My Guide to Perfect Deviled Eggs – My FAVORITE method for deviled eggs plus TWELVE delicious flavor combinations! All are paleo approved, gluten free, and absolutely delicious.
I was sure that I’d posted about deviled eggs in the last few years. I’ve been doing this 9 years now, and was sure that it was somewhere in my archives. Nope! I’ve been making my favorite (the classic) deviled eggs for years and years and years, and this year, I had fun experimenting with other delicious flavor combinations. Without further ado, this is everything I know about making perfect deviled eggs…
1. Start With Good Eggs.
I shared this in a recent newsletter, but the method I absolutely SWEAR by is steaming your eggs. Hard-boiled eggs work best when your eggs are “old,” but it’s hard to tell these days exactly how old your eggs are. And sometimes that means you end up finding out too late (i.e. when you’re trying to peel them) that your eggs were fresher than you thought and now the whites are cemented to the shells and what you have isn’t fit for deviled eggs.
Steaming is fail-proof. It works across all different brands of eggs, all different levels of freshness, and I haven’t mangled an egg white yet.
HOW TO STEAM EGGS:
- PREP YOUR PAN. I added about 1-inch of water to a saucepan, inserted a steamer basket (like this or this) and brought the water to a simmer.
- POKE A TINY HOLE. Using a push-pin or needle, poke a small hole in one end of your eggs (gently so you don’t smash the whole thing) This gives the air-bubble somewhere to go and makes them easier to peel later.
- ADD THE EGGS. When the water is simmering, put your eggs in the steamer basket in a single layer.
- COVER AND STEAM—
- 8-10 minutes for soft-boiled
- 10-12 minutes for medium boiled
- 13-15 minutes for hard boiled.
If you’re cooking a lot of eggs at once (10-12), you’ll probably want to lean toward the 15 minute range, possibly up to 17 minutes, depending on how hard you like them boiled.
Then all you have to do is peel them! I run the cooked eggs under cold water or put them in an ice bath (bowl with ice and water). Then I crack the shells gently all over, and they slide right off!
4. Think Presentation.
There are a lot of ways you can do this–you can use a fancy piping tip, you can use a spoon, etc. My favorite way is to put the yolk mixture into a zip-top sandwich bag and snip off the tip of one of the corners to use as a piping bag.
My other big tip is to put something as garnish on top–even if it’s just a bit of extra salt and pepper. I love fresh herbs, a little bit of dried spices or herbs, some fresh toppings (like tomatoes, bacon, etc.) or a little drizzle of hot sauce.
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Here are 12 different ways to make deviled eggs. Below is my “classic” method. The rest are all variations! (Nutrition facts are based on the Classic recipe)
- 6 hard boiled or steamed eggs
- 2 Tbsp mayonnaise (or veganaise)
- 2 tsp yellow mustard
- 1 tsp dill pickle juice, lemon juice, or vinegar
- salt and pepper, to taste
- Slice each egg in half lengthwise and remove the yolks. Place all yolks in a medium-sized bowl. Add mayonnaise, mustard, vinegar, and a pinch of salt and pepper to the egg yolks. Mash with a fork (or beat with a hand mixer) until completely smooth.
- Scoop deviled yolk mixture back into the egg white halves using a spoon. Alternatively, you can scoop the mixture into a plastic sandwich bag and snip off the corner to create a “piping bag.”
- See notes for variations!
1. Classic Deviled Eggs: Follow directions above.
2. Dill Pickle: Use pickle juice as directed, and add 1-2 Tbsp finely chopped dill pickle, and a pinch of dried or fresh dill to your yolk mixture.
3. Peppered Bacon: Add 1 Tbsp fresh herbs (cilantro, dill, basil, or parsley) to your yolk mixture and swap 1/4 tsp steak seasoning for the pepper. Top with crisped, crumbled bacon, additional fresh herbs, and halved baby tomatoes.
4. Smoked Paprika: Use lime juice in place of the pickle juice. Add 1-2 Tbsp fresh cilantro (optional) and 1/4 tsp smoked paprika to the yolk mixture. Top with additional smoked paprika, as desired.
5. Lemon Chive: Use lemon juice in place of the pickle juice. Add 1-2 Tbsp fresh minced chives and an extra pinch of pepper to the yolk mixture. Top with a tiny bit of lemon zest and a pinch of fresh chives.
6. Curry: Use lemon or lime juice in place of the pickle juice. Add 1/4 – 1/2 tsp yellow curry powder to your yolk mixture. Top with minced cilantro or additional curry powder, as desired.
