Best Basic Deviled Eggs
I have always, always held a soft spot for deviled eggs. They were one of the first things I learned how to make as a child. Boiling eggs is not very hard, as long as you don’t forget they are on the stove! They’re easy to make, and there’s nothing better than popping a cold deviled egg in your mouth during the summer.
I usually don’t add anything other than mayonnaise and plain yellow mustard to my deviled eggs. I always hate it when people tried to “spice things up” and added some weird stuff to it. There’s nothing worse than biting into a deviled egg and tasting some onion or pickles in it. Even worse, when people make their eggs with Miracle Whip. WTF. I know many of you love it, but I don’t. I think Miracle Whip is the worst thing ever, and should be banned from kitchens everywhere.
What really got me interested in trying out this recipe, was the fact that it called for white wine vinegar. I had never thought of putting that into my deviled eggs, but I was curious. Did it make the filling taste better, or was it to help make it creamier? I hate clumps in my filling, so I always make sure to mash it to death with a fork and then a spoon for good measure.
There was nothing tricky about this recipe. I didn’t follow the directions explicitly, because let’s face it, everyone loves their deviled eggs a little bit differently. Some love mustard in it, some prefer a bit more mayo. Still, there are those that love to drown it in salt. I suggest you add the ingredients and taste it as you go. If you feel it needs more mustard, then add some more! It’s all about personal preference, in my opinion.
As for the white wine vinegar, I have to say that I was pleasantly surprised. It had this tangy taste to it, and I couldn’t stop eating them! Yes, I admit that I ate almost the entire batch by myself. Luckily my husband came in and ate the rest! He could tell there was something different about these deviled eggs. They weren’t my usual kind, and I was impressed that his dull taste buds picked up on that.
One last note! I did pipe the filling into my eggs using a pastry bag. Two reasons for this: obviously, because piped filling looks so much better than filling just spooned in. Secondly, it made it easier to distribute the filling. I didn’t run out of filling as quickly, and there was even some left over (which made it tempting to pipe the filling straight into my mouth!). It’s your choice, really. You could always use a sandwich bag and cut a small triangle off one of the corners to pipe your filling in!
Nicole’s Best Basic Deviled Eggs, from Pinch My Salt
6 eggs, hard cooked and peeled
1/4 cup mayonnaise
1 teaspoon yellow mustard
3/4 teaspoon white wine vinegar
pinch of salt (optional)
fresh ground black pepper (optional)
smoked paprika (optional)
Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl. Mash yolks with fork then stir in mayonnaise, mustard, and vinegar. Mash and stir all ingredients together well. Taste and add salt and pepper if desired. Spoon a little bit of the mixture into each egg white half, dividing mixture as evenly as possible between the eggs. Sprinkle eggs with smoked paprika if desired. Serve immediately or refrigerate until ready to serve.
I adore this recipe. I use it every time that I want to make deviled eggs. It always comes out so well. I always end up using loads of black pepper, though!
Lovely piping work!
I can’t make stuff like this because I can never get hard boiled eggs out of their shells without destroying them like whoa. Tried every trick and just doesn’t happen the way it should.
miracle whip in deviled eggs lolwtf
I boil eggs all the time but forget that I can make deviled eggs out of them, so thanks for reminding me what can be done!
Jem, how long are you leaving your eggs to boil? I usually put enough cold water to completely cover the eggs. I put it on medium-high heat and put the timer for 20 minutes once the water has begun to boil. After that, I remove the hot water from the pot and replace it with ice cold water. I let the eggs cool down for about 15 minutes in the cold water. Then you crack an egg on the side of the pot, and carefully start removing the shell from the crack.
It’s easier when the eggs have cooked throughly and have been allowed to cool down properly as well. Don’t give up, Jem!
I love that you didn’t just spoon the filling normally into the eggs! It looks delicious! I just love eggs in general, so I’ll definitely try this out when I get the chance!
It’s been a while since I tried so I can’t remember. Maybe I should make some for lunch your way :9
I tried this recipe and it was fabulous!
Jem, try steaming your eggs. Here’s what I do: Put a few inches of water in a large pan and put in a steamer basket. Put on stove over high heat. When water boils, briefly take pan off stove and gently add eggs. Return to stove. When water returns to boil, turn down to medium and put on a lid. I usually time mine for about 14 minutes. After 14 minutes, immediately take off the stove and put in cold ice water.
I have found that this method works even with super fresh eggs. I cooked 14 eggs and had only one with a spot of shell that stuck. Also, you might try putting the unpeeled, cooked eggs in the fridge for a bit before shelling. I have heard that helps the membrane and white part to separate from the shell. GOOD LUCK!