Deviled Eggs Recipe: A Simple Twist for Your Next Party

Starting with the Basics

A kitchen counter with a bowl of hard-boiled eggs, mayonnaise, mustard, and paprika, surrounded by a cutting board and various kitchen utensils

To make deviled eggs, you need to focus on three main areas: choosing good eggs, cooking them properly, and peeling them with ease.

Each step is essential for creating a delicious foundation for your deviled eggs.

Selecting Eggs

When selecting eggs, remember that freshness is key.

Choose large eggs with a clean, uncracked shell.

Look for eggs with a long expiration date to ensure they are still fresh.

If you have a choice, choose older eggs.

They are easier to peel after boiling.

This is because the pH level of the egg white increases as the egg ages, making it less sticky to the shell.

Organic or free-range eggs can also enhance flavor, though they come down to your personal preference.

Cooking Perfect Hard-Boiled Eggs

Start by placing your eggs in a single layer in a saucepan.

Fill it with enough cold water to cover the eggs by about an inch.

Then, bring the water to a rolling boil over high heat.

Once the water is boiling, remove the pan from heat.

Cover it with a lid and let the eggs sit for about 10–12 minutes.

For creamier yolks, aim for the lower end of that range.

After the time is up, carefully transfer the eggs to an ice bath to stop the cooking process.

Cooling and Peeling

After the eggs cool in the ice bath for at least 5–10 minutes, it’s time to peel them.

Gently tap each egg on a hard surface, rolling it lightly to crack the shell all over.

Start peeling from the wider end, where there’s usually an air pocket that helps the shell come off more easily.

If the shell is stubborn, make sure to peel them under cold water.

This helps to remove any tiny shell pieces that can stick to the egg white.

Keep the peeled eggs in a bowl while you finish the rest.