Classic Deviled Eggs – Once Upon a Chef


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

There are a million and one ways to jazz up deviled eggs: herbs, bacon, sriracha, crabmeat, toasted panko, or all of the above. The thing is, once you have a good basic recipe, it’s not so much what you put on your deviled eggs that matters, it’s your technique in making them. First, it’s important to hard-boil the eggs properly so the yolks don’t overcook. It’s also essential to pass the yolks through a fine sieve before combining them with the other ingredients; this creates a creamy, fluffy, lump-free filling without the need for gobs of mayonnaise.

This is my go-to deviled egg recipe. Adding herbs is a simple way to dress them up and make them just a little more flavorful; feel free to omit the herbs or add your own favorite toppings.

What you’ll need To Make Deviled Eggs
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Step-by-Step Instructions

To begin, 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.

Deviled Eggs with Spring Herbs 2 (8 of 8)

Place the hard-boiled eggs in a bowl of cold water to cool (I usually just use the saucepan). Tap each egg on the counter to crack the shell, then peel under cold running water.

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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 fine sieve.

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This breaks up the yolks, making them easier to incorporate with the other ingredients. You’ll be amazed at the difference this step makes — you’ll have no lumps and the creamiest, fluffiest filling. (You can also mix the yolks with the other filling ingredients — minus the herbs — in a food processor for a similar result.)

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Combine the yolks with the mayonnaise, vinegar, mustard, Worcestershire sauce, salt, black pepper, sugar, cayenne pepper, and herbs.

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Mix until smooth, then taste and adjust seasoning, if necessary.

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Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture. Then pipe the yolk mixture evenly into the egg white halves. (For a less fussy preparation, simply spoon the yolk mixture into the egg white halves.)

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Sprinkle with paprika and more fresh herbs, then serve and enjoy!

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Classic Deviled Eggs

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

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

Instructions

  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).
  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.
  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.
  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.

Nutrition Information

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  • Per serving (12 servings)
  • Serving size: 1 filled egg half
  • Calories: 58
  • Fat: 5g
  • Saturated fat: 1g
  • Carbohydrates: 0g
  • Sugar: 0g
  • Fiber: 0g
  • Protein: 3g
  • Sodium: 62mg
  • Cholesterol: 81mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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