Simple and classic, these deviled eggs are such a festive addition to the holiday table. Read on to learn the trick to making perfect hard-cooked eggs with shells that slip right off, as well as how to make deviled eggs that taste fresh, bright, and creamy all at once!
To me, where many deviled eggs recipes fall short is in the amount of acid: they don’t call for enough, and as a result, the eggs taste too creamy and rich.
Here, inspired by my favorite egg salad recipe , I’ve seasoned the egg yolk filling with pickle juice, though you could use lemon or vinegar in its place, and lots of fresh chives, which offer both flavor and freshness. As with most classic deviled egg recipes, this one contains a modest amount of mustard and, of course, mayonnaise: for every two eggs, a tablespoon of mayonnaise is about right.
As always, you can adjust the filling to taste with more or less acid and mayonnaise, depending on your preferences. Garnished with snips of fresh chives and a sprinkling of paprika, these deviled eggs look so festive on the holiday table and are a favorite for summer picnics as well.
How to Make Classic Deviled Eggs, Step by Step
First, steam your eggs for 12 minutes. If you are unfamiliar, steaming eggs and then shocking them in an ice bath produces perfectly cooked eggs whose shells slip right off. You can also do this in the Instant Pot . See recipe box below for more details.
Meanwhile, gather your ingredients: mayonnaise, mustard, pickle juice (or lemon or vinegar), salt, pepper, and chives.
Once your eggs are cooked, transfer them to an ice bath.
Then peel them.
Halve the eggs and …
… transfer the yolks to a large bowl.
Mash the yolks with the back of a fork.
Add the mayonnaise, mustard, pickle juice, chives, and salt and pepper to taste.
Stir to combine; then taste and adjust flavor as needed.
If you wish, transfer the mixture to a quart-sized storage bag…
… then pipe into the hollowed eggs. You can, of course, simply use a spoon, but I actually find the piping bag to be easier.
Sprinkle with chives and paprika before serving. (I could have used a gentler hand with the paprika 🤣).
Description
Simple and classic, these deviled eggs are such a festive addition to the holiday table. Below you’ll find two steaming methods that produce perfect hard-cooked eggs with shells that slip right off. These deviled eggs taste fresh, bright, and creamy all at once!
Adapted from several sources, including my favorite egg salad sandwich , The New York Times , and The Food Network .
Notes:
Egg steaming method adapted from J. Kenji Lopez Alt’s The Food Lab . I steam my eggs for 12 minutes, and I find that to be perfect, but it may take some trial and error to get the timing right for you. If you like to use your Instant Pot, here is my Instant Pot hard-boiled egg recipe.
Pickle Juice: This is a somewhat recent discovery and an underutilized ingredient in my kitchen. If you don’t have pickles on hand, you can use vinegar or fresh lemon juice in its place.
To scale this recipe, I find that 1 tablespoon of mayonnaise for every 2 eggs is about right, and I like about 1 teaspoon of pickle juice for every 2 eggs as well, but I tend to like things on the acidic side, so as always, adjust to taste. I don’t like my deviled eggs too mustardy, so I find 1 teaspoon for 8 eggs to be about right, but, again, add more or less to taste.
8 eggs
kosher salt or flaky sea salt
freshly cracked pepper
1/4 cup mayonnaise
1 teaspoon Dijon mustard
2 – 4 teaspoons pickle juice or vinegar or lemon juice
1/4 cup finely chopped chives
paprika, for finishing
- Cook the eggs. Place a steamer basket into a large pot. Fill pot with 1 inch of water. Cover and bring to a simmer over high heat. Remove the lid. Carefully place the eggs into the steamer basket. Cover the pot. Steam for 12 minutes. Meanwhile, fill a bowl with ice and cover with water. After the 12 minutes, remove the lid, and carefully transfer the eggs to the ice bath.
- Peel and halve the eggs. Transfer the yolks to a large bowl. Transfer the halved, hollowed whites to a plate and transfer to the fridge.
- Mash the yolks with the back of a fork. Season with a pinch of salt and pepper to taste. Add the mayonnaise, mustard, and pickle juice starting with 1 – 2 teaspoons. Set aside a few teaspoons of the chives for garnish. Add the remaining chives to the yolks, and stir until you have a smooth mixture. Taste. Adjust with salt and pepper to taste. If it’s too creamy, add more pickle juice (or vinegar or lemon) to taste. If it’s not creamy enough, add another spoonful of mayonnaise. If you want more mustard flavor, add another 1/2 teaspoon or more to taste.
- When the mixture is seasoned to your liking, you can use a small spoon to fill the egg white cavities or you can transfer it to a quart-sized storage bag, snip off a corner, and pipe it into the whites.
- To finish, sprinkle with paprika and the reserved chives.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Description
Simple and classic, these deviled eggs are such a festive addition to the holiday table. Below you’ll find two steaming methods that produce perfect hard-cooked eggs with shells that slip right off. These deviled eggs taste fresh, bright, and creamy all at once!
