Deviled eggs show up (and disappear) at every cocktail party I host.
This classic appetizer was a must-have for any family get-together when I was growing up, so they still have a special place in my heart, and probably my arteries as well. There are a lot of variations on this classic dish, and I've been known to put a creative spin on mine from time to time. However, it is my go-to original recipe that seems to please all my guests -- even those who don't particularly like eggs.
There are a few key steps that I've found to make this dish perfect:
- 1) Let the boiled eggs sit for
13 minutes, covered and off the heat is key. Not 12 minutes. Not 14. 13 minutes!
- 2) Let the cooked eggs cool completely in an ice bath with cold water. Don't rush it. Let the eggs get nice and cool, and you'll have no trouble removing the shells and membranes, making for perfectly smooth eggs.
- 3) Use only Best Foods/Hellmann's mayonnaise. There is no substitute. Skip the generic mayo and splurge the extra $1.
Classic Deviled Eggs
Prep: 20 min. | Cook: 13 min. | Serves: 6-8
12 large eggs
1/4 c. Best Foods/Hellmann's mayonnaise
1 tbsp. stone ground mustard
1 tbsp. dill pickle juice
1 tsp. yellow mustard
1/4 tsp. iodized salt
1/8 tsp. coarse ground black pepper
1 whole dill pickle, finely diced
Flat leaf parsley for garnish (optional)
Gently place eggs in a large kettle. Fill kettle with enough water to just cover the eggs. Set over high heat, uncovered and bring to a rolling boil. Allow eggs to boil for 1 minute. Remove from heat and cover with lid for 13 minutes. Carefully drain water and refill kettle with cold water, add 2-3 handfuls of ice. Set aside and let eggs cool completely.
Gently crack and peel eggshells from eggs, rinsing each egg under cold water as you go. Discard shells. Set rinsed eggs on paper towel to dry. Slice each egg in half, lengthwise with a sharp knife. Gently remove cooked yolks, and add to medium mixing bowl. Set egg halves in serving dish. Using the tines of a dinner fork, mash the egg yolks into a fine, grainy crumble.
Add mayonnaise, mustards, pickle juice, salt, pepper and chopped pickles to crumbled yolks. Stir with fork until well combined. Use a rubber spatula to transfer the mixture to a 1-gallon size zipper storage bag. Cut off about 1/2" from one corner of the bag to make a piping bag. Gently squeeze the mixture into each of the egg halves (approx. 1 heaping tablespoon per egg). Sprinkle each egg with paprika. Arrange the prepared eggs on a bed of flat leaf parsley, or add a few sprigs to the center of your dish for a pop of color.