It’s no secret that I’m something of a connoisseur of deviled eggs. I’ve professed my love for smoked salmon eggs, pickled beet eggs—even boozy eggs. But I foolishly skipped over the classic deviled egg recipe and I figure it’s best to get back on track and share how to make the best classic deviled egg you’ll ever have (keep scrolling for the video tutorial!) Just kidding they are and they are. they’re boring, but they’re really anything but. I mean, just look at these beauties.
Egg Plate | Marble Bunny | Footed Bowl (similar) | Toile Eggs | Dish towel | Gallery wall | Background
To me, the best fried egg starts with how you cook the eggs. If you’ve searched anywhere on the internet, there must be over 100 ways to “do it right”. They want you to drop room temperature eggs into hot water. Or put them in cold water and bring to temperature. It’s 10 minutes. No, it’s 13 minutes.
Some people say “only use older eggs” while others say “only use fresh eggs”, but how do I know how old the eggs are when I buy them? Do I really have to keep them in the back of my fridge for weeks just to make sure they’ve “aged” properly?
The key to peeling an egg easily
Well, there’s a trick to making the best eggs: you crack the egg on purpose. Stay with me. I’m talking about the crack. Gently tap the egg on a hard surface until you hear it “crack”. GENTLE IS KEY! It may take a few seconds to tap. This creates a small crack and breaks the membrane. This separation is the key to blemish-free hard-boiled eggs that are perfect for becoming little boats of flavor.
So, on your next vacation, or whenever you want them, remember this best egg recipe! They never fail and now you know the best way to make the process painless. Also, if you’re feeling really fancy, you can make a simple mignonette topping. It’s my personal favorite addition to this classic.
The best deviled egg recipe
This is the original. OG. A classic. A hero. The cursed egg everyone knows and loves, perfectly executed.
Portions: 12 half an egg
- 6 hard boiled eggs cooled, peeled
- 1 1/2 tbsp mayonnaise
- 1 1/2 tsp Dijon mustard
- 1 tbsp pickle juice
- pepper
- lettuce cups optional
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Cut the eggs in half. Place the egg yolks in a bowl and place the egg whites face up on a plate (if using lettuce, place each egg half on a piece of lettuce).
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Use a fork to break the yolk into as small pieces as you can. Add 1 teaspoon mayonnaise, 1 teaspoon dijon and 2 teaspoons pickle juice. Mix the mixture with a hand mixer until you get a uniform mixture.
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Add the remaining mayonnaise, mustard and pickle juice and blend until smooth. Add the mixture to a piping bag or ziplock bag with a corner cut off.
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Pour the mixture evenly into the center of each egg. Sprinkle each with a pinch of paprika and serve chilled.