Devilled Eggs
Devilled eggs are the only time I can think of that I’ll eat a dozen eggs in one sitting without any shame. There’s a lot of fancy devilled eggs out there, but for me, there’s none better than a classic devilled egg. You can jazz this up to your liking by adding chives or bacon bits, but I prefer the old standard.
Devilled Eggs
This classic devilled egg recipe hits it out of the park! Try this recipe for your next holiday or potluck- or whenever you’re in the mood for devilled eggs. It doubles well!
- Prep Time10 min
- Cook Time15 min
- Resting Time15 min
- Total Time40 min
- Yield12
- Serving SizeDevilled Eggs
Ingredients
- 6 Eggs
- 1/4 Cup Mayonnaise
- 1 tsp. White Vinegar
- 1 tsp. Yellow Mustard
- 1 tsp. Sweet Relish
- 1 tsp. Smoked Paprika, plus more for garnish
- Salt & Pepper, to taste
Method
Place whole eggs in a saucepan and cover with cold water to cover by 1-2 inches.
Heat water to a boil, cover, then turn the heat for low and allow to cook for 1 minute.
After the minute has passed, remove the pan from the heat and leave covered for 14 minutes.
Drain hot water and run eggs under cold water for 1 minute continuously to stop cooking and cool eggs down.
Crack the shells and remove the whole eggs. Shaking it in the empty pot with a lid helps crack the shells, but don’t shake them too hard or you might lose a couple eggs.
Cut eggs in half lengthwise, reserving the yolks in another bowl.
Mash the yolks until they’re fully crumbled, then add all of the ingredients. Mix to your desired consistency.
Use a piping bag, or a spoon to add heaping portions of the yolk mixture into the halved egg whites.
Sprinkle with paprika as a garnish, then serve!
You can jazz these eggs up to your liking, but they’re a great classic devilled egg to start with! Try topping with chives or bacon bits!
