Quick and Easy Classic Deviled Eggs
Deviled eggs don't have to be complicated. This classic recipe is quick, easy, and most of all - delicious!
Servings: 24 deviled eggs
Ingredients
- 12 hard-boiled eggs
- AT LEAST ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- ½ small red onion (approximately 2 inch diameter), finely minced
- Salt and pepper, to taste
- 1 pinch cayenne OR 1 dash hot sauce, optional
- Smoked paprika, for sprinkling
- Greens, radishes, etc, for plating and garnishing, optional
Instructions
- Slice the eggs: Peel hard-boiled eggs, then slice each egg in half lengthwise.
- Separate the yolks and whites: Gently scoop out the yolks and place in a medium mixing bowl. Arrange the firm whites on a plate or platter so they're ready to be filled.
- Make the filling: Mash the yolks with a fork very well until the yolks are mashed to a fine meal. Add the mayonnaise, mustard, red onion, salt, pepper, and cayenne (if using). Continue to mash until the mixture has formed a thick but soft paste, adding additional mayonnaise as necessary to make it as creamy as desired.
- Fill the egg whites: Spoon the mixture evenly into the egg whites or add the mixture to a piping bag fitted with a swirl or star tip and pipe into the egg whites. Sprinkle with paprika.
- Decorate (optional): If desired, place decorative greens or other vegetables on the plate and garnish each egg with snipped greens, chives, or other decorative toppings.
- Serve the eggs: Serve immediately or refrigerate and serve within 12 hours. Leftovers may be refrigerated for up to 3 days.
Notes
9 Deviled Egg Variations
Deviled eggs can be customized in SO many ways. Here are a few ideas if you're wanting to customize your own recipe or try something new:- Instead of mayonnaise: use avocado, sour cream, or Thousand Island dressing
- Instead of Dijon mustard: use yellow mustard, horseradish mustard, or wasabi
- Instead of red onion: use shallot, chives, or green onions
- Instead of cayenne or hot sauce: use sriracha, kimchi brine, or minced radishes
- Instead of smoked paprika: use curry powder or cayenne
- For more herby goodness: add minced greens or finely diced herbs, such as parsley, cilantro, dill, tarragon, or thyme
- For a more tangy flavor: add capers or a splash of rice vinegar, pickle juice, pickle relish, or sauerkraut brine
- For a more savory flavor: add Worcestershire sauce, anchovy paste, a drop of liquid smoke, Balsamic vinegar, or mash in smoked herring
- For flair and flavor on top: smoked salmon, crumbled bacon, blue cheese, chopped olives, minced bell pepper, fresh dill, radish curls, sprouts, watercress, smoked roe, or fresh chives