back to ancient Rome, although eggs were only available to the upper class at the time.
1. Cooking Tips
A few straightforward tips can help achieve a perfect result from any deviled egg recipe. Add a little bit of vinegar to the water while boiling eggs to make them easier to peel. Eggs can be cut in half lengthwise or through the middle at the egg’s widest point. Cut a small piece off the round sides of the eggs to increase stability and prevent tipping when the eggs are filled. Try not to boil eggs longer than 10 to 12 minutes to avoid overcooking. Run cold water over the eggs immediately after they finish boiling.
2. Basic Deviled Eggs
A basic deviled eggs recipe does not require special equipment, although a piping bag fills the egg whites neatly. Hard-boil and peel 12 eggs. Cut the boiled eggs the eggs in half lengthwise. Squeeze the eggs to pop the yolk out of each half, then place all the yolks in a small bowl. Place the empty white halves on a platter with the open side up. Add 2.5 tablespoons of mayonnaise and 2 teaspoons of yellow mustard to the yolks, and mash everything together with a fork. Sprinkle salt and pepper into the mash, then transfer the filling to a plastic or piping bag with a 1/2-inch round tip. Pipe the filling into the egg whites. Sprinkle the eggs with paprika or fresh herbs.
3. Sriracha Deviled Eggs
Siracha gives this deviled eggs recipe a spicy kick. Boil and peel 12 large eggs. Refrigerating the eggs overnight makes them easier to cut and more solid during filling. Cut the eggs lengthwise, and scoop or squeeze the yolks into a small bowl. Place the white halves on a serving platter. Mash the yolks into a paste, then whisk in 1/3 cup of mayonnaise, 1 tablespoon of sriracha, and 1 tablespoon of spiced mustard. Taste the filling to add salt, pepper, or more siracha as desired. Spoon the filling into the egg white halves. Cover and refrigerate the eggs for 2 hours prior to serving.
4. Japanese Deviled Eggs
This Japanese deviled eggs recipe includes several distinct flavors. Boil 6 eggs and place them in a bowl of ice water. Make a marinade in a large bowl with 1 cup of soy sauce, 1/4 cup cool water, 2 tablespoons of pure maple syrup, 1 minced garlic clove, 1 minced scallion, and 1 ounce of fresh, grated ginger. Remove the eggs from the water for peeling. Place the eggs in the marinade for up to 4 hours while turning them occasionally. Remove the eggs from the marinade to slice them in half. Place the yolks in a separate bowl with 2 minced scallion whites, 3 tablespoons of kewpie mayonnaise, 1 teaspoon white miso, 2 tablespoons of chopped kimchi, and 1 teaspoon of toasted sesame oil. Mix the yolks and other ingredients thoroughly, then fill the egg white halves. Top each half with slices of scallion greens, chopped kimchi, and black sesame seeds.
5. Sweet Deviled Eggs
Boil and peel 6 large eggs, and slice them in half lengthwise. Remove the yolks, and place them in a medium-sized bowl. Use a fork or pastry blender to mix the yolks until they appear powdery. Stir 1/3 cup of mayonnaise, 1 tablespoon of sugar, 1 teaspoon of honey mustard, 1 teaspoon of vinegar, and 1/2 teaspoon of salt and pepper into the yolks. Spoon the yolk mixture into the egg whites. Sprinkle with paprika and a pinch of brown sugar.
6. Peach Deviled Eggs
Peaches in a deviled eggs recipe are perfect for a summer cookout. Place 12 eggs in a single layer on the bottom of a stainless steel saucepan. Boil the eggs, then hold them under running water to cool and peel. Cut each egg lengthwise, and scoop the yolks into a separate bowl. Add 1-teaspoon spiced mustard, 1 teaspoon grated Vidalia onion, 1-teaspoon apple cider vinegar, 1/3 cup of Greek yogurt, 2 ounces of cream cheese, 3 tablespoons of peach preserves, and 1/4-cup of finely chopped ham to the yolks. Stir the yolk mixture thoroughly, then fill the egg white halves. Top each egg with sliced fresh peaches and chopped pecans. Let the eggs chill for 1 hour before serving.
7. Pomegranate Deviled Eggs
This pomegranate deviled eggs recipe is sweet and savory. While pomegranate seeds look like red jewels garnishing the eggs, the dish looks lovely sitting out on a picnic table. Cut 8 boiled and peeled eggs in half lengthwise, and remove the yolks. Place the yolks in a mixing bowl with 1.5 teaspoons of mustard, 1 teaspoon spiced mustard, 1/3 cup of mayonnaise, 1-teaspoon of vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon each of dried basil, oregano, and garlic powder. Use an electric mixer to make sure the yolk mixture is completely smooth. Mix 1/4 cup of pomegranate seeds and half of a finely chopped basil leaf into the yolk mixture, then fill the egg white halves. Sprinkle another 1/4 cup of pomegranate seeds and the other half of the basil leaf over the eggs before serving.
8. Bloody Mary Deviled Eggs
This Bloody Mary deviled egg recipe is a perfect appetizer for a party. Prepare 12 large boiled and peeled eggs, then cut them in half lengthwise. Arrange the egg white halves on a platter, and put the yolks in a large bowl. Cover and refrigerate the egg whites. Mash the yolks with a fork. Add 1/2 cup siracha mayonnaise, 1 teaspoon Worcestershire sauce, 1 tablespoon of horseradish, 1/4 teaspoon celery seed, and 1/2 teaspoon salt to the yolks. Mix the ingredients together into a smooth consistency. Remove the egg whites from the refrigerator, and use a pastry bag to pipe the yolk mixture into the egg white halves. Make the topping for the eggs by mixing 1/2 cup diced tomatoes, 2 tablespoons minced celery, 1 tablespoon of lemon juice, and 1-teaspoon of vodka together in a small bowl. Place 1 teaspoon of the topping on each of the 24 egg halves.
9. Pecan Deviled Eggs
Enjoy crunchy, roasted flavor with this pecan-deviled eggs recipe. Slice 4 hard-boiled eggs in half. Scoop the yolks into a small bowl. Add 3-tablespoons coarse mustard, 2 tablespoons of minced chives, 1/2-teaspoon of kosher salt, and 1/4 teaspoon of black pepper to the bowl. Mix the yolks and other ingredients until smooth. Spoon the yolk mixture into the egg white halves. Top the eggs with 1/4 cup of chopped, roasted pecans.
These garnishes add color and a burst of flavor to your favorite deviled egg recipes.
- A sprinkle of paprika is enhanced with thin slices of fresh radish and finely chopped chives.
- Smoked salmon complements the flavor of the eggs. Add a briny flavor with capers and color from lemon peel.
- Add Mediterranean flavor with kalamata olives, julienned sun-dried tomatoes, and fresh parsley.
- A heavier topping of cubed ham, shredded cheddar, green onions, and black pepper make deviled eggs a filling side dish.
- Give deviled eggs a crunchy texture and distinctive flavor with crumbled sour cream and onion potato chips, chives, and black pepper.