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Deviled eggs are the perfect picnic side dish or elegant addition to a lunch buffet. With the right recipe, making deviled eggs can be wickedly easy. The first step in any deviled egg recipe is hard-boiling the egg. Even a novice chef can boil water, but even experienced chefs have trouble peeling eggs at times. Do you ever wonder why some hard-cooked eggs are so hard to peel?
Use older (but not expired) eggs to make your deviled eggs to save time when peeling. This deviled egg tip comes from my mother-in-law, Pamela Flynn of Omaha, Nebraska. She explains, "After experimenting with the freshest eggs from my father's chickens, it seems that the fresher the egg, the harder it is to peel. So go for eggs that have been in your refrigerator for at least a week, two weeks is even better."
Another tip to help remove the shells: crack the shells after cooking the eggs, them place them in ice water for a couple of minutes. If the shells are still resistant, try peeling them under cool running water.
Here's my favorite recipe for basic deviled eggs:
Are you looking for a fun twist on the classic deviled egg? My mother-in-law has experimented with many recipe variations for picnics and church potlucks over the years. Some of her favorite deviled egg combinations are:
Transporting the deviled eggs to your next picnic will be easy even if you don't own a deviled egg container. Just pack the whites and the egg yolk mixture separately, carry the eggs in a plastic container or big Ziploc bag, and assemble your deviled eggs when you arrive at the party. Don't want to spend time assembling the deviled eggs at the picnic? If you make deviled eggs frequently, it's worth buying a deviled egg carrier to keep those yolks looking pretty on the way. For less than $15, you can get a Snap & Stack Deviled Egg carrier (holds 12 eggs) or a Rubbermaid Servin-Saver Egg Keeper (holds 20 eggs).
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Do you have a deviled egg recipe variation you love? Which of our deviled egg combos will you bring to your next picnic?
Email This
Deviled eggs are the perfect picnic side dish or elegant addition to a lunch buffet. With the right recipe, making deviled eggs can be wickedly easy. The first step in any deviled egg recipe is hard-boiling the egg. Even a novice chef can boil water, but even experienced chefs have trouble peeling eggs at times. Do you ever wonder why some hard-cooked eggs are so hard to peel? Use older (but not expired) eggs to make your deviled eggs to save time when peeling. This deviled egg tip comes from my mother-in-law, Pamela Flynn of Omaha, Nebraska. She explains, "After experimenting with the freshest eggs from my father's chickens, it seems that the fresher the egg, the harder it is to peel. So go for eggs that have been in your refrigerator for at least a week, two weeks is even better."
Another tip to help remove the shells: crack the shells after cooking the eggs, them place them in ice water for a couple of minutes. If the shells are still resistant, try peeling them under cool running water.
Here's my favorite recipe for basic deviled eggs:
- 8 large eggs
- 2 tablespoons sour cream (or light sour cream)
- 2 tablespoons mayonnaise (or light mayonnaise)
- 1 1/2 teaspoons apple cider vinegar
- 1 to 1 1/2 teaspoons mustard
- about 1/8 teaspoon salt and 1/8 teaspoon pepper (or to taste)
- sweet paprika for garnish
- Place eggs in sauce pan and cover with hot tap water, then quickly bring to a boil. Turn heat down to barely simmer for 17 minutes. While eggs simmer, fill a large bowl with ice and water. After 17 minutes remove eggs with a slotted spoon, crack the shells, and place them in ice water for a few minutes. Peel, rinse, and pat dry with paper towels.
- Slice eggs lengthwise and place yolks in a small mixing bowl. Mash the yolks with the back of a fork until smooth or push them through a sieve. Stir in remaining ingredients.
- Place the yolk mixture in the bottom corner of a plastic bag (first place the plastic bag inside a cup or small bowl, then fold the bag over the edge). Spoon the yolk mixture into the bag, gather the bag up and squeeze out the air, then twist the top of the bag to force the mixture into the corner. (Whites and egg yolk mixture can be stored separately in the refrigerator for a couple days. When you are ready to serve the deviled eggs, continue with the next step. This is also a good way to transport the deviled eggs, separately, filling them just before serving.)
- Cut off the corner of the plastic bag about 1/2 inch. Squeeze filling into each white half. Sprinkle very lightly with paprika.
Are you looking for a fun twist on the classic deviled egg? My mother-in-law has experimented with many recipe variations for picnics and church potlucks over the years. Some of her favorite deviled egg combinations are:
- Add 1 -2 tablespoons drained pickle relish.
- Add 1 tablespoon of fresh, finely-chopped parsley or dill.
- Add 1 - 2 tablespoons prepared horseradish (spicy!)
- Add 1/4 cup crumbled blue cheese
- Add 1/4 cup of finely chopped green olives with pimentos.
Transporting the deviled eggs to your next picnic will be easy even if you don't own a deviled egg container. Just pack the whites and the egg yolk mixture separately, carry the eggs in a plastic container or big Ziploc bag, and assemble your deviled eggs when you arrive at the party. Don't want to spend time assembling the deviled eggs at the picnic? If you make deviled eggs frequently, it's worth buying a deviled egg carrier to keep those yolks looking pretty on the way. For less than $15, you can get a Snap & Stack Deviled Egg carrier (holds 12 eggs) or a Rubbermaid Servin-Saver Egg Keeper (holds 20 eggs).
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Do you have a deviled egg recipe variation you love? Which of our deviled egg combos will you bring to your next picnic?