The Best Deviled Eggs Recipe

4 Ways to make Delicious Deviled Eggs

Let’s make some delicious deviled eggs. Hope I haven’t got some of you thinking – what the devil is this recipe about? Yeah, we’re making deviled eggs. But hey! There’s nothing sinister about them because the word deviled in the name is just a culinary term that means spiced up or seasoned.

So what we’re making is boiled eggs that are spiced up with a few tasty ingredients to take the flavour up a few notches and make them super tasty. OK? And I’m going to show you four ways to make these delectable treats – 4 ways to make the best deviled eggs!

Deviled eggs are perfect for Easter, for the holidays, and also for parties as a tasty appetizer since they can be made in advance, refrigerated, and then served… even a day later if you want.

If you intend to serve them the next day, then boil and peel the eggs and prepare the filling in advance. But refrigerate these and fill the egg white halves the following day around an hour or so before you actually want to serve them.

Anther great eggs-based recipe you might want to check out would be my tasty poached egg curry – Goan style.

Ingredients

10 eggs

2 tsp salt

Base Filling

10 egg yolks

5 ½ tbsp mayonnaