Classic Deviled Egg Recipe (2024)

FAQs

Why put white vinegar in deviled eggs? ›

A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.

But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white. Follow this tip: Having just the right amount of mayonnaise in the filling makes for good flavor and good texture.

Each half of an egg is filled pretty high with a smooth and creamy egg yolk mixture. Each deviled egg is then topped with a piece of bacon, smoked paprika, and chives. It's definitely a rich appetizer, but it's so good.

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

Peel the eggs by gently tapping on the counter top. Slice the eggs in half and remove the yolk to a small bowl. Mash the egg yolks with the back of a fork and add the rest of the ingredients in the recipe card below until you get a creamy texture and no lumps.

Add vinegar: I always recommend adding a tablespoon of vinegar (preferably a mild-tasting vinegar, like rice or apple cider vinegar) to the water before adding your eggs. It helps the whites to coagulate more quickly. And don't worry — you can't even taste it.

The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor.

Mash with a fork until creamy, then season to taste with salt, pepper, and more hot sauce, as desired. For a smoother deviled egg filling, pulse the mixture in a food processor. Divide the filling among the egg whites and garnish with paprika, chives, and/or fresh dill.

Be sure to transfer them to an ice bath right away to stop the cooking process and cool them down quickly, which makes the eggs easier to peel and ensures that the yolk isn't too warm when mixed with the mayonnaise and mustard (which risks creating a runny filling).

“I wasn't able to say I was lucky, because my mother would rather us say that we were blessed, and she also didn't like that lucky sounded like Lucifer,” she told Rolling Stone in 2010. “Deviled eggs were called 'angeled' eggs. I wasn't allowed to eat Lucky Charms, but I think that was the sugar.

What are deviled eggs called in the South? ›

At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.

For National Deviled Egg Day, we're taking it back to Ancient Rome…. where serving deviled eggs was often referred to as “ab ova usque ad mala.”

This recipe for Deviled Eggs Without Mustard tastes just like classic deviled eggs but with apple cider vinegar in place of dijon mustard. They're a creamy, delicious appetizer everyone should try!

Fresh eggs, with their smaller air sacs, are more likely to have a smooth ovoid shape when peeled, which looks more appealing in applications as deviled eggs. OFF-CENTER YOLK: Fresher eggs are more likely (though not guaranteed) to have centered yolks, again leading to more attractive deviled eggs.

Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness (see photo). Transfer the eggs to a bowl of ice water and chill for 14 minutes. This makes the eggs easier to peel.

The vinegar contains ethanoic acid (also known as acetic acid), which reacts with calcium carbonate in the eggshell. One product of the reaction is carbon dioxide gas, which appears as little bubbles forming on the eggshell. Over time, this chemical reaction dissolves away the hard eggshell.

Why add vinegar? Adding vinegar (or any other acid) can make the foam less likely to suffer the consequences of overbeating—lumpiness, loss of water, and collapse. These undesirable consequences result from too many bonds forming between the egg proteins.

The vinegar in the water makes the eggs easier to peel. Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.

"Vinegar is an inherently acidic material, so if we add a few drops of vinegar into that boiling water that is going to increase the rate of denaturing and it's going to make that happen faster and help the poached egg hold its shape better."