How to Cook: Deviled Eggs

Recipe from How to Cook Everything: The Basics. Photos by Romulo Yanes.

Recipe from How to Cook Everything: The Basics. Photos by Romulo Yanes.

Deviled Eggs

An old-school nibble that never goes out of style and is easy to update.

TIME: 15 minutes with pre-cooked eggs
MAKES: 4 servings

4 hard-boiled eggs
Salt
2 tablespoons mayonnaise
1 teaspoon Dijon-style mustard, or more to taste
¼ teaspoon cayenne, or more to taste
1 teaspoon paprika or chopped fresh parsley leaves for garnish

1. When you’re ready to make the deviled eggs, crack the shells gently on all sides and peel; cut the eggs in half lengthwise and carefully remove the yolks.

REMOVING THE YOLK: Scoop the yolk out gently so the white stays in one piece. You can use your fingers to remove yolks or fill the egg whites—it’ll make things easier.

REMOVING THE YOLK: Scoop the yolk out gently so the white stays in one piece. You can use your fingers to remove yolks or fill the egg whites—it’ll make things easier.

2. Combine the yolks with a sprinkle of salt, the mayonnaise, mustard, and cayenne in a small bowl and mash the mixture with a fork until smooth. Taste and adjust the seasoning, adding more mustard and cayenne if you like.

MASHING THE FILLING: The classic texture is quite smooth, but you can make it chunky if you prefer.

MASHING THE FILLING: The classic texture is quite smooth, but you can make it chunky if you prefer.

3. Carefully spoon the filling back into the whites. Sprinkle the tops with paprika and serve or cover tightly with plastic wrap and refrigerate for up to a day. (They’re best when not too cold, so remove them from the fridge about 15 minutes before serving.)

STUFFING THE EGGS: Don’t be stingy with the filling; it’s what makes deviled eggs so great.

STUFFING THE EGGS: Don’t be stingy with the filling; it’s what makes deviled eggs so great.

USING A PLASTIC BAG TO FILL SOMETHING: Another option: Put the yolk mixture in a resealable plastic bag, cut off a corner, and squeeze gently into the whites.

USING A PLASTIC BAG TO FILL SOMETHING: Another option: Put the yolk mixture in a resealable plastic bag, cut off a corner, and squeeze gently into the whites.

Variations

  • For a lighter, tangier version of Deviled Eggs, use yogurt instead of mayonnaise (half of each is good too).
  • Herbed Deviled Eggs: In Step 2, add 2 tablespoons chopped fresh chives and 1 teaspoon chopped fresh tarragon leaves.
  • Curried Deviled Eggs: In Step 2, use yogurt instead of the mayonnaise if you like and 1 teaspoon curry powder instead of the mustard. Add 1 tablespoon chopped pistachios or cashews. Garnish with chopped fresh cilantro leaves.
  • Crabby Deviled Eggs: In Step 2, add ½ cup lump crabmeat. (You’ll have lots of filling, so pile it high.)
  • Tangy Deviled Eggs: In Step 2, add 2 tablespoons chopped capers or pickles.

Photos by Romulo Yanes

Posted in American, cooking.how, Mark Bittman Books, Recipes

7 Comments

  1. bulkupathome said...

    It looks irresistible!Thanks for sharing this recipe. love your blogs!

  2. Amir Ali said...

    Tasty and healthy tip 🙂

  3. Eleanor Parks said...

    These look marvellous! Thanks for posting the recipe! Next time I have friends round, I’m definitely making these.

  4. bakery10 said...

    Great idea! I will try it right now!

    LG bakery10
    https://bakery10.wordpress.com/

  5. Whollycowmilk said...

    Hello,
    Thanks to share us the blog,
    Its looks sounds delicious, let me test it first..

  6. Jhosh sheram said...

    amo cozinhar, adoro fazer algumas especialidades na cozinha, com suas dicas então vou virar um ótimo cozinheiro. #gokitchen (http://cozinhalucrativa.com/)

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