Adapted from several sources, including my favorite egg salad sandwich , The New York Times , and The Food Network .
Notes:
Egg steaming method adapted from J. Kenji Lopez Alt’s The Food Lab . I steam my eggs for 12 minutes, and I find that to be perfect, but it may take some trial and error to get the timing right for you. If you like to use your Instant Pot, here is my Instant Pot hard-boiled egg recipe.
Pickle Juice: This is a somewhat recent discovery and an underutilized ingredient in my kitchen. If you don’t have pickles on hand, you can use vinegar or fresh lemon juice in its place.
To scale this recipe, I find that 1 tablespoon of mayonnaise for every 2 eggs is about right, and I like about 1 teaspoon of pickle juice for every 2 eggs as well, but I tend to like things on the acidic side, so as always, adjust to taste. I don’t like my deviled eggs too mustardy, so I find 1 teaspoon for 8 eggs to be about right, but, again, add more or less to taste.
8 eggs
kosher salt or flaky sea salt
freshly cracked pepper
1/4 cup mayonnaise
1 teaspoon Dijon mustard
2 – 4 teaspoons pickle juice or vinegar or lemon juice
1/4 cup finely chopped chives
paprika, for finishing
- Cook the eggs. Place a steamer basket into a large pot. Fill pot with 1 inch of water. Cover and bring to a simmer over high heat. Remove the lid. Carefully place the eggs into the steamer basket. Cover the pot. Steam for 12 minutes. Meanwhile, fill a bowl with ice and cover with water. After the 12 minutes, remove the lid, and carefully transfer the eggs to the ice bath.
- Peel and halve the eggs. Transfer the yolks to a large bowl. Transfer the halved, hollowed whites to a plate and transfer to the fridge.
- Mash the yolks with the back of a fork. Season with a pinch of salt and pepper to taste. Add the mayonnaise, mustard, and pickle juice starting with 1 – 2 teaspoons. Set aside a few teaspoons of the chives for garnish. Add the remaining chives to the yolks, and stir until you have a smooth mixture. Taste. Adjust with salt and pepper to taste. If it’s too creamy, add more pickle juice (or vinegar or lemon) to taste. If it’s not creamy enough, add another spoonful of mayonnaise. If you want more mustard flavor, add another 1/2 teaspoon or more to taste.
- When the mixture is seasoned to your liking, you can use a small spoon to fill the egg white cavities or you can transfer it to a quart-sized storage bag, snip off a corner, and pipe it into the whites.
- To finish, sprinkle with paprika and the reserved chives.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Find it online : https://alexandracooks.com/2022/04/10/classic-deviled-eggs/
Below you will find my favorite Easter recipes, from baked ham with mustard sauce to rack of lamb with tzatziki to scalloped potatoes and punch to buttermilk pull-apart rolls and hot cross buns . This post is organized as follows:
Hot Cross Buns
Easy-To-Peel Hard-Boiled Eggs
Easter Brunch Punch
Easter Brunch (Sweet)
Easter Brunch (Savory)
Easter Dinner
Scalloped Potatoes
Salads
Dessert
Bread
Hot Cross Buns
Made with a mix of brown sugar and white and a dash of nutmeg, these Hot Cross Buns are perfectly sweet and subtly spiced. Halved and spread with butter, they are so, so delicious. Easy too: Assemble the pan of buns the night before and stick it in the fridge. On Good Friday morning, simply pop the pan in the oven.
Easy-Peel Hard-Cooked Eggs
If you’re dyeing eggs for Easter and are dreading the post-holiday peeling process, dread no more! Here are two easy-to-peel egg-cooking methods: stovetop and Instant Pot . In both, the eggs are steamed, which makes the shells slip right off. While I love my instant pot, more and more I favor the stovetop steaming method, which I use in this deviled eggs recipe and this egg salad sandwich .
Classic Deviled Eggs
Easter Brunch Punch
If you’ve never made a “house” punch, I highly recommend it, and I highly recommend this one: Philadelphia Fish House Punch , a mix of brandy, cognac, rum, fresh lemon juice, and simple syrup.
Punch bowl!
Brunch (Sweet)
Brioche Cinnamon Buns
Prep these buns on Easter Eve. Rise to frosted brioche bliss … (and to very happy humans).
Buttermilk Blueberry Breakfast Cake
Ten years after posting this recipe, buttermilk blueberry breakfast cake continues to be one of the most popular recipes on the site:
Overnight French Toast
This is the easiest French toast you will ever make, and I believe it’s one of the best, too. It’s crisp on the exterior and custardy on the interior. It emerges from the oven piping hot, ready for syrup, fruit, powdered sugar, or all three. Recently I made it with homemade brioche , and it was exceptional.
