27 April 2017

Classic Deviled Eggs


Classic Deviled Eggs - a must for every barbecue, picnic and potluck - organic, of course / www.delightfulrepast.com

Deviled eggs, or devilled if you're in the UK, are a classic party food. Have you ever been to a barbecue, picnic or potluck that didn't have at least a few batches of deviled eggs? There's a reason for that: everybody loves them! Some people say, it's not a party until you break out the deviled eggs!

There are several ways to boil (hard-cook) the eggs, some of which are supposed to be vastly superior to the others; but I'm not even going there, except to say that the best way is whatever works for you. I'm just including one method, in the directions, and leaving it up to you to sort out.

I'm only going to comment on the degree of doneness because, well, they need to be actually done. As you may know, I adore Jacques Pepin, but he and I don't see eye to eye on this subject. I say a hard-cooked egg yolk should be yellow and matte, and he says it should be orange and shiny. That's just wrong!

I'm blogging this recipe at the request of a reader. I do that, you know. So if there's anything you'd like to see here at Delightful Repast, or if you have a cooking question, just let me know. What's your favorite thing to take to a gathering? (Mr Delightful would say, "My cavernous appetite!") 

Classic Deviled Eggs - a must for every barbecue, picnic or potluck - organic, of course / www.delightfulrepast.com
Vintage dish is Indiana Glass Company clear Hobnail Egg Plate first made in the 1940s, other colors being added later.

Don't forget to Pin it!

Classic Deviled Eggs


(Makes 24)

12 large eggs
1/2 cup mayonnaise 
1 to 1 1/2 teaspoons country Dijon mustard 
1/4 teaspoon salt 
1/8 teaspoon coarsely ground black pepper 
1/8 teaspoon dried dill 
1/8 teaspoon curry powder 
Garnishes (fresh dill, pimiento slivers, stuffed olive slices, minced parsley or paprika) 

1 Place eggs in a single layer in large pan. Add enough room temperature water to cover eggs completely and an inch or two over. Bring to a boil over high heat. As soon as water is bubbling enough to make even one egg rattle, remove pan from the heat and cover tightly with the lid. Let stand for 14 minutes. Drain and add cold water to pan; repeat twice. Leave eggs to cool for 15 minutes in cold water. Drain, and proceed with recipe or refrigerate until ready to use. 

2 Peel the eggs, cut them in half lengthwise and remove the yolks. Place egg whites on a plate and yolks in a 1-quart bowl.

3 With a fork, mash yolks well. Add mayonnaise, mustard and seasonings; mix well. Taste and adjust seasoning. 

4 Using a spoon or a pastry bag (Pfft!), fill the egg halves. Garnish. Chill until serving time.


98 comments:

Thomas "Sully" Sullivan said...

A rainbow of choices! Glad to see color weigh in to the general subject of food prep. In my very limited experience and repertoire, it features big. I’m trying to picture “orange and shiny” in relation to hard-boiled eggs, but all I can come up with is alien eggs from an asteroid shaped like a carrot. For me, deviled eggs (love the adjective) are a clear-cut distinction between yellow stuff and white stuff. (Here’s where you dust me off your computer screen.) You eat the yellow stuff, which must be slightly moist and malleable, and you discard the white, which has a conveniently non-stick surface like Teflon (and tastes the same).

Pondside said...

We boil eggs in the same way....that is how I've always done it.
I always appreciate it when someone Bri vs a platter of devilled eggs to a pot-luck!

Jeanie said...

I've never used curry powder in deviled eggs. Sounds like a good idea. Been laying off the mayo till surgery is over but next week I'll be able to devil up the hardboiled eggs I colored for Easter! I'll remember this one!

Jean | DelightfulRepast.com said...

Sully, I must agree with you - are you shocked? - that the egg white is flavorless. But it is necessary to the deviled eggs. It's a convenient little spoon for the filling that would otherwise require a utensil to eat. Unless - ooh, you've inspired an idea! - one could use the filling as a dip with pita chips!

Jean | DelightfulRepast.com said...

Pondside, that's what a friend was telling me recently. She wants them, but she wants someone else to bring them!

Jean | DelightfulRepast.com said...

Thanks, Jeanie. I hope you'll like it. Wishing you a successful surgery and speedy recovery!

Cranberry Morning said...

