Classic Deviled Eggs

Name: Classic Deviled Eggs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 6 eggs; 3 tablespoons mayonnaise, best quality such as Hellman’s, Best Foods or Duke’s; 1-1/2 teaspoons cider vinegar; 1 teaspoon whole grain mustard; 1/4 teaspoon Worcestershire sauce; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/8 teaspoon sugar; Pinch cayenne pepper; 1 tablespoon finely chopped mixed herbs, such as chives, parsley, dill or tarragon, plus more for serving; Paprika, for serving

4 steps

Prep:20minCook:20min

A classic deviled eggs recipe with a creamy, fluffy filling that you can dress up any way you like.

Updated at: Thu, 17 Aug 2023 10:33:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories673.6 kcal (34%)

Total Fat57.6 g (82%)

Carbs3.6 g (1%)

Sugars2 g (2%)

Protein33.5 g (67%)

Sodium992.8 mg (50%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

6eggs

3 tablespoonsmayonnaise

best quality such as hellman ’ s, best foods or duke ’ s

1 ½ teaspoonscider vinegar

1 teaspoonwhole grain mustard

¼ teaspoonworcestershire sauce

⅛ teaspoonsalt

⅛ teaspoonfreshly ground black pepper

⅛ teaspoonsugar

cayenne pepper

1 tablespoonmixed herbs

finely chopped, such as chives, parsley, dill or tarragon, plus more for serving

paprika

for serving

Instructions

Step 1

Place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Place the hard-boiled eggs in a bowl of cold water to cool (I usually just use the saucepan).

Step 2

Once cool, tap each egg on the counter to crack the shell, then peel under cold running water. Slice the eggs in half lengthwise, remove the yolks, and place them in a small bowl. Arrange the whites on a serving platter, gently wiping them clean if necessary. Using a spatula, push the egg yolks through a mesh sieve, then mash with the mayonnaise, vinegar, mustard, Worcestershire sauce, salt, black pepper, sugar, cayenne pepper, and herbs. (Passing the yolks through a sieve makes them much easier to mash without getting lumps but if you don’t want to bother, you can mix the yolks with the other filling ingredients - minus the herbs - in a food processor.) Taste and adjust seasoning, if necessary.

Step 3

Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture. (Alternatively, fill a sealable plastic bag with the yolk mixture, and use your hand to gently push the mixture to one corner of the bag. Use scissors to snip off the tip of the corner, opening up a 1/4–in [6-mm] hole.) Pipe the yolk mixture evenly into the egg white halves. (For a less fussy preparation, simply spoon the yolk mixture into the egg whites.) Sprinkle with paprika and more fresh herbs.

Step 4

Make-Ahead: The whole eggs can be cooked and stored whole in the refrigerator several days ahead of time. The empty egg halves and filling mixture can be refrigerated separately, wrapped tightly in plastic wrap, for up to 2 days. Bring to room temperature and taste and adjust seasoning if necessary before filling. The eggs should be filled as close to serving time as possible.

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