Deviled eggs are an instant crowd-pleaser. They require few ingredients and take very little time to assemble. When prepared with exceptional ingredients, deviled eggs are sinfully delicious.
And just a pinch of paprika on top will make your deviled eggs pop with color and flavor!
The most basic deviled eggs have mayonnaise, mustard, and paprika. Other popular additions include pickle relish, chopped fresh dill, chopped onion or shallot, chives… the possibilities are endless. You can even add some mashed avocados to the yolks for some green deviled eggs. My recipe is minimal, and every single ingredient counts. Check out the recipe below for some other ideas for additional ingredients! And if you want to transform your basic deviled eggs into a special Super Bowl appetizer, click here for the recipe for Football Deviled Eggs!
Here’s what you need:
A dozen hard-boiled eggs (click here to learn how to make perfect hard-boiled eggs), mayonnaise, mustard (Dijon or yellow works), chopped onion or shallots, Tabasco sauce, salt, and pepper. And don’t forget the paprika for some zing!
Cut your hard-boiled eggs in half lengthwise, being careful not to break the egg white halves!
Using a small spoon, gently scoop the yolks out of the egg halves and transfer to a bowl.
Place the hollowed egg halves on a plate.
Back to the yolks. Using a fork, aggressively mash the yolks into a fine mess.
By a fine mess, I mean make sure all the yolk crumbs are an even size, just like this.
Toss in your other ingredients: mayo, mustard, onion, Tabasco….
And salt and pepper, the best seasonings in the world.
Mix that all around until your yolk mixture is evenly combined.
Time to devil the eggs. Using two spoons, transfer about 1 tablespoon of yolk mixture into the egg white halves. There will be enough yolk mixture for 1 dozen eggs (aka 24 egg halves).
Looks good enough to eat!
Transfer the deviled eggs to a purdy plate with some sliced scallions for decoration. Serve immediately or refrigerate until party time!
Deviled Eggs Recipe
Total time: 25 minutes
Prep: 25 min
Cook: 0 min
Yield: 2 dozens
12 large hard-boiled eggs
1/3 cup mayonnaise
2 teaspoons prepared mustard (recommended: Dijon or yellow)
1 1/2 tablespoons finely chopped white onion
1/4 – 1/2 teaspoon Tabasco sauce, or to taste
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Paprika, for garnish
Green onions, for garnish
Other ideas for additions: Sweet pickle relish, chopped chives, finely chopped cornichons, chopped fresh dill, curry powder, prepared horseradish, Sriracha sauce, mashed avocado, etc.
Using a knife, cut the hard-boiled eggs in half lengthwise from top to bottom. Using a small spoon, carefully remove the yolk halves from the eggs, taking care not to break the egg white halves. Place the hollowed egg halves on a plate, and place all of the yolks into a medium bowl.
Using a fork, mash the yolks until evenly fine. To the yolks, add mayonnaise, mustard, chopped onion, Tabasco, salt, and pepper, and mix until combined. Add additional ingredients to yolk mixture, if desired.
Using two small spoons, transfer egg yolk mixture(about 1 tablespoon) to halved egg whites. Lightly sprinkle paprika on top of eggs. Serve immediately or serve chilled.