Thanks, Jean. I love the addition of curry! I love deviled eggs, but I'll only eat them if I (or my daughters) make them. It's just difficult to let go and trust other people to actually keep them CHILLED enough. It makes me shudder when I see them sitting out in the sunshine at a potluck dinner, for example.

Signed:
Not-Meaning-to-Sound-Snooty in Wisconsin

Daniela said...

Good Morning Dearest Jean and happy day to you !
I so love eggs prepared in this way, in Liguria it's a traditional recipe for Easter, it's a 'hors d'oeuvre' we all so love in family and as a cold dish it is also so inviting during the Summer, perfect for dining with friends in the open country, maybe for a picnic !

Wishing you a lovely remainder of your week,
I'm sending blessings to you,
with utmost gratitude

XOXO Dany

Jean | DelightfulRepast.com said...

Dear Not-Meaning-to-Sound-Snooty, you sound exactly like ME! I'm a maniac about food safety, especially at outdoor meals. I had to rebel at one we attended several years ago. We arrived right on time, many had arrived early and the foods they'd brought had been sitting out ever since. I inquired of the hosts about what time we'd be eating and got a very casual, "Oh I don't know. We're going to play baseball first." So I tactfully tried to make a point about food safety, to no avail. So I spoke to some friends nearby and started a little insurrection. We took our dishes over to a separate table and had our meal! Then we stored our foods until everyone else was going to eat and brought them out then rather than let them sit in the sun until after the game!

Jean | DelightfulRepast.com said...

Thank you, Dany! Yes, I love them for a picnic (though I would put them in a deep dish for transport rather than have them sliding around on my egg plate!).

Lorrie said...

Deviled eggs are a treat! I always enjoy them. And I find that the white is definitely necessary as a smooth and bland counterpoint to the rich yolk filling.
I do love that photo - it looks as if you couldn't resist eating just one!

Jean | DelightfulRepast.com said...

Lorrie, you are very observant! That gave me a chuckle. I said to myself, I want to have one empty egg spot so people can see the pattern in my favorite egg plate (but I think I really just wanted to eat one!).

Angie Schneider said...

Haven't made or had a deviled egg in a while...I love mine with some heat, so these ae a perfect treat for me.

The Joy of Home with Martha Ellen said...

Jean, your deviled egg plate looks just like mine. It's very old and came from my sister's mother-in-law. She ran an antique shop. We love deviled eggs and I must agree with you and Judy about food safety. I'm so picky! ♥

Jean | DelightfulRepast.com said...

Angie, a slice of jalapeno pepper makes a pretty garnish and supplies a bit of heat for those who like heat, and is easily removed by those who don't!

Jean | DelightfulRepast.com said...

Martha Ellen, I love that plate! I've had it forever and don't even remember from whence it came, probably an antique shop because I'd remember if it had been my mother's. Don't ever stop being "so picky" about food safety!

Rhyming with Wine said...

I've never actually tried devilled eggs but they sound delicious and so simple to make. Thanks for the protein ideas lovely xx

Mrs Shoes said...

I'd have never thought to add curry - I shall give it a try.
One, invited to a potluck, I substituted ranch dressing to stretch an almost empty mayo bottle. The result was............. Not. Good. I think most of those devils were politely spit into napkins and deposited into the trash.
At least, that's what I did with the one I tried to eat...
:-)

Jean | DelightfulRepast.com said...

Dawn, I think you're going to like them. But I must tell you, they are positively addictive!

Jean | DelightfulRepast.com said...

Mrs Shoe, that was worth a try! And I've seen people do it on purpose, but I don't like a garlicky "ranch" egg. I want the classic. Maybe garnish a few with snipped chives for garlic fans.

Louca por porcelana said...

Thanks for sharing this recipe,it looks yummy!Hugs,Maristella.

Jean | DelightfulRepast.com said...

Thank you, Maristella!

ellen b said...

Looks like a great classic recipe. Our DIL's Granny made a plate full for Easter brunch with some additions, bacon and jalapeno. They were delicious. I'm pretty sure I have that same deviled egg platter.

Jean | DelightfulRepast.com said...

Thank you, Ellen. Yes, bacon is a great garnish on those occasions that would otherwise be porkless! I'd like to find out more about this egg plate.

