Many of you already know how easy these are to make, but in case you don’t, I’m posting the recipe for you. 🙂
First, do you hate peeling hard-boiled eggs?
Click here to read about how EASY it is to peel hard-boiled eggs cooked in the pressure cooker.
***Or keep reading for how to cook hard-boiled eggs NOT in a pressure cooker.
These go fast around here, and a plate full lasts about a half-day with our family of 6. I let everyone snack on them and grab and go as they’re walking by the kitchen. It’s great for picky kids, most everyone loves these!
Why is this the BEST Deviled Egg Recipe?
Because they're made with homemade mayo of course — no worries about what rotten oils are in these!
Super Nutritious and BEST Deviled Egg Recipe (or Basic Egg Salad Recipe)
Ingredients
- 16 eggs-- pastured eggs are best
- 3/4 cup homemade mayo --it seriously takes 3 minutes, check out the video for how I make it at that post
- 1-2 Tablespoons regular mustard
- Pepper and sea salt to your taste
- Optional: 2 teaspoons palm or coconut sugar – my secret ingredient to make them extra dreamy. You can leave it out and they’re still good, but it’s not that much, especially split between 32 egg halves.
- Optional: add 1-2 Tablespoons of sour cream if you want a creamier filling.
- Optional: sprinkle paprika over the top.
Instructions
- For hard boiling the eggs, I've tested this a lot, and here's a way that they peel pretty well--not as easily as when you use a pressure cooker, but if you're doing them on the stove, this is the best method: Boil water FIRST, enough to cover however many eggs you're cooking. Add 1 teaspoon of baking soda, then carefully add eggs to boiling water, lowering them in carefully with a big spoon or a steamer basket. Cover, cook for 13 minutes. Then carefully remove them from the boiling water and place in another pan or bowl and cover with ice water for 15 minutes.They can be stored in their shells and peel them later if desired.
- Cut the eggs in half length-wise and pop the yolk into a separate bowl. Cut a small piece from the very bottom of the egg so it'll sit flat for filling and serving.
- For the filling, smash the yolks with a fork. Add the mayo, mustard, sea salt and pepper, and optional sugar. Add optional sour cream if desired. Mix well--use a stick blender to make it extra creamy. Fill the egg whites--not too full or you’ll run out. To make them extra pretty, pipe the filling in with a frosting tip and refridgerate. Sprinkle on paprika if desired, right before serving.
- TIP: To make them sit still and not roll around on your platter, cut a small piece from the bottom of each half of the egg white!
For Basic Egg Salad:
- It’s the same thing only you also chop up the egg whites and mix them in with the yolk filling. Optional: stir in onions and/or celery, chopped up small. Yum!
- I like plain deviled eggs better though because they’re a snack by themselves. With egg salad, I’m tempted to eat it with more carbs, like on a sandwich or cracker.
- If you serve the egg salad on bread or a bun, I always toast first in butter until golden to give it a tasty little crunch.
A variation from a reader and guest-poster, Barb:
I’d love to offer my favorite recipe here but I never measure. I always just kind of throw it together to taste. Typically I use the usual mayo, mustard, onion and paprika but on occasion I’ll add curry powder. For those of you interested in a super nutrient dense recipe for some unusual deviled eggs, I’ll add the following. Keep in mind I have not yet tested this recipe so it might be something you play around with.
- 8 hard cooked eggs
- 2 Tablespoon drained canned tuna
- 4 anchovy fillets, canned or bottled in olive oil, drained and oil reserved (optional)
- 6 black olives, pitted
- 1 teaspoon capers, rinsed and drained
To make the filling, place the yolks, tuna, 2 anchovy fillets, 4 olives and the capers in a food processor and blend smooth, add 1 teaspoon of the reserved oil or extra virgin olive oil to achieve the right consistency. Cut the remaining anchovies and olives into thin strips for garnishing the filled eggs.
Let me know if you think this is the best deviled egg recipe too? What kinds of things do you like to add to your deviled eggs or egg salad?
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Photo by Rosalie Barley on Unsplash
terrileewa says
I plan to try these made with our yummy fermented mustard and sour cream.
KitchenKop says
Wow, fermented mustard, never heard of that one, sounds good!
Kelly
Janet says
I will have to try the boil and sit method for my next batch of deviled eggs. Thanks for that suggestion!
I use one dozen eggs at a time (making 24 deviled eggs), and I slice the eggs in half lengthwise.
The following ingredients are the ones I use. It’s hard to offer exact measurements because this recipe came from my mom, and she never measures either. My apologies that I have not used homemade mayo yet, but I do get my eggs from someone nearby who has free roaming, pastured birds.
