Deviled eggs recipe including a traditional recipe and variations.

Deviled eggs
Deviled eggs are a glamorous way of dressing up cold hard-boiled eggs. They can be served as an appetiser, eaten on a picnic or offered to guests from platters at a wedding or special party. They are nutritious, fairly low in calories, filling and are a great way to serve eggs.

As with most egg dishes, deviled eggs are simple to prepare and all of the ingredients are easily obtainable. Why not try one of our recipes for deviled eggs, as a special treat for your family or friends? It doesn't even have to be a special occasion.

What are deviled eggs exactly?

Basically, deviled eggs consist of cutting the eggs in half, removing the yolks, mashing them up with a few ingredients and spices, to make a creamy mixture, and then repositioned in the hollow from where the egg yolk was originally removed. The eggs are then topped with a sprinkling of paprika or cayenne pepper and served cold.

What are the main ingredients?

The main ingredients for deviled eggs are: eggs, mayonnaise, salt, pepper and mustard. Nowadays, there are numerous variations of the traditional recipe for deviled eggs, as many cooks have adapted this dish to their preferences and their regional ingredients.

How do you fill the egg white cups?

When it comes to refilling the boiled-egg white halves with the yolk mixture, several methods may be used, depending on the equipment you have in your kitchen.

Many recipes call for a pastry or pipe bag to be used, which is probably the most precise method, and the most fancy and decorative, although not everyone has a pastry or pipe bag at home.

In this case, you have a choice of two techniques.

First of all a spoon may be used, which may be tricky or you could substitute the pastry bag with a plastic freezer bag.

One of the corners can be cut away to form a makeshift nozzle, through which you can squeeze the filling.

Traditional recipe for deviled eggs

Ingredients for deviled eggs
  • 6 eggs
  • 3 tbsp of mayonnaise
  • 1 tbsp of Dijon mustard
  • salt and pepper
  • paprika
  1. Hard-boil the 6 eggs. Click here for detailed instructions.
  2. Once the eggs have boiled immerse them immediately in a bowl of very cold water and leave them there until they have cooled down. This will ease the job of peeling the eggs.
  3. Peel the shell from the eggs and then rinse the eggs under a running tap to remove any tiny bits of shell. Then, refrigerate the eggs for 30 minutes. This will firm the eggs up, keep the yolks yellow and make slicing the eggs easier.
  4. Remove the chilled eggs from the fridge and with a sharp knife, slice the eggs in half lengthways.
  5. Gently squeeze the edges of the egg half, to loosen the yolk. This should make the yolk pop out, in which case, place it in a medium sized mixing bowl. If the yolk does not pop out, it may be removed by using a spoon to scoop it out. Remove all 6 yolks and place them in the mixing bowl.
  6. Mash all the egg yolks into tiny pieces with a fork.
  7. Add the mayonnaise, mustard, salt and pepper and continue to mash and mix the ingredients together until a smooth paste has been formed.
  8. Fill the egg white halves with the egg yolk mixture using one of the above techniques and finally sprinkle the tops of the eggs with a little paprika.
  9. The eggs are ready to serve, although they may benefit from a few hours in the refrigerator, to allow the different flavours to blend together.

Variations on the deviled eggs recipe

  • Substitute the mustard for 1 tsp of curry powder for delicious curried deviled eggs.
  • Add half a very finely chopped onion.
  • Add a handful of freshly chopped parsley.
  • Add some chopped green olives.
  • Add a dash of vinegar and a teaspoon of sugar.
  • Add a teaspoon of Worcestershire sauce.

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