Best Deviled Eggs🍳🥘
Active Time
15 minutes
Total Time
40 minutes
The best deviled egg recipe is a classic from Gourmet. Yvonne Button of Jacksonville, Florida, writes, "All I want is a very good, basic recipe for deviled eggs. At many gatherings, I've noticed that the deviled eggs disappear much more quickly than the fancy hors d'oeuvres." This recipe is the answer.
The recipe is so simple that each ingredient really matters. The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor will be. If your paprika has been sitting on the shelf for years, it's time to get a new bottle.
If you do want to get fancy with the garnishes, feel free to add pickled shallots and fresh herbs, crumbled bacon, or even trout roe. Or you can mix a little hot sauce, harissa, or canned chipotle into the filling for heat, or chopped pickles for tang.
Ingredients
Makes 6 hors d'oeuvre servings
Step 1
Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
Step 2
Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.