Three Types of Deviled Eggs

Deviled eggs are a springtime classic, and there are so many ways they can be made. They’re perfect for an Easter appetizer, or for a snack. If you have leftovers, chop them up and turn them into egg salad! Now, before we talk about how to make them, there’s a question that you’ve probably asked yourself a few times: Why are they called deviled eggs?

The term “deviled” originated in Great Britain in 1786. These tasty stuffed eggs are called deviled because traditionally they are made by chopping up food very finely and mixing them with hot spices or sauces. Hot=devil. It’s a little silly, but it works. Sort of how devil’s food cake is really just dark chocolate cake with red coloring.

Now, on to the good stuff! The concept of deviled eggs is pretty simple: Hard boiled eggs sliced in half and then stuffed with the yolk after it’s been mixed with tasty fillings There are so many ways you can make deviled eggs. You can use pickles, mustard, spicy mustard, onions, celery, cheese and a variety of spices.

Most of you know how to boil eggs already, too, so here is a quick how-to:

Start with cold water and make sure your eggs are covered. Bring the water to a boil. Once at a boil, allow to boil for 3 minutes and then shut the heat off. Allow your eggs to sit for about 10 minutes and then run cold water over the eggs until the water in the pot is cold. You can add ice to this to speed this up.

To crack your eggs, carefully tap them on the flat of the counter and roll them to ‘shatter’ the shell all around the egg. The shell should just peel off now! If your eggs are hard to peel, you might have overcooked them. If the yolk is turning grey, again, you overcooked the eggs.

Basic Deviled Eggs

Yield: 12 servings

Ingredients:

6 large eggs, boiled, chilled and sliced in half lengthwise

2 ½ tbsp mayonnaise

2 tsp white vinegar

2 tsp yellow mustard

½ tsp salt

½ tsp pepper

Paprika, for garnish

 

Spicy Deviled Eggs

Yield: 12 servings

Ingredients:

6 large eggs, boiled, chilled and sliced lengthwise

2 ½ tbsp mayonnaise

1 tsp dried minced onion

½ tsp garlic powder

1 tbsp sriracha

Cayenne pepper, for garnish

Dill Deviled Eggs

Yield: 12 servings

Ingredients:

6 large eggs, boiled, chilled and sliced in half lengthwise

2 ½ tbsp mayonnaise

1 tbsp fresh dill, chopped fine

2 tbsp dill relish

1 tbsp dijon mustard

Fresh dill fronds for garnish

Method for All Three Recipes: 

Equipment:

Bowl and fork

Piping bag and tip (optional)

Carefully remove the yolk from the eggs and gently mash with the fork. Add the rest of your ingredients and combine until smooth. Place the mix into the prepared piping bag and carefully fill each egg with the mixture. Finish with your desired garnish and serve!