Hard-boil the eggs: Carefully place eggs in a medium pot or saucepan. Cover the eggs with cold water and place the lid on the pot. Bring to a boil on high heat. Once it comes to a boil, reduce to a simmer and cook for 10 minutes. After simmering, strain away the liquid and replace it with cold water to cool the eggs.
Prepare the eggs: Peel and discard egg shells. Cut eggs in half horizontally. Gently scoop egg yolks from the egg whites. Place egg whites onto a serving platter or plate and set aside. Place yolks into a sieve resting above a medium bowl. Using a spoon, push the egg yolks through the sieve into the bowl.
Prepare the filling: Add the mayonnaise, sour cream, lemon juice, Dijon, garlic powder, sugar, salt and pepper to the bowl of egg yolks. Add a few drops of hot sauce. Stir to combine creating a light, creamy filling.
Fill the eggs: Transfer the yolk mixture into a pastry or icing bag fitted with a star nib. Add a squeeze of filling to the egg white halves, creating an attractive rosebud on each.
Garnish: Top each deviled egg with one of the following finishing touches:
Classic: Sprinkle of paprika and finely chopped parsley.
Blue cheese: Sprinkle of crumbled blue cheese and chopped chives.
Bacon: Shards of crispy bacon and a sprinkle of black pepper.
Smoked salmon: Tiny bit of smoked salmon, caper, red onion, parsley and horseradish.
Classic Deviled Eggs Recipe
Ingredients
12 eggs
4 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon lemon juice (or white vinegar)
1 teaspoon Dijon mustard
1 teaspoon granulated sugar
¼ teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon garlic powder
hot sauce
Garnish with:
parsley, chopped
sweet or smoky paprika
cooked bacon, chopped
black pepper
blue cheese, crumbled
chives, chopped
smoked salmon
capers
fresh herbs
red onion, thinly sliced
horseradish
Directions
Hard-boil the eggs: Carefully place eggs in a medium pot or saucepan. Cover the eggs with cold water and place the lid on the pot. Bring to a boil on high heat. Once it comes to a boil, reduce to a simmer and cook for 10 minutes. After simmering, strain away the liquid and replace it with cold water to cool the eggs.
Prepare the eggs: Peel and discard egg shells. Cut eggs in half horizontally. Gently scoop egg yolks from the egg whites. Place egg whites onto a serving platter or plate and set aside. Place yolks into a sieve resting above a medium bowl. Using a spoon, push the egg yolks through the sieve into the bowl.
Prepare the filling: Add the mayonnaise, sour cream, lemon juice, Dijon, garlic powder, sugar, salt and pepper to the bowl of egg yolks. Add a few drops of hot sauce. Stir to combine creating a light, creamy filling.
Fill the eggs: Transfer the yolk mixture into a pastry or icing bag fitted with a star nib. Add a squeeze of filling to the egg white halves, creating an attractive rosebud on each.
Garnish: Top each deviled egg with one of the following finishing touches:
Classic: Sprinkle of paprika and finely chopped parsley.
Blue cheese: Sprinkle of crumbled blue cheese and chopped chives.
Bacon: Shards of crispy bacon and a sprinkle of black pepper.
Smoked salmon: Tiny bit of smoked salmon, caper, red onion, parsley and horseradish.
Classic Deviled Eggs Recipe
5 / 5. 1
Creamy hard-boiled egg yolks with mayo, sour cream, dijon and a splash of lemon juice, then served with a selection of garnishes…
Your family and friends won’t be able to get enough of our CLASSIC DEVILED EGGS RECIPE.
It’s funny how classic or essential recipes elicit a nostalgic “Wow! You made such and such!” At WATC, that “such and such” is stuff like MEATLOAF, our famous SLOPPY JOES, our extremely popular SIRLOIN TIP ROAST, or these wonderful BROWNIES. Some recipes become classics because they are so darn good. Case in point – this CLASSIC DEVILED EGGS RECIPE. We just can’t get enough of it, and that’s what friends and family will say when you serve it.
Here’s what makes this recipe so good:
Making the creamy egg filling is easy.
We’re presenting four different and delicious garnishes to top them.
This egg recipe yields 24 filled halves – that’s two dozen bite-sized treats!
You can serve deviled eggs as an appetizer, party snack or as a side dish.
They’re perfect for breakfast, brunch, lunch or dinner.
Here’s how to make them:
INGREDIENTS
We’re posting two ingredient photos. This first one shows everything you’ll need to make a classic deviled eggs recipe. During the testing of this recipe, we tweaked the quantities of mayonnaise, Dijon mustard, lemon juice and garlic powder to give the egg filling a pleasing pop of flavour. Please do us a favour and try the recipe exactly as written the first time you make it, then adjust the seasoning to your taste.
EGGS
We’re calling for large eggs, but small eggs or extra-large eggs will work too. If using small or larger-sized eggs, remember to adjust the measurements for the filling ingredients accordingly. Don’t worry about leftovers; the delicious filling can be enjoyed on toast. Yummy!
Looking at their nutrition facts, we love how eggs are packed with protein, iron, vitamin A and vitamin D. We suggest using organic eggs, if possible. We find they always taste better.
Making hard-boiled eggs is easy, and we’ve listed a foolproof way to prepare them. One suggestion: don’t be too proud to use a timer. Simmering the eggs for a full 10 minutes after they’ve come to a boil will yield perfect hard-boiled eggs. Timers are our friends!
CREAMY EGG FILLING
In a way, we can look at this CLASSIC DEVILED EGGS RECIPE as deconstructed hard-boiled eggs. One of the key steps in the process is where we incorporate the cooked egg yolks with other ingredients that add both flavour and that hallmark smooth, creamy texture.
Passing the egg yolks through a fine sieve before blending them with the mayonnaise, sour cream, lemon juice and other ingredients ensures the egg filling has no lumps.
That’s important since blending the filling thoroughly is a key step to creating perfect deviled eggs.
PIPING BAG
If you want a presentation that takes these eggs from simple to amazing, add the filling using a piping bag fitted with a star nib (I used a #4).
Of course, practice makes perfect, so feel free to try a few on parchment paper until you get your pipe filling detail perfect.
TOPPINGS
Because deviled eggs are so popular, we thought we’d present them with four different options for garnish. Serving them enhanced with different toppings takes this beloved recipe to the next level. After trying our suggestions, feel free to experiment with toppings and find one that suits your tastes. This recipe welcomes interpretation.
Here are a few of our favourite combinations, all of which add lots of flavour while maintaining the classic deviled egg recipe:
PARSLEY AND PAPRIKA – The most common, traditional way of presenting deviled eggs, with a sprinkle of sweet paprika and chopped fresh parsley. Don’t like parsley? Try the recipe using fresh dill or basil.
BLUE CHEESE AND CHIVES – Cheese flavour with egg filling is a great pairing. We went big with flavour and used blue cheese topped with fresh chives, but cheddar cheese, Parmesan, Gruyère and feta will all work well too.
BACON AND BLACK PEPPER
The flavour of bacon with eggs has long been popular, so why not add bacon to deviled eggs? Adding shards of crisp, salty bacon dusted with black pepper is fantastic.
SMOKED SALMON
This final treatment reminded me of this CROISSANT BREAKFAST SANDWICH. Smoked salmon, capers, red onion, a bit of parsley and horseradish is a delicious way to enjoy these eggs.
ENJOY
Serve these filled eggs cold as a party snack, appetizer or side dish. They’re most often served on Easter Sunday, but we think making them just once a year is such a shame. Let’s find more reasons to serve deviled eggs year-round!
This egg dish idea is so tasty, we suggest you PIN the recipe to a favourite breakfast or brunch board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
This CLASSIC DEVILED EGGS RECIPE is perfect for your next get-together!
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Ingredients
12 eggs
4 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon lemon juice (or white vinegar)
1 teaspoon Dijon mustard
1 teaspoon granulated sugar
¼ teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon garlic powder
hot sauce
Garnish with:
parsley, chopped
sweet or smoky paprika
cooked bacon, chopped
black pepper
blue cheese, crumbled
chives, chopped
smoked salmon
capers
fresh herbs
red onion, thinly sliced
horseradish
Directions
Hard-boil the eggs: Carefully place eggs in a medium pot or saucepan. Cover the eggs with cold water and place the lid on the pot. Bring to a boil on high heat. Once it comes to a boil, reduce to a simmer and cook for 10 minutes. After simmering, strain away the liquid and replace it with cold water to cool the eggs.
Prepare the eggs: Peel and discard egg shells. Cut eggs in half horizontally. Gently scoop egg yolks from the egg whites. Place egg whites onto a serving platter or plate and set aside. Place yolks into a sieve resting above a medium bowl. Using a spoon, push the egg yolks through the sieve into the bowl.
Prepare the filling: Add the mayonnaise, sour cream, lemon juice, Dijon, garlic powder, sugar, salt and pepper to the bowl of egg yolks. Add a few drops of hot sauce. Stir to combine creating a light, creamy filling.
Fill the eggs: Transfer the yolk mixture into a pastry or icing bag fitted with a star nib. Add a squeeze of filling to the egg white halves, creating an attractive rosebud on each.
Garnish: Top each deviled egg with one of the following finishing touches:
Classic: Sprinkle of paprika and finely chopped parsley.
Blue cheese: Sprinkle of crumbled blue cheese and chopped chives.
Bacon: Shards of crispy bacon and a sprinkle of black pepper.
Smoked salmon: Tiny bit of smoked salmon, caper, red onion, parsley and horseradish.
