This recipe is adapted from “U.S.A. Cookbook,” written by Sheila Lukins, an author of the “Silver Palate” cookbooks that were popular in the 1980s and ’90s. If you’re looking for an introduction to deviled eggs, this is the place to start: just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (or jazz things up with a garnish of chives). They are a simple and spectacular addition to a holiday table.
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water or transfer to a bowl of ice and water, then peel. Cool in the refrigerator, loosely covered, for 15 minutes.
Step 2
Halve eggs lengthwise, and carefully remove yolks. Place yolks in a bowl, and mash with a fork. Stir in mustard, Tabasco, salt, pepper, snipped chives and mayonnaise.
The New York Times Cooking
The New York Times Cooking
The New York Times Cooking
The New York Times Cooking
Step 3
Fill each egg white with about 1 ½ teaspoons of the egg-yolk mixture using a spoon or piping bag fitted with a star tip and dust the top with paprika. Arrange on a platter; garnish with whole chives.
The New York Times Cooking
The New York Times Cooking
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FAQS
Yes, you can make and refrigerate deviled eggs up to 2 days ahead. If you want to get even further ahead, you can cook the eggs and refrigerate them, peeled or unpeeled, for up to 7 days before halving and stuffing them.
Spicy or highly seasoned foods are often referred to as deviled. Deviled eggs typically call for the yolks to be mixed with pungent ingredients such as mustard, hot sauce or paprika.
Deviled eggs are at their best when freshly made but will keep, covered and refrigerated, for up to 2 days. Make sure to refrigerate them immediately if not eating right away.
Cook eggs in the residual heat of the just-boiled water for 10 to 12 minutes. (Technically speaking, the eggs aren’t boiled — the water is heated to the boiling point, then the heat is turned off.)
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Comments
Tobey Crockett
I have friends who make these regularly for potluck events and they swear by putting the filling in a small plastic baggie, cutting off the corner and using it as an impromptu pastry bag. This is a much easier way to fill the shells of the whites than using a spoon. They even transport the whites and filling this way and then fill them up at the destination. Yum! (And yes to capers and butter!)
CC
Add a tablespoon of softened butter. Julia Child's trick, makes them just bit more luxurious.
Lumita
I've started pinpricking the eggs prior to boiling and have had gloriously simple peeling ever since. Thanks for sharing all the recipes- I've often made them last minute so great to have some more options. The people complaining about the health issues of piping through the corner of a baggie seriously need to find something real to complain about.
T.K.
Added one half anchovy and a small squeeze of fresh lemon into the filling. Used immersion blender to incorporate anchovy into mayo mixture prior to mashing in (by hand) cooked yolks. Bright savory flavor with a subtle umami richness. Everyone reached for seconds, while asking, "Wow... What's IN these?"
Jane Of Louisville
I can't imagine a 4th of July without dressed eggs. this recipe is basic. no relish. OK. Mine turned out a tad sloppy looking. should have cooked the eggs longer.
Stephen
I put the yolk mixture in a sandwich bag. Then I can transport to wherever I am going. Then I cut one corner off and squeeze the mixture into the eggs. Fresh on the spot and easy to transport
