What Are Deviled Eggs?
Deviled eggs are a beloved classic in the world of appetizers, celebrated for their creamy, flavorful filling and their versatile role in gatherings, picnics, and holiday feasts. Made from hard-boiled eggs that are peeled, halved lengthwise, and filled with a rich mixture of mashed yolks, mayonnaise, and seasonings, deviled eggs offer endless customization. Additional ingredients like mustard, relish, or even spicy elements such as hot sauce or cayenne pepper can add zing, while chopped vegetables like onions or celery lend crunch. Typically, the mixture is piped or spooned back into the egg white halves, and garnished with paprika, chives, or other toppings for a pop of color and flavor.
Eggs are more than just a breakfast staple—they’re one of the most versatile and widely consumed foods globally. The average person eats over 150 eggs per year, making eggs an essential part of diets across cultures and cuisines. Deviled eggs highlight just how creative and delicious this humble ingredient can be.
A Brief History of Deviled Eggs
The origins of deviled eggs stretch back to Ancient Rome, where hard-boiled eggs were seasoned with spicy sauces and served as appetizers for wealthy banquets. By the 13th century, recipes for similar dishes appeared in Spain, featuring mashed egg yolks mixed with flavorful additions. The modern “deviled egg,” as we know it, gained popularity in the United States during the 19th century, with recipes appearing in cookbooks describing “deviled” dishes—named for their spicy or zesty qualities.
Interestingly, the term “deviled” hasn’t always been universally embraced. For more modest or religious households, the dish was often called “stuffed eggs” or “dressed eggs” to avoid the fiery connotation. Today, no matter what you call them, deviled eggs remain a favorite party snack across the U.S. and Canada.
Egg Freshness: A Key Factor in Peeling
If you’ve ever struggled to peel a hard-boiled egg without gouging the whites, the age of the egg could be to blame. Older eggs, typically a week or more from their packing date, are easier to peel after boiling because their slightly higher pH loosens the bond between the egg white and the shell membrane. In contrast, fresher eggs are more challenging to peel because their low pH makes the whites cling tightly to the shell.
This difference is particularly noticeable when comparing farm-fresh eggs to store-bought ones. Farm-fresh eggs, often only days old, can be trickier to peel, but their flavor is often richer and more robust. Store-bought eggs, especially those closer to their sell-by date, are easier to work with for hard-boiled or deviled eggs. To improve peeling for fresh eggs, you can try steaming them or using a pressure cooker, which helps loosen the shell.
Tips for Perfectly Peeled Hard-Boiled Eggs
For flawless deviled eggs, start with perfectly peeled hard-boiled eggs. One foolproof method involves using an Instant Pot with the “5/5/5” technique:
- Pressure cook the eggs for 5 minutes on high.
- Let the pressure naturally release for 5 minutes before manually venting.
- Transfer the eggs to an ice water bath for 5 minutes to cool and stop the cooking process.
This method works by loosening the membrane inside the shell, making peeling a breeze. If you don’t have an Instant Pot, steaming or boiling eggs with a bit of vinegar or baking soda added to the water can also help.
From Deviled Eggs to Egg Salad
For the every day, if you find yourself with leftover hard-boiled eggs, consider transforming them into a hearty egg salad. Simply chop the eggs and mix them with the same ingredients used for deviled eggs. Adjust the mayonnaise and seasonings to your liking for a delicious spread. For a next-level egg salad sandwich, serve it on freshly baked bread for a comforting and satisfying meal.
Deviled Eggs
Ingredients
- 6 eggs
- 1/2 celery stalks diced very fine
- 1/4 onion diced very fine
- 1/4 cup mayonnaise
- 1 dash hot pepper sauce i.e., Frank's, as desired
- salt to taste
- paprika for garnish
Instructions
Hard Boil Eggs
Instant Pot
- If you don't have your own method, start with the 5/5/5 method: 5 minutes on high pressure, 5 minutes to natural release, then flip the release valve to quick release the rest of the pressure, then 5 minutes in an ice water bath.
Stovetop
- Ensure eggs are older, ideally 4+ weeks for the membrane ph to have changed sufficiently to allow easy peeling.
- Place eggs in a medium saucepan and just barely cover with cold water. Turn stove burner on high, place pan of eggs on burner. Turn on timer to 20 minutes. When water hits a hard boil, turn to med/med high. Remove from heat when timer rings; place in sink and fill pan with cold water. Replace water until eggs are cool.
Mix and Fill
- Peel eggs and pat dry with paper towels.
- Cut eggs in half lengthwise, remove yolks and place in a small bowl, and place empty egg white cut side up on a plate.
- In the bowl with the egg yolks, add celery, onion, mayonnaise, salt and hot pepper sauce and mash together until completed mixed.
- Place egg mixture in a zip lock bag and cut a small corner off and seal the bag (a pastry bag may instead be used). Twist bag to keep contents at the bottom as you squeeze.
- Overfill the egg white halves with the egg yolk mixture.
- Lightly sprinkle eggs with paprika. Use a small mesh strainer or mini sifter to get light, even coverage.
- Chill, covered, in the refrigerator until serving.
Notes
Nutrition
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