My favorite delicious, easy, go-to is my deviled eggs recipe. They’re perfect year-round, and the last time I brought a few dozen to a barbecue they were gone almost immediately! Deviled eggs are an especially cool summer treat for all those picnics, graduation parties, 4th of July celebrations and more you’ll be attending. Plus, I’ve discovered a few short cuts over the years, cutting prep time in half, including the ONLY way I’ll be hard boiling eggs from now on.
Never tried making homemade deviled eggs before? If not, now is the time! My recipe is simple with a few time saving hacks including my new egg cooker, which I highly recommend.
This little egg cooker makes 7 eggs at a time and it only takes about 14 minutes for them to achieve a perfect hard boil every single time. Not to mention they also peel really easily once they’re cool, too!
If you’ve made them before I’m hoping my unconventional shortcuts may help you cut some prep time from your recipes, too.
Homemade Deviled Eggs Ingredients
- 18 eggs*
- 1/2 cup light mayonnaise**
- 4 tbsp. yellow mustard
- 4 tbsp. dill relish
- Salt and pepper to taste
- Paprika
Deviled Egg Cookware
- Large stock pot
- Non-serrated knife
- Serving tray to place egg halves
- Gallon-size ziplock baggie
- Dash egg cooker (optional, explained below, would replace need for large stock pot and stove entirely)
*each egg yields 2 deviled eggs, you may want to make a few extra in case of breakages during boiling, etc.
**you can use the full fat/calorie versions of ingredients, I simply prefer the skinny versions
Note: My instructions below assume you are not using the rapid egg cooker previously pictured. If you’re using the world’s most amazing egg cooker you can skip straight to step three.
Making Homemade Deviled Eggs
- First, hard boil your eggs on high heat, 16-22 minutes depending on the number of eggs. You’ll need a bit more time with more eggs. Add a dash of salt for a faster boil.
– - Once eggs are boiled, turn the stove off and drain hot water from the pot. Allow the eggs to cool in-pot for a few minutes.
Hack #1: Add ice water to the now waterless pot with the eggs to cool them to peeling and prepping temp within 10 minutes. Add in more ice as it melts to speed things up.
– - Once eggs are cooled and peeled, half them longways. Separate the yolk pieces and place in a gallon baggie.
Hack #2: Using a gallon baggie versus a mixing bowl and spoon for your yolk mixture will cut prep time in HALF! See how in steps four and five.
– - Add the mayonnaise, mustard, relish, salt and pepper to the baggie, then seal it with no excess air. Knead the baggie of toppings.
– - Once fully mixed, cut a small (1/4″) hole in a bottom corner of your baggie and squeeze the mixture in to your egg halves (a la an icing bag). This will save you time, cleanup and enhance your overall presentation.
– - After all of the egg halves are filled, sprinkle the paprika over the top to taste and decoration.
Hack #3: Sprinkle the paprika on eggs while OFF your final serving platter, avoiding excess paprika in your final presentation.
There you have it, a tasty presentable treat for sharing! This recipe is very versatile, so play around with ingredients and portions to discover your own favorite variation of my deviled eggs. And of course, be sure to share about it in the comments so we can all enjoy it, too!
