Perfect Deviled Eggs – A Classic Recipe

What is one thing that many people enjoy when at a get together? Yes, deviled eggs! They are a classic for picnics and of course Easter when you have a fridge full of colored eggs and company coming over. Not that we have ever had too many eggs in the fridge on Easter…

There are a lot of different recipes out there and I think they look delicious, but I still like to stick to my classic recipe. Why? It will please everybody who likes them. Some people can’t have a variety of ingredients so this is perfect for a crowd. I do make mine different from others, but using simple and very few ingredients.

Making deviled eggs

This is one of the easiest things you can make. I am being serious and you can dress them up to be fancy or leave them like I did here. Sometimes simple is amazing! And fortunately, my family likes simple too. Ok, really they just like food regardless of how fancy it looks 🙂

Cooking the eggs

First I start off by hard boiling the eggs. This can be done a couple ways and if you have an Instant Pot, I suggest using it for this. They peel super easy this way. But either way does work.

On the stove

Place eggs in a large pot and pour cold water over them, enough to cover them with about an inch above them. Bring to a boil and set the timer for 10 minutes. Turn off and immediately pour the hot water out and soak them in cold water or ice water.

A couple of ice cubes in the water works the best to shock them or they will be hard to peel. Let them soak for at least 5 minutes. Put them in the fridge for at least an hour to be sure they are cooled all the way.

In the Instant Pot

Hard boiled eggs in the Instant Pot is quite easy and it took me some convincing to finally try it, but it is worth it. Place the trivet that came with your IP inside the inner pot and pour 1 cup of water into the pot. Gently lay the eggs (you can layer them if you have to) across the trivet. Put the lid on and turn the vent to sealing.

Hit pressure cook/manual and set to 5 minutes. When it is done, allow it to release naturally for 5 minutes and then quick release the rest of the way. Carefully put them in ice water for 5 minutes to shock them. Allow them to cool the rest of the way in the fridge for about an hour.

Putting the eggs together

Once the eggs are cooled, peel them and slice them in half lengthwise. I make them into my dish that I use for carrying deviled eggs. There are serving dishes for them as well. Carefully remove the yolks and place them into a mixing bowl. Mash them with a fork.

Add the mayo, turmeric, spicy mustard and garlic powder to the yolks. Mix well with either a fork or even a mixer (to make them even smoother.) I use a fork but sometimes there are little yolk lumps – I usually have a lot going on when making them.

Take about a spoonful of the yolk mix and place it back where the yolks came from. It should be about a spoonful, but any extra can be divided among each of them (or eaten as it is by the chef.)

Sprinkle with a garnish – I just use paprika but some people use a touch of parsley to add some green as well.

Deviled eggs go well with just about everything when it comes to gatherings. We had them with everything from ham to New York strip roast and prime rib!