We LOVE deviled eggs in our house, but let’s face it… they’re labor-intensive. In fact, I spent the past 3 hours making them with our 3-year old. That said, it was a lot of fun, and a great way to occupy him on a Sunday morning while daddy slept in. It wouldn’t take me that long to make them on my own, but if you have (or have had) a 3-year old, you’ll know that the simplest things can take hours when you’re letting them participate and figure things out on their own. (Plus, I made him wash his hands every time he picked his nose or stuck his fingers in his mouth, so that was probably an hour’s worth of hand-washing during the process.)
Anyway, deviled eggs are delicious and worth the (occasional) effort. (If it seems like too much work, see the final variation for a fast egg salad that has the same flavors but can be done in half the time.)
You can make them the fancy way (as I did for all of you today) by using a pastry filler/ cake decorating tool (use the star tip) OR you can do what we usually do and use 2 spoons to fill the egg whites with the yolk mixture (see directions below).
For a really smooth filling (important for using the pastry filler), whip the yolk mixture with an electric mixer, otherwise a fork mashes it all together nicely.
While I feel the pastry filler isn’t critical, I really do love this snapware container for storing hard-boiled or deviled eggs. There are plenty of fancy platters out there, but this fits nicely in the fridge AND doubles as a carrying container if you need one.
Finally, you technically only need 12 eggs to make this, so that’s what I have listed. If you specifically need 24 deviled eggs though and you want them all to be beautiful, I recommend cooking 14 eggs instead of 12. That way, when some of them invariably break or look ugly because the white sticks to the shell, you have some extras. (Also, you get rewarded for all your hard work by having a few taster eggs.)
By the way, this method of hard-boiling eggs is the best method I’ve ever tried. Use an egg timer if you have one (or if you got one as a gift–like we did), but if not, it’s completely unnecessary. Follow it exactly and you’ll be glad you did.
When it comes to peeling the eggs, I find the best method is to have someone else do it. In this case, my 3-year old did an absolutely amazing job(!!) and I got to sit back and honor his kitchen autonomy. WIN WIN. Seriously, I have tried all the methods I’ve seen to make peeling eggs neater, easier, and more efficient. None have made even the tiniest difference, except outsourcing the job to someone else in the vicinity. (Pre-peeled hard-boiled eggs creep me out.)
Finally (on a keto note), when I plugged the ingredients into My Fitness Pal for the nutrition info, it told me these have 1g carbs per 2 deviled eggs. I’m pretty sure though if you make sure your mayo and mustard don’t have any added sugar, you can make these no carb.
2. Immediately place eggs in an ice water bath. This will stop the cooking process and cool them down so you can peel them. My America's Test Kitchen cookbook says to chill them in the ice bath for 5 minutes, but I always forget to time this, and simply wait until they're cold to start peeling them.
Holiday variations: add avocado to the yolk mixture for Saint Patrick's Day, roasted red peppers (or pimentos) to the yolk mixture for Valentines Day, and do a combo of both for Christmas.
Add pickle relish to the yolk mixture for a sweeter flavor.
For an extra kick, top with harissa powder instead of paprika and/or add hot sauce to the yolk mixture.
Add ranch dressing to the yolk mixture (we like Tessamae's organic non-dairy ranch). Top with crispy crumbled bacon and a drizzle of barbecue sauce.
FOR EGG SALAD: If you love the taste of deviled eggs but can't be bothered to make them, follow instructions for hard boiling the eggs (steps 1-2), then, rather than peeling the eggs, simply use a spoon to break them in half and scoop out the insides (biggest time-saver ever). Cut the big chunks of egg and place in a storage or serving bowl. Mix the mayo, dijon, Worcestershire sauce and spices in a separate bowl, then fold gently into the chopped eggs. Voila! Egg salad with all the flavors of deviled eggs in half the time.
For the past 20+ years, I've been cooking to accommodate a variety of food preferences, allergies, and styles. Lately, I've been working on paleo breads and baking with cassava flour since we've realized it's sooooooo much easier to send The Wee Man to preschool with sandwiches in his lunch. Visit our About Us page to learn more.Read More