Blueberry Scones, Blueberry Muffins
Fresh Lemon-Blueberry Scones
The Best Lemon-Blueberry Muffins
Baked Steel Cut Oatmeal, Oatmeal Muffins
Baked Steel Cut Oatmeal
Oatmeal Muffins
Brunch (Savory)
Sausage, Egg, and Cheese Casserole with Spinach
Herb and Gruyère-Topped Baked (Shirred) Egg
How to Make Croque Monsieur and Croque Madame
Tartine’s Quiche, Potato Crusted
Dinner
If you’ve ever toiled over a roast turkey — from the brining to the basting to the carving — a baked ham feels like a complete dream. For one, there’s no marinating or brining. Second, you can’t overcook it, because it’s already cooked! You’re simply heating it through. Find all of my baked ham tips here .
We’ll be baking a brown sugar glazed ham this year and serving it aside my grandmother’s mustard sauce (the best). If you make a ham, be sure to save the bone and make this split pea and ham soup with it afterward.
Simple Baked Ham Recipe with Brown Sugar Glaze
My Grandmother’s Mustard Sauce (AKA: “The Ham Sauce”)
Split Pea and Ham Soup made with the ham bone and leftover ham:
Easiest Rack of Lamb
Broiled Lamb Chops with Nigella’s Mint Sauce & Roasted Asparagus
Spatchcocked Roast Chicken with Dates & Artichoke Hearts
Spatchcock Chicken Recipe with Za’atar & Lemon
Roasted Chicken with Clementines
One-Pan Chicken with Potatoes & Tarragon
Keftedes (lamb meatballs) & Roasted Cabbage
Pan-Seared Lamb Chops with Toasted Bread Crumb Salsa
If you’re making lamb, here are two nice condiments:
Tzatziki (Greek Cucumber-Yogurt Sauce)
Olive Tapenade with Capers & Parsley
Alice Waters’s Potato Gratin (Scalloped Potatoes)
As with Thanksgiving and Christmas , Easter dinner isn’t Easter dinner without Alice Waters’s potato gratin . It’s a dish my mother has served at nearly every big holiday gathering for as long as I can remember. It often steals the show no matter what it’s beside, turkey, ham, lamb, or otherwise.
Salads & Sides
With so many rich foods on the Easter table, a simple green salad on the side is nice. I’ve been loving this lemon vinaigrette , which is light and bright, and which I’ve been using to dress simple salads composed of tender spring greens, shaved carrots and radishes, feta, and walnuts.
If you’re looking for a heartier salad or vegetable side dish, here are a few more ideas:
Simple Roasted Asparagus with Balsamic and Parmesan
Dessert
The Ultimate Carrot Cake
I recently revisited an old carrot cake recipe , which I have long loved but which has gotten lost in the archives. I added weight measurements, simplified the mixing process, baked it in a 9×13-inch pan (as opposed to two 8-inch pans), and I frosted it with my favorite whipped cream-cream cheese frosting, which I use in this one-bowl birthday cake recipe. This carrot cake was just as delicious as I remember, and the family devoured it. Highly recommend!
Lemon-Ricotta Cheesecake
Tiramisu
Chez Panisse Almond Torte
Flourless Chocolate Cake
Rhubarb Custard Cake
Flourless Chocolate-Almond Cake (Torta Caprese)
Orange and Olive Oil Cake
Bread
Though I am partial to rolls on the holiday table, it’s hard to beat this overnight, refrigerator focaccia in terms of effort-to-reward ratio. It’s truly so easy and so delicious.
But if you’re up for making rolls, both of the recipes below are no-knead, and each dough can be made ahead of time and stashed in the fridge until you are ready to bake. At Christmas last year, I made the buttermilk pull-apart rolls slightly larger — I divided the dough into 20 portions as opposed to 24 — and the larger size was perfect for leftover ham sandwiches.
Find a few more ideas below and here → Favorite Bread Recipes
On the left: No-knead Buttermilk Pull-Apart Rolls : slightly sweet, soft and squishy, these pull-apart rolls resemble Parker House rolls in both taste and texture. On the Right : No-Knead Thyme Dinner Rolls : buttery and crisp on the exterior and soft and tender on the interior.
Cheddar Biscuits
Description
In my family, this mustard sauce is as essential as the ham on the holiday table. It takes no time to whisk together, and it is so nice to have on hand for leftover ham sandwiches.
- 1/2 cup sugar
- 1/4 cup white wine vinegar
- 4 tablespoons dry mustard
- 4 egg yolks
- 1 teaspoon kosher salt
- 1 cup heavy cream
- Place a strainer over a medium-sized bowl (able to hold about 2 cups of liquid). Combine all ingredients in a saucepan. Bring to a boil while monitoring closely and stirring often. As soon as the mixture comes to boil, pour it through the strainer into the bowl. Let cool, then cover with plastic wrap and place in the fridge.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
