Easy Deviled Eggs

It’s finally starting to feel like Spring! I couldn’t think of a better way to celebrate than by making my quick and easy Deviled Eggs recipe! These delicious stuffed eggs are the quintessential spring appetizer, hors d’oeuvre or starter! These bite size treats might be small but pack quite the punch! Get ready to impress all your guests! 

My Easy Deviled Eggs recipe starts off with the stars of the show - eggs. Seven large eggs are hard-boiled until the whites are fully set and the yolks are bright yellow in colour and firm and hard in texture. Over or under cooking your eggs will leave you disappointed but with my no-stress recipe, you’ll achieve perfectly cooked eggs with the blink of an eye. Now, here comes the fun part! Peel the eggs, cut them in half and separate the yolks from the whites. Toss the yolks into a bowl, mash and mix them with some mayonnaise, sour cream, vinegar, mustard, horseradish, salt and pepper. The deviled egg mixture is added to a piping bag and is piped into the hallows of the egg whites. Garnish the Deviled Eggs with a dusting of sweet paprika, chives and capers and you’ve got yourself a bright, creamy, savoury, rich, tangy and slightly spicy bite (or two)! 

Serve them at your Easter celebration, brunch, dinner party or BBQ and watch them quickly disappear! These Deviled Eggs come together in under one hour, use a handful of simple and everyday ingredients and couldn’t be easier to make! So, let me show you how it’s done. Grab a spoon and come and cook with me!

For more fun and exciting egg ideas, try my Egg Salad Sandwich, Turkish Eggs, Cobb Salad and Breakfast Curry recipes!

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 43 minutes (includes 15 minutes of chilling time)

Serves: 7 – 14 (makes 14 Deviled Eggs)

Ingredients:

• 7 large eggs (See Notes below)

• Cold water

• A few handfuls of ice cubes (See Notes below)

• 2 ½ Tbsp mayonnaise

• 1 ½ Tbsp sour cream

• 1 ½ tsp distilled white vinegar

• 1 tsp Dijon mustard

• ½ tsp horseradish

• ¼ tsp kosher salt

• Freshly ground pepper, to taste

• Dash of sweet paprika, as garnish

• Fresh chives, cut into 1 inch stalks, as garnish

• 1 ½ Tbsp capers (approx. 21 capers), drained, as garnish

Instructions:

1. Boiling the Eggs: To a large pot, gently add the eggs and enough cold water to fully submerge the eggs, leaving a clearance of an inch of water over top of the eggs (or approximately 8 cups). 


2. Bring the water to a boil over high heat, and once boiling, reduce the heat to medium-high and continue to cook the eggs for 8 minutes.

3. Preparing the Ice Bath: While the eggs are cooking, to a large metal bowl, add cold water and a few handfuls of ice cubes. Set aside.

4. Turn off the heat and using a slotted spoon or spyder, transfer the cooked eggs to the ice bath and set them aside to cool for at least 10 – 15 minutes. This will make peeling easier. 

5. Preparing the Deviled Eggs: Peel the eggs and using a sharp paring knife, cut the eggs in half lengthwise. Gently pop out the egg yolks and transfer them to a medium-sized mixing bowl. Set aside the cooked egg whites.

6. Mash the egg yolks using a fork. To the mixture, add the mayonnaise, sour cream, vinegar, mustard, horseradish, salt and freshly ground pepper. Whisk until smooth.

7. Transfer the mixture to a piping bag. Pipe the whipped egg yolk mixture into each of the egg white hallows.

8. The Finishing Touch: Garnish with a dash of paprika and top them with some chives and capers. Serve and enjoy!

Notes:

1. Cooking the Eggs: For this recipe, we are looking to achieve fully cooked eggs, with a firm and hard yellow yolk. Undercooking the eggs will result in an overly watery yolk mixture while overcooking will give the egg yolks a greenish or grey hue or outer layer. Once boiling, an 8-minute cook time yields perfectly cooked hard-boiled eggs.

2. Cleaning off the Knife: To ensure perfectly sliced eggs every time, carefully wipe off the paring knife with a damp tea towel after you have sliced an egg. Wiping off the excess egg yolks on the blade will yield a cleaner and more even cut. 

3. Skip the Ice Bath: If you don’t have any ice cubes handy, then skip the ice bath and use cold running water instead. Add the cooked eggs to a medium stainless-steel bowl, place the bowl in the sink and run cold water over top for a few minutes or until sufficiently chilled.

4. Peeling the Hard-boiled Eggs: The cold water in the ice bath shocks the cooked eggs and halts the cooking process. It also causes the eggs whites to contract, making peeling easier.

5. Don’t have a Piping Bag?!: If you don’t have a piping bag, don’t fret! Simply add the deviled egg mixture to a large Ziploc bag. Using scissors, cut off the bottom tip of the bag and pipe away!