Classic Deviled Eggs: The OG Party Snack
Let’s talk about the ultimate party snack that never goes out of style: deviled eggs.
They’re cute, they’re creamy, they’re slightly mischievous (I mean, they’re deviled after all), and they disappear faster than you can say “save me one!”
Whether you’re prepping for a holiday get-together, brunch with friends, or just need something to casually pop into your mouth at 2 a.m., these little egg boats of joy are here for you.
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What Are Deviled Eggs Anyway?
In case you’ve been living under a rock—or maybe just skipping the appetizer table—deviled eggs are hard-boiled eggs, sliced in half, with the yolks mixed into a creamy, tangy filling and piped (or dolloped) back into the whites. Simple? Yes. Boring? Never.
The name “deviled” comes from the 18th century and refers to foods with spicy or zesty seasonings. Basically, these eggs are living their best, slightly sassy lives.
Ingredients (a.k.a. The Fab Five)
- 6 large eggs
- 2 tablespoons mayo (or Greek yogurt if you’re feeling virtuous)
- 1 teaspoon yellow mustard (the secret sauce)
- 1 teaspoon apple cider vinegar
- 1 small onion, grated with the juice (because that’s what my momma always did)
- Salt & pepper to taste
- Paprika for that finishing flair (optional but oh-so-iconic)
How to Make Classic Deviled Eggs
- Boil the eggs: Place eggs in a pot, cover with cold water, bring to a boil. Once it’s bubbling, turn off the heat, cover, and let them chill in the hot water for 10–12 minutes. I choose the easy route: Instant Pot, cover the bottom with water, set eggs on the rack, pressure cook for 4 minutes.
- Peel like a pro: Run them under cold water, tap gently, and peel. Pro tip: older eggs peel easier than fresh ones.
- Slice and scoop: Slice eggs in half lengthwise. Pop out the yolks into a bowl like the culinary boss you are.
- Mash and mix: Mash yolks with mayo, mustard, vinegar, grated onion juice, and a little salt and pepper until smooth and creamy. HINT: Use a fine grater LIKE THIS ONE to get a perfect texture of onion and juice!
- Fill ‘em up: Spoon or pipe the filling back into the whites. Get fancy or keep it casual—no judgment. HINT: All you need to make a piping bag is a ziploc!
- Top with a sprinkle of paprika: Because tradition. And aesthetics.
Pro Tips & Twists
- Want it spicy? Add a dash of hot sauce or a pinch of cayenne.
- Craving crunch? Try a tiny pickle slice or crispy bacon bit on top.
- Going gourmet? Add a little truffle oil or chopped chives for that “I know what I’m doing” vibe.
Final Thoughts: Let’s Hear It for the Humble Egg
Deviled eggs are like that one friend who shows up to every event overdressed, over-prepared, and totally welcome. They’re classic, crowd-pleasing, and take almost no effort to make. Honestly, the hardest part is not eating half of them while you’re making them.
So next time you’ve got a dozen eggs and ten minutes, get devilish. Your snack game will thank you.
Classic Deviled Eggs
Ingredients
- 6 large eggs
- 2 tbsp mayo (or Greek yogurt)
- 1 tsp yellow mustard
- 1 tsp apple cider vinegar
- 1 small onion, grated with the juice
- salt and pepper to taste
- Paprika for that finishing flair (optional but oh-so-iconic)
Instructions
- Place eggs in a pot, cover with cold water, bring to a boil. Once it’s bubbling, turn off the heat, cover, and let them chill in the hot water for 10–12 minutes. I choose the easy route: Instant Pot, cover the bottom with water, set eggs on the rack, pressure cook for 4 minutes.
- Run the eggs under cold water, tap gently, and peel. Pro tip: older eggs peel easier than fresh ones.
- Slice eggs in half lengthwise. Pop out the yolks into a bowl.
- Mash yolks with mayo, mustard, vinegar, grated onion juice, and a little salt and pepper until smooth and creamy.
- Spoon or pipe the filling back into the whites.
- Top with a sprinkle of paprika.
