A timeless Easter and Mother’s Day appetizer remarkable for how delightful it is to see and to eat, how seldom we see it on our menu today, and how simple it is to make. Transform your holiday snack table and have bite size deviled eggs as an elegant, refreshing, and tasty appetizer for guests on hand.
Hard boiled eggs are a classic, but deviled eggs are elegant, and sophisticated, especially when displayed on a pedestal cake stand or a beautifully decorated platter in the center of a table.
Cracking open a hard boiled egg is its own tradition, having strong roots expanding decades in our family. Holidays like Easter, Christmas, and Mother’s Day were spent sitting at the table helping crack, peel, scoop, and fill deviled eggs for grandma’s annual family celebrations.
HOW TO MAKE DEVILED EGGS
- Boil and steam eggs in (instant) pot with water.
- Place eggs in an ice water bath for 5 minutes.
- Tap egg shell with a fork to gently break.
- Peel off shell.
- Cut eggs in half.
- Scoop out yolk center and place in mixing bowl.
- Mix yolk, mayonnaise, seasonings, mustard, and pickle juice until velvety smooth.
- Scoop or pipe filling into center of egg white.
- Garnish with paprika, and chives.
- Serve on a platter in a single layer.
INSTANT POT HARD BOILED EGGS
Making hard boiled eggs in your Instant Pot pressure cooker is super easy.
- Place all 12 eggs in a single layer on your trivet.
- Pour in 1 cup of water.
- Secure lid. Turn steam knob to seal.
- Pressure cook on high for 5 minutes.
- Allow 3 minutes of resting time before venting.
- Place eggs in ice water bath for 5 minutes.
- Tap shell with fork and gently pull it off.
PEELING HARD BOILED EGGS
Peeling hard boiled eggs is easy with a few simple steps. Simply place the boiled eggs in a large bowl filled with ice and water for 5 minutes. Next, gently tap the end of a fork on the top of the shell to break it. Remove the shell by using the fork to gently pick and pull the shell off the egg. I find that submerging the egg in the water bowl helps the process along much faster.
Once you get the hang of making fancy deviled eggs, you’ll get lots of use serving them for holidays, parties, and everyday occasions like breakfast, lunch, and as a healthy snack.
DEVILED EGG INGREDIENTS
- EGGS: Any type of eggs will do. I always have large eggs on hand so that’s what I use in the recipe.
- MAYONNAISE: Egg yolks and mayo make the filling. Choose a mayonnaise brand like Blue Plate, Hellmann’s, or Dukes for the best tasting result.
- SEASONING: A little salt and creole seasoning elevates the creamy egg filling and highlights the the savory flavor of the dish.
- MUSTARD: Combined with pickle juice, these two ingredients are a must!
- GARNISH: A dusting of paprike and a sprinkle of chopped chives transforms this simple egg appetizer into one that guests won’t be able to resist.
Looking to bring a platter of deviled eggs to your next holiday party? If you want to impress your hostess or even other guests, try serving deviled eggs with a variety of different toppings resulting in flavorful new variations.
- smoked salmon
- green onions
- pickle relish
- everything bagel seasoning
- a dusting of chili or cumin seasoning
READER TIPS AND QUESTIONS
How long do you boil eggs? 8-12 minutes. Fill pot with 1-inch of water. Arrange eggs in a single layer. Bring to boil over medium-high heat. Cover and remove from heat for 8-12 minutes.
How to peel hard boiled eggs? Peeling eggs is simple. Find my easy step by step instructions above.
How long are the eggs good for? A couple of days. If you plan on making them ahead of time, fill the centers and garnish the next day. Typically, I boil, peel, scoop out the yolks, and make the filling the day before and assemble the next day or before serving.
Storing – Store in a single layer on a plate and cover it tightly with plastic wrap or a lid.
SERVING DEVILED EGGS
The eggs can be served for a wide range events that include snacks, lunch, breakfast, brunch, holiday gatherings, parties, and potlucks. During the Easter and Christmas holiday seasoning, I like to serve these fancy eggs alongside a selection of classic recipes that include:
- HoneyBaked Ham
- Crock Pot Brown Sugar Glazed Ham
- Creamy Broccoli Salad
- Easy Roasted Brussels Sprouts
- Savory Roasted Carrots
- 12 large eggs
- ½ cup mayonnaise
- 1 tbsp dijon mustard
- ½ tsp Tony Chachere's Original Creole Seasoning
- ¼ tsp salt
- 1 tbsp pickle juice
- 1 tbsp chopped chives
- 1 tsp paprika
- Boil eggs.
- Place eggs in a large bowl filled with ice and water for 5 minutes.
- Gently tap egg shell with a fork to break it.
- Use fork to gently lift shell and pull off.
- Cut egg in half lengthwise.
- Scoop out egg yolk and place into a bowl. Set aside egg whites.
- Mash yolks with fork until smooth.
- Fold in mayonnaise, pickle juice, salt, creole seasoning, and mustard.
- Scoop or pipe filling into the center of egg white.
- Sprinkle deviled eggs with paprika and chopped chives.
- Place on a plate in a single layer. Cover with plastic wrap. Refrigerate until ready to serve.
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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