Devilled eggs is a delicious classic recipe that combines a few simple ingredients. These eggs are perfect for holidays, pot luck meals, parties and other gatherings.
Easy Devilled Eggs
These delicious devilled eggs make the perfect, healthy snack and are a great way to use any extra eggs you may have.
With only a handful of ingredients needed, they are easy to make and are loved by almost everyone.
Feeding a large crowd? Don’t worry, this recipe can easily be doubled when needed.
Make Devilled Eggs
To make 12 servings of these classic devilled eggs, you will need:
- 12 large eggs
- 2 tsp Dijon mustard
- ⅓ cup mayonnaise
- ¼ tsp Tabasco sauce
- salt and pepper, to taste
- paprika, to serve
Hard boiling the Eggs
The easiest method of hard boiling eggs, is to steam them. To do this, fill a saucepan with 1 inch (2.5cm) of water and insert a steamer basket.
Bring the water to a boil and gently place 6 eggs in the steamer basket or directly into the saucepan, if you don’t have a basket. Cover the pot.
Set the timer for 17 minutes for 12 eggs or 15 minutes for 6 eggs. Reduce the cooking time by a couple of minutes if using regular sized eggs.
When the time is up, remove the eggs and place them in icy cold water to cool.
Preparing the Eggs
Once the eggs are cooled, carefully peel them, discarding the shells.
Cut the eggs in half, lengthwise and place them on a serving platter.
Scoop out the cooked yolks and set aside.
Make the Filling
Using a fork, mash up the egg yolks.
Add the mustard, mayonnaise, tabasco and salt and pepper.
Mix well. If you want a creamier texture, you can add more mayonnaise.
Spoon or pipe the egg mixture into the egg white halves.
Sprinkle with paprika.
Store the devilled eggs for up to 2 days in a sealed, airtight container.
Variations
This recipe is for classic devilled eggs. You can have fun with devilled eggs, adding spicy, sweet or even more savoury flavours to them.
Some additional ingredients could include:
- bacon
- chives
- shallots
- cajun spices
- sriracha sauce
- jalapeno
- goat cheese
- avocado
- dill
- basil
- tarragon
More Egg Recipes
- Avocado Devilled Eggs
- Keto Eggs Benedict
- Egg and Bacon Cups
- How to Freeze Eggs
- Easy Devilled Eggs
- Homemade Pickled Eggs
- Sausage and Egg Pie
- Keto Bacon and Egg Salad
Easy Devilled Eggs
Simple Living. Creative LearningIngredients
- 12 large Eggs
- 2 tsp Dijon Mustard
- ⅓ cup Mayonnaise
- ¼ tsp Tabasco sauce
- Salt and Pepper, to taste
- Paprika, to serve
Instructions
Hard Boiling the eggs
- The easiest method of hard boiling eggs, is to steam them. To do this, fill a saucepan with 1 inch (2.5cm) of water and insert a steamer basket.
- Bring the water to a boil and gently place 6 eggs in the steamer basket or directly into the saucepan, if you don't have a basket. Cover the pot.
- Set the timer for 17 minutes for 12 eggs or 15 minutes for 6 eggs. Reduce the cooking time by a couple of minutes if using regular sized eggs.
- When the time is up, remove the eggs and place them in icy cold water to cool.
Preparing the Eggs
- Once the eggs are cooled, carefully peel them, discarding the shells.
- Cut the eggs in half, lengthwise and place them on a serving platter.
- Scoop out the cooked yolks and set aside.
Make the Filling
- Using a fork, mash up the egg yolks.
- Add the mustard, mayonnaise, tabasco and salt and pepper.
- Mix well. If you want a creamier texture, you can add more mayonnaise.
- Spoon or pipe the egg mixture into the egg white halves.
- Sprinkle with paprika.
- Store the devilled eggs for up to 2 days in a sealed, airtight container.
Nutrition
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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