Jan said...

they look picture perfect! and wouldn't last 2 minutes at my house! I got you added to the link up! Thanks for always being so supportive of the Country Fair Blog Party! You're never too late, Jean!
Jan

Jean | DelightfulRepast.com said...

Jan, thank you. That is so sweet of you! Country Fair is fun, low-key, always something good!

Marisa Franca @ Allourway said...

I absolutely love eggs in any shape or form but I have to admit that deviled eggs are simply irresistible. My kids used to beg me to make them as a snack.

Jean | DelightfulRepast.com said...

We do, too, Marisa. We go through a lot of eggs around here! It's good that your kids were asking for deviled eggs instead of sugary snacks.

Gerlinde de Broekert said...

I just made deviled eggs for our family Easter brunch in Germany. Your eggs look delicious, I always add some pickle juice .

Sippity Sup said...

I must be in the orange and shiny camp because I let my eggs simmer for 9 minutes. I used to let them go for 10 minutes but I've recently converted to 9. Oh wait there I go with the boiled discussion. Oh well, it's fun. As for deviled eggs, these are as luscious as they come. GREG

Jean | DelightfulRepast.com said...

Thank you, Gerlinde. Pickle juice, sweet or dill, would make a lovely addition. Sometimes I put slivers of pickle on top.

Jean | DelightfulRepast.com said...

Greg, thank you. And, I agree, the discussion is fun. I'm just afraid a lot of readers might think, "Enough already with the yammering!" Have you tried the drop the eggs into boiling water method? I've thought about it for a long time but have never gotten around to it.

Susan J Meyerott, M.S. said...

Leave it to you, Jean, to give a more precise way to hard-boil an egg. As you might expect, I have always taken a more haphazard approach--but they always turn out. I'm going to try your instructions. Also I have never put curry in my deviled eggs. That sounds yum!

As for the yellow vs orange, lately I have been gifted the most beautiful home grown eggs that come with the most egg-quisitely rich orange yolks. I don't think I could get a yellow yolk out of them!

The only problem with deviled eggs is they're devilishly good and one can pop one after another down the gullet in a blink of an eye!

Jean | DelightfulRepast.com said...

Sue, thank you. As long as you boil the shine out of those "egg-squisitely" orange yolks, I'll be happy! Oh, and that "only problem," I know what you mean. I had too many eggs for two people to eat, so we ate waaaaaay too many!

Margie said...

Devil's eggs (eyeballs) are also great for Halloween parties!

Jean | DelightfulRepast.com said...

Margie, I'll have to take your word for that - I haven't been to a Halloween party in decades!

Grammy Dee said...

Thank you for attending the #WednesdayAIMLinkParty. I shared your post on Facebook, Google+, Pinterest, and Twitter.

Jean | DelightfulRepast.com said...

Grammy Dee, you're the best! Much appreciated.

kitty@ Kitty's Kozy Kitchen said...

I laughed at Mr. Delightful's response of what he likes to take to a gathering!! I'm sure he loves eating your deviled eggs, and yes, aren't they a staple at parties? Your recipe sounds "delightful", Jean. Happy cooking/baking, and tea drinking!

Jean | DelightfulRepast.com said...

Thanks so much, Kitty! Yes, Mr Delightful is quite humorous!

Pauline Wiles said...

You're totally right, Jean: these do seem to be a popular and enduring treat! I was intrigued, when I moved to the US, to find shops selling special platters for these to go on.
Like you, I prefer the cooked yolks to be yellow & matte. I don't get too distressed about orange and shiny, but if there are grey edges then I know I cooked them too long ;)

Jean | DelightfulRepast.com said...

Pauline, I hate it when I get distracted and get that grey thing going. Doesn't really matter when making deviled eggs because the yolks are mashed, but when I'm putting sliced eggs on a salad I definitely don't want the grey.

Sandi@ Rose Chintz Cottage said...

Yum! I love devilled eggs and yes, they are perfect at any gathering. Trouble is, at the moment these would make my cranky gallbladder even crankier so I can't enjoy them right now. But am I ever geared up for a big feast when the gallbladder goes bye-bye. I may just throw a party and invite the devilled eggs too! :-) Have a lovely weekend, Jean.

Jean | DelightfulRepast.com said...