7. Sriracha Lime: Use lime juice in place of the pickle juice. Add a few drops of sriracha to the yolk mixture. Top with a tiny bit of lime zest and additional sriracha as desired.
8. Chipotle: Use lime juice in place of the pickle juice. Add 1-2 tsp adobo sauce from a can of chipotle peppers (start small if you don’t want it hot). Alternatively, you could use 1/4- 1/2 tsp dried chipotle chili powder. Top with cilantro and additional chipotle powder/sauce as desired.
9. Avocado: Use lemon or lime juice in place of the pickle juice. Use 2-4 Tbsp fresh avocado in place of the mayo. Add fresh cilantro as desired. (You can also use prepared guacamole instead of avocado!)
10. Salt and Vinegar: Use vinegar in place of the pickle juice, and add an extra 1 tsp to the mixture. Top with coarse sea salt (like Maldon salt).
11. Salsa Verde: Omit pickle juice. Add 1-2 Tbsp salsa verde to the yolk mixture. Add fresh cilantro, if desired. Top with cilantro and more salsa, as desired.
12. Buffalo: Add 1-3 tsp Frank’s Red Hot (or other favorite hot sauce) to the yolk mixture. Top with fresh chives or dill, as desired.
Keywords: deviled eggs, eggs, picnic, barbecue
How to make perfect easy peel hard boiled eggs:
- First and foremost, you must perfect your hard boiled egg making technique. The very first post I put on my blog was how to hard boil an egg. This has been something I’ve always struggled with, but I thought I had perfected it so I documented the process for my readers. I have since been using the pressure cooker, or Instant Pot, to cook my hard boiled eggs. One cup of water and 12+ eggs in a single layer on the rack. 7 minutes on low pressure, then straight into an ice bath – perfection!
- I have heard that older eggs are easier to peel, but since I have the freshest of the fresh eggs, I have to make due with what I have. I tell you, that pressure cooker method works fantastic.
- Next tip to achieve the very best deviled eggs comes with the peeling. It doesn’t matter if you cook your eggs perfectly if you make a mess of them when you remove the peels. A little tip I shared with my readers in my newsletter is my new peeling trick! Here it is… After you boil your eggs and immediately transfer them to an ice bath, start by removing the shell on the bottom, or the non-pointy, end. There is typically an air pocket around there and the shell comes off easily. Then, hold the egg under running water with the open part facing up. Gently squeeze to create a pocket in between the egg and the membrane and let the running water get in there. The peel will then pull away like magic!
How to make the best deviled eggs:
- You can’t claim you’re making the best deviled eggs without an amazing filling, right? I’ve made plenty of deviled eggs with no mayo and have used substitutes like yogurt or even dairy free alternatives like mustard or pure avocado, but I’m a fan of the mayo. And if you use a mayo made with avocado oil, your deviled eggs will be paleo friendly. No matter what you choose to add to your deviled egg filling, you just want to ensure that it is a) well seasoned and b) smooth and creamy. These avocado deviled eggs are just that.
- Let’s talk presentation, shall we? There are a lot of ways to get your yolk mixture back into the egg white. You can simply use a spoon, but I tend to go for a prettier look. My preference is to transfer it to a ziplock bag and snip off the corner, or if I want to be extra fancy, I fill a piping bag with a star tip.
- I highly recommend serving up your avocado deviled eggs, or any deviled eggs for that matter, on a deviled egg platter. If you’ve never made deviled eggs before, they’re slippery little things and the platter keeps them looking beautiful. I always make extra, store them in the frig, and keep refilling the platter on demand.
- Finally, all good food deserves a nice garnish. I was tempted to top my avocado deviled eggs with bacon because who doesn’t love bacon, after all? I even had a few friends at my party following a strict keto diet, and even though these deviled eggs were keto friendly, they wouldn’t have turned down bacon. Alas, I decided to keep these avocado deviled eggs vegetarian and just top them with some minced chives.
- 12 eggs hard boiled and peeled
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1 ripe avocado pit and skin removed
- salt and pepper to taste
- chives for garnish optional
- Slice hard boiled eggs lenghwise. Remove yolks and add to bowl.
- Combine mayonnaise, mustard, and avocado with egg yolks. Use a stand mixer with the paddle attachment to whip or even a fork will due. Season with salt and pepper to taste.
- Spoon or pipe yolk mixture back into the egg whites. Garnish with chives, if desired. Serve cold.
Makes 24 deviled eggs. Serving size = 2 deviled eggs.
Calories 154 Calories from Fat 117 Total Carbohydrates 1g 0% * Percent Daily Values are based on a 2000 calorie diet.