I am very traditional about my deviled eggs. I like them straight up with a little mayo, mustard, sugar, vinegar, and salt. No funny business like bacon or wasabi. I am always game to TRY new flavor combos. But in my kitchen you will find the old fashioned classic deviled eggs- with a little zing from the white vinegar.
I have mastered my deviled egg recipe. But if I’m being totally honest I have not mastered boiling of the eggs! Sometimes they come out perfect and sometimes the shell sticks to the egg. It is so frustrating. I have tried just about every method. Bringing them to a boil and then covering them off the heat. Boiling the eggs 3 minutes per egg (6 eggs = 18 minutes). Putting the eggs in ice water right after boiling. Winging it and just boiling them for 10 minutes. Nothing seems to work 100% of the time! If you have a method for getting the shell off the egg perfectly EVERY TIME, please share it with me 🙂 and save me a lot of future frustration! Although I have heard it has more to do with the age of the egg than the boiling technique.
Filling the deviled eggs is a delicate process. I have a great kitchen tip to get this done easily and without mess. Put a ziplock baggie into a tall drinking glass, sticking one corner of the bag down in the bottom of the glass- so it looks like a piping bag. Fold the top of the baggie down around the lip of the glass. Now fill the baggie with the egg yolk mixture. Pull it out of the glass, grabbing the bag right above the filling. Now clip about a 1/4 inch off the bottom corner, right under the filling (watch the video below for a visual demonstration). This creates a disposable piping bag. No clean up. You’re welcome.
I hope you will try this classic deviled egg recipe in your kitchen!
- 6 hard boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- ¼ teaspoon sugar
- ¼ teaspoon white vinegar (up to ½ teaspoon for more zing)
- salt to taste
- Hard boil 6 eggs, peel, and cut in half from top to bottom. Remove the yolks and place in a bowl.
- Using the back side of a fork mash the egg yolks until they are a fine crumble.
- Add mayo, mustard, sugar, vinegar, and salt to the yolks and stir until smooth and well combined.
- Fill a disposable ziplock baggie with the yolk mixture. Clip one corner tip of the baggie. Pipe the yolk mixture into the cooked egg whites.
- Garnish with paprika, chives, or parsley.