Sandi, thank you. It's a wonderful thing, being rid of a cranky gallbladder! I think a party, especially a tea party, would definitely be in order!

Cocoa and Lavender said...

There really is nothing better than a classic deviled egg. When they try to get too fancy, it just doesn't give you that trip down memory lane. Thanks, Jean! (And I totally agree with you about the eggs needing to be fully hard boiled!)

Jean | DelightfulRepast.com said...

Thanks, David. And I'm sure you don't want garlic in them either!

Pom Pom said...

Sounds delish! I might make some for my bookclub. I like the way they look when the filling is piped in, but I don't know about pastry bags! LOL!

Jean | DelightfulRepast.com said...

Karen, thanks. My piping bags and tips get out of the drawer less and less! :D

Doreen@foxdenrd said...

Deviled eggs are one of my favorite appetizers, and they're always a huge hit and are the first to disappear at a pot luck. Your presentation is stunning Jean! Pinning :)

xxx

Jean | DelightfulRepast.com said...

Doreen, thank you so much! And Pins are always appreciated!

Judith @ Lavender Cottage said...

Goodness, I have a ceramic and plastic carrier for devilled eggs yet haven't made them for ages. You're right, always a favourite for company or at a pot luck dinner.

Jean | DelightfulRepast.com said...

Judith, break out that carrier soon and take a batch somewhere; you'll be appreciated! :-)

handmade by amalia said...

I love deviled eggs and I love the way you've presented them.
Amalia
xo

Beatrice Euphemie said...

Yes, deviled eggs are the classic pot-luck dish around here, too! Now I am craving a few.....thanks for the recipe - I've never added curry, but it sounds delicious! I have an egg plate just like that - it was my Mom's! Hope you have a lovely weekend, Jean. xo Karen

Jean | DelightfulRepast.com said...

Thank you, Amalia. My mother would have done a more elaborate presentation!

Jean | DelightfulRepast.com said...

Karen, thanks. I think just a touch of curry powder really makes it. A lot of people seem to have that plate!

Mindy Boyd said...

I completely agree with you on the doneness of a hard boiled egg. I love deviled eggs and these look delicious!

Jean | DelightfulRepast.com said...

Thank you, Mindy! I love it when people agree with me! :D

Grammy Dee said...

Thank you Jean for linking up at the #BloggingGrandmothersLinkParty. I shared this post on Facebook, Google+, Pinterest, and Twitter.

Jean | DelightfulRepast.com said...

Grammy Dee, thank you! Those social media shares are so appreciated.

Clearissa Coward said...

They look yummy. #BloggingGrandmothersLinkParty. I’ve shared your post on social media.

Jean | DelightfulRepast.com said...

Thank you, Clearissa, and for the SM shares as well!

Carol ({Mimi") said...

Deviled eggs remind me of summertime, picnics, family reunions, and Sunday lunches. These look yummy! Thank you for linking up at #BloggingGrandmothersLinkParty. I'm sharing your post on social media.

Jean | DelightfulRepast.com said...

I agree, Carol! No food looks quite so much like summer as a plate of deviled eggs.

Rhyming With Wine said...

Only me again Jean. Just popping back through #DreamTeam to thank you for linking up. I've still yet to try these but the ingredients are going on my shopping list this week! xx

retirementreflections said...

I love deviled eggs! Yours look especially delicious.
Thank you for sharing on #BloggingGrandmothersLinkParty.

Jean | DelightfulRepast.com said...

Dawn, thank you. Do let me know how they turn out for you!

Jean | DelightfulRepast.com said...

Thanks, RR! Of course, *I* think they are! :D

Sue Loncaric said...

Hi Jean, I love devilled eggs they are always popular and as you say a classic. Thanks for sharing with us at #BloggingGrandmothersLinkParty. I've pinned and shared on social media.

Jean | DelightfulRepast.com said...

Thanks, Sue! And those SM shares are much appreciated!

Lori G. Hill said...

Love Deviled Eggs! Thank you for sharing on #BloggingGrandmothersLinkParty. I've shared on social media.

Schotzy said...

+Deviled eggs are a special treat around here.. but alas, it seems I have lost my ability to shell the egg neatly.. Friends say your eggs are too fresh, or do this or that I watched the kitchen and tried their special technique of rolling the cooled egg on the counter... I just can't seem to get those rebellious shells off neatly anymore... any help would be greatly appreciated... BTW, I can't wait to add curry to my eggs..

