Easter is almost here- and you know what that means… it’s almost time to crack open those colored eggs and make some deviled eggs! It’s honestly the best part of the Easter food fare, in my opinion. Just me? Wait until you try these deviled eggs!
I LOVE a classic deviled egg- egg yolks, mayonnaise (we like avocado oil based), vinegar and mustard (dijon is my preference)- but I also love to mix it up! With a couple simple swaps, you can turn your deviled eggs a little more devilish with a kick of jalapeno and a salty hunk of bacon- or for the pickle lovers among us, a little chopped pickle and pickle juice (my favorite addition!).
Of course the best deviled eggs start with the best hard cooked eggs, so I’ve provided instructions for those below, as well, just in case you want to make these from scratch.
How to Hard Cook Eggs:
Something that stuck with me from the early days of culinary school is that eggs should never be boiled! What we call hard boiled eggs should actually be called hard cooked eggs- so that’s what we’re calling them, here! This is my foolproof method for perfect hard cooked eggs, no gray sulphur ring.
Notes:
The ice bath is ESSENTIAL for cooling the eggs quickly- don’t skip it!
Avoid the water coming to a full boil as much as you can, this can prematurely crack the eggs.
Cook eggs in one single layer- use a larger pot if you have more eggs than fit.
For best results, once mostly cooled, peel eggs under water for an easier peel.
Perfect Hard Cooked Eggs: As many eggs as you want to cook 1 tsp baking soda (this helps eggs peel easier) water and ice
Add eggs and baking soda to a pot or dutch oven. Cover with enough (cool, not hot) water to completely cover.
Place pot on stove. Bring to a rolling simmer (just before a boil as the bubbles start coming to the top- you don’t want the eggs to crack).
As soon as eggs have come to a simmer, turn heat off, cover and immediately set a timer for 12 minutes.
In the meantime, prepare an ice bath in a large bowl with cold water and ice. Once the 12 minutes are up, immediately (carefully) transfer eggs into ice bath using a slotted spoon. Let cool before peeling.
Deviled Eggs, Three Ways:
Classic Recipe: 1 dozen (12) hard cooked eggs, shelled and halved 1/2 cup mayonnaise (more as desired) 1 tbsp apple cider vinegar 2 tsp dijon mustard 2 tbsp chopped fresh chives (optional) pinch salt paprika, to top Additions for variations (see below)
Bacon Jalapeno: Main recipe, plus: 3 slices of bacon, cooked until crispy 1 small jalapeno, finely minced (replaces chives)
– Replace chives with finely chopped jalapeno – Top each egg with a small piece of bacon
Dill Pickle: Main recipe, plus: 1 tbsp pickle juice (replaces vinegar) 2 tbsp chopped pickles (replaces chives) Fresh dill to top
– Replace vinegar with 1 tbsp pickle juice – Replace chives with 2 tbsp chopped fresh dill – Top with fresh dill
Instructions:
1. Carefully remove yolks from eggs and add to a large bowl.
2. Combine egg yolks with mayonnaise, vinegar (or pickle juice) dijon, herbs and a pinch of salt. Taste for seasoning.
3. Pipe (I use a quart-size plastic freezer bag with the corner cut off) or spoon into egg white halves. Top with your favorite toppings and serve cold.
Classic Recipe: 1 dozen (12) hard cooked eggs, shelled and halved 1/2 cup mayonnaise (more as desired) 1 tbsp apple cider vinegar 2 tsp dijon mustard 2 tbsp chopped fresh chives (optional) pinch salt paprika, to top Additions for variations (see below)
Bacon Jalapeno: Main recipe, plus: 3 slices of bacon, cooked until crispy 1 small jalapeno, finely minced (replaces chives)
– Replace chives with finely chopped jalapeno – Top each egg with a small piece of bacon
Dill Pickle: Main recipe, plus: 1 tbsp pickle juice (replaces vinegar) 2 tbsp chopped pickles (replaces chives) Fresh dill to top
– Replace vinegar with 1 tbsp pickle juice – Replace chives with 2 tbsp chopped fresh dill – Top with fresh dill
Instructions
1. Carefully remove yolks from eggs and add to a large bowl.
2. Combine egg yolks with mayonnaise, vinegar (or pickle juice) dijon, herbs and a pinch of salt. Taste for seasoning.
3. Pipe (I use a quart-size plastic freezer bag with the corner cut off) or spoon into egg white halves. Top with your favorite toppings and serve cold.
