World's Best Deviled Eggs Recipe
How to Make Fantastic Deviled Eggs
We've all been at a potluck where there were several different trays of deviled eggs. Some taste fantastic . . . but others? Yikes. Why aren't they good?
Here are all the details for making delicious deviled eggs.
How to Boil An Egg
Don't skip this part!
Even the most famous cookbooks (including The Joy of Cooking) have it wrong. They tell you to cover the eggs with cold water. Here's the proper way to do it:
- Bring your water to a boil first, then add your room-temperature eggs. The easiest way? Place each one on a soup spoon and then lower them carefully into the boiling water.
- Set your kitchen timer for 10 minutes.
- After 10 minutes, turn off the heat and let them sit in the water for 5 minutes.
- Then pour out the hot water and add cold water to cover them.
- After a few minutes, pour the water out, and add more cold water.
- In about 5-10 minutes, they will be cool enough to handle, and they'll peel perfectly every time.
- Make sure your eggs are room temperature. Otherwise, the shell will split once you lower them into the boiling water and you'll have whites leaking from the shell.
- Why boil the water first? Because you can perfectly time the eggs. The hot water will cause the interior of the egg to shrink away from the shell, which makes them really easy to peel. And isn't peeling boiled eggs the hardest part? Now you know how to boil and peel them with ease, every time.
Now, onto the recipe!
The following recipe is for making 20—that is, 10 boiled eggs. Most deviled egg plates hold 18, so those extra two are in case one of the egg white halves tear . . . or just to have as a treat for the cook.
- 10 eggs (boiled per the instructions above)
- 4 oz. cream cheese
- 3 tbsp. sour cream
- 1 tsp. dijon mustard
- 3 tbsp. onion, minced
- 1 tsp. fresh dill, minced (or more, to taste)
- 3 dashes Tabasco sauce
- 3 dashes Worcestershire sauce
- Milk (usually a few tablespoons—this will be explained in the recipe that follows)
- Salt and pepper to taste
- Use a sharp knife and slice each boiled egg in half.
- Now, use a teaspoon to carefully scoop out the hard yolk, and place the yolks in a small mixing bowl.
- Put the white halves onto your deviled egg platter. (If you don't have one, you can cover a standard plate with lettuce leaves. The lettuce leaves keep them from sliding around.)
- In the bowl with the yolks, add the cream cheese, sour cream, and all other ingredients. Use your hand mixer to beat them. Using a mixer makes the stuffing creamy, and it's a lot easier on your arms than smoothing out the yolks and ingredients using a wooden spoon.
- Add salt and pepper to taste. (The mustard and Tabasco add a bit of bite, so add only a little salt at first, taste, then add more if necessary. It's easier putting salt in than it is taking it out.)
- About the milk: add it in, a tablespoon at a time, until the mixture is smooth and creamy. Many people don't realize how important the texture is. The best ones are creamy, and adding the milk will give you that perfect consistency.
What Does "Creamy Texture" Look Like?
Readers have asked for more information regarding the best texture for the filling of these deviled eggs.I hope the following photos will help!
This Is What It Looks Like at First—"Ragged"
The Creamy Texture You Want
Don't Forget to Taste for Seasoning
If you're already an avid cook, then you know to taste for seasoning as you go along.
But if you rarely cook and are making these deviled eggs for the first time, don't forget to taste as you continue beating. The egg whites won't have salt so you'll want to make the filling as seasoned as possible. Don't make them taste "salty" but they should have lots of intense flavor.
I encourage my friends who are using this recipe for the first time to boil extra eggs, then put some of the filling onto an egg white and see how it tastes. If you like the taste, then you're good to go!
The Easy Way to Beautifully Stuff Your Deviled Eggs
- Spoon your yolk mixture into a quart freezer bag (not a sandwich bag, which isn't strong enough), then use scissors to snip off the corner. You only need to snip off a quarter inch. Now you've made a wonderful (and inexpensive) dispenser for your deviled egg stuffing.
- Simply squeeze the stuffing out of the small hole in the quart bag into the egg white halves. This makes it easy to make them really attractive.
Note: If you have some yolk mixture left over after all the eggs have been filled, the mixture makes a delicious topping for crackers for an afternoon snack.
Here are some quick ideas for decorating your deviled eggs:
- Snip a small bit of the fresh dill, and place it on top of each.
- Cut tiny strips from red or green bell peppers, and lay them in a criss-cross pattern on top of each.
- Snip chives and scatter them.
- Use a black pepper mill to grind pepper on top.
- Thinly slice pimento-stuffed olives, and lay one on each.
- Mince parsley and scatter it over the tops.
Once you have the filling in the plastic bag and the egg whites cut and arrayed on a a platter, I lay the bag on top and fill them once I get to the potluck (or wherever I'm taking them.) Filling them only takes a minute and they'll look beautiful.
But if filling the egg white halves at your destination isn't possible, then here's the easiest way to transport deviled eggs to a party or potluck:
- After you've finished making and decorating your deviled eggs, stick toothpicks in the tops of the eggs around the egg white edges.
- Now cover loosely with plastic wrap. LOOSELY. Then cover this with more plastic wrap. The toothpicks will keep the wrap from touching the eggs, and you'll arrive at your destination with them looking as beautiful as the moment you finished making them.
© 2009 Buster Bucks