GiGi Eats Celebrities said...

I cannot be left alone with Deviled eggs, unless I have been asked to CLEAN UP! ;)

Jean | DelightfulRepast.com said...

Lori, thanks! I so appreciate social media shares.

Jean | DelightfulRepast.com said...

Schotzy, thanks, I hope you'll like the curry. Just a touch, not too much, really adds something, we think! About those pesky shells, here's something I've taken to doing and I think it really helps: Once the eggs are cooled a bit, I drain most of the water out of the pan, put the lid on, set the pan on a potholder and swirl it around quite vigorously for half a minute. When I take the lid off and start removing the shells, they come off much easier. Let me know if it works for you!

Jean | DelightfulRepast.com said...

GiGi, I know exactly what you mean! :D It's so easy to grab "just one more" and so on and so on and so on!

Grammy Dee said...

I'm back again! Yum, these look so tasty. Now I need to go make some for me and hubby.

Jean | DelightfulRepast.com said...

Thanks, Grammy Dee! Can you deliver a batch for us?!

Grammy Dee said...

Congrats Jean! Your post is Featured at the #WednesdayAIMLinkParty. See here: http://grammysgrid.com/wednesday-aim-link-party-15/

Jean | DelightfulRepast.com said...

Thanks, Grammy Dee!

Kitchen Riffs said...

Like the missing egg in the picture! Lovely dish -- I've never met a deviled egg I didn't like. This are perfection -- thanks.

Michelle Nahom said...

I love it when people bring deviled eggs to a party! I love to eat them, but I very rarely make them. I don't know why. I probably should just start making them, right?!!

Jean | DelightfulRepast.com said...

Thank you, John. And I think you are only the second person to notice the missing egg! :-)

Jean | DelightfulRepast.com said...

Michele, yes! Make a batch of these today. Or make half a batch!

Schotzy said...

Jean, thanks for that helpful tip... I knew I just bought a fresh dozen today for a good reason.. hubs will be delighted with me... and with Mother's Day around the corner, I may have to work that a bit... perhaps at the Greenhouse hehehehe! Thanks, again!

Jean | DelightfulRepast.com said...

Schotzy, thank you! I do hope my egg-peeling tip helps you and that you'll like the eggs as much as we do. Let me know how it goes.

Big Rigs 'n Lil' Cookies said...

That is exactly how I hard boil my eggs when I am making them for a dish. Now, truth be told, if I am hard boiling them just to eat as is, I do not cook them to quite as well done :)

Jean | DelightfulRepast.com said...

BRnLC, I'm glad you fessed up about your occasional undercooking of the eggs! :D But as long as you don't do it for deviled eggs, I'm okay with that!

The Reader's Tales said...

Oh wow! My other half loves these (he does them quite well). They are perfect for any party... Yours look very nice :)

Jean | DelightfulRepast.com said...

TRT, thanks! Glad to hear he's carrying on the tradition!

April J Harris said...

Devilled Eggs are so popular at our cocktail parties - yours look beautiful. I love that you add curry powder - my late Mom's recipe calls for curry powder and I always add it too. I haven't added dill though - I need to give that a try next time. Thank you so much for sharing with us at Hearth and Soul, Jean.

Jean | DelightfulRepast.com said...

Thank you, April. Yes, they are perfect for a cocktail party, something with lots of protein and a bit of fat to counteract the alcohol.

aginglikeafinewine.com said...

My family requests deviled eggs at every family get together. I'm going to try adding your seasonings next time, they sound delicious. Thank you for sharing at #BloggingGrandmothersLinkParty!

Jean | DelightfulRepast.com said...

Thank *you*, aginglikeafinewine! I hope you and your family will like them - they always get raves around here!

Mildred said...

I love deviled eggs. Thx for your recipe. For almost every holiday dinner, my late mom made potato salad and deviled eggs.

Jean | DelightfulRepast.com said...

Mildred, thank you. Your mom and I would have gotten along - I'd be the first one to dig into the potato salad and deviled eggs!

anointedtoday said...

This is awesome. I love deviled eyes. Thanks for stopping by anointedtoday.blogspot.com.

Jean | DelightfulRepast.com said...

Thanks, Betty!

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