Using a food processor (this makes really easy work of mashing and blending), process:
12 cooked egg yolks, about 2 T mayonnaise (more?), about one T. spicy brown mustard (less?), at least one Tablespoon horseradish (it comes in a glass jar in the refrigerator section and contains only horseradish, vinegar, and salt – sorry, not sea salt), about 1/2 t. red wine vinegar, sea salt and pepper to taste.
All ingredients go in the food processor and are processed until smooth. The mixture is supposed to be MOIST, and no one flavor (i.e. mayo, mustard, etc.) should stand out. The horseradish is meant to give the filling a “kick” which you can adjust to your liking. I use way more horseradish than Mom, and the kids are my taste-testers until it’s about right. There is ALWAYS more filling than needed for the “holders” and can be used as a dip with fresh vegetables. As per Mom’s practice, filled eggs are sprinkled with paprika for decoration/color, and/or dotted with a sliced, green, pimento-filled olive. I’ve never tried it, but I think a wee bit of thinly sliced scallion or chopped fresh chives might look and taste good on top as well.
I’ve been tempted to try other recipes, but the family loves this version and usually demands these!
Jeanmarie says
I never boil my eggs at all, just bring them up to a boil, turn off the heat, let sit with lid on pot for 10-15 minutes, depending on the consistency you like, then plunge into ice water. No rubbery eggs.
Mary says
I follow Julia Child’s method for boiling.
Bring the eggs to a boil, then remove from heat and let sit for 20 min. Then run under cold water and refrigerate.
I’ve never over or under cooked an egg and they peel like a dream.
To peel, crack north to south and peel that way. Not around the equator.
Now for my special deviled eggs.
Make home made pesto from all natural ingredients, as many as you can.
Then half hard boiled eggs north to south, scoop out yolks and crumble, add home made mayo and home made pesto and mix thoroughly. Then pipe back into eggs. Sprinkle with paprika. For Halloween I make them into eyeballs by halving a pimento stuffed olive across the equator and pushing it into the pesto. Instant eyeballs.
Kelly says
Debbie, they don’t very often last long enough to have to store them in the frig, but if there are any left, I just put them on a plate and cover. I don’t care if they slide or bump together, they still taste good. 🙂
NancyO, yummO recipe!
Debbie says
Hi Kelly,
How do you store so many deviled eggs without them all mashing/ sliding together?
Debbie
Ann says
mmmm now I want some deviled eggs. Haven’t had any in years.
NancyO says
There used to be a little place in malls called Orange Julius…I don’ t even know if they still exist. Basically they are blended milk and orange juice drinks…kind of a creamsicle smoothie. I put some frozen orange juice concentrate in the blender and add milk, a bit of stevia, coconut oil, a little vanilla and eggs. Then blend till smooth and add a few ice cubes if you want. I’ve never had a recipe, but just found several online when I googled it. The only problem is they are FULL of sugar. and it’s definitely not necessary. Their basic recipe calls for 6 ounces frozen concentrate to about 2 cups milk. I use more milk than that and add a couple eggs. I also add bananas sometimes, or pineapple. We all love them. I’ve also put some yogurt and kefir in them…so versatile!
I jumped in the water kefir deep end today. I’m a little nervous, but so excited! 🙂
Kelly says
Ooooh, I love that method, and I’m going to do that from now on, too! Thanks for the great tip SCB & Nancy O!
Sassy, I always wondered why some peel easier than others, that makes sense. 🙂
Nancy O, how do you make orange Julius???
Thanks guys,
Kelly
NancyO says
I second SCB’s method. I’ve been cooking hard-boiled eggs this way for years (and years…) and it does great every time! I buy 5 dozen pastured eggs every week for our family of 6, and boil one dozen either to eat plain or in egg salad, and the other 4 for raw eggs in smoothies, cooking for breakfast, or baking. I have one who gets tired of them, but he can always be counted on for French toast, so we usually jump the hurdle that way. An orange Julius is another good way to disguise them.
Sassy says
SCB,
Your method does work great. I have found from the lady I get my eggs from that the older the eggs, the easier they peel. If they are really fresh you will probably get a lot of egg with the shell when you peel. Recipe looks great Kelly!
Sassy
SCB says
Hi Kelly – I have a method for hardboiling eggs that I love…and I wonder if I’m doing less harm to the yummy pastured eggs by subjecting them to gentler cooking? Place the eggs in the pot, cover with cold water, boil for ONE MINUTE – turn off the heat – cover tightly and let sit for 10 minutes. This yields an egg that is SLIGHTLY moist in middle of the yolk -just a touch – if you want them completely dry go 12 minutes. I used to do it like you – boiling 11-12 minutes, but I’ll never go back! 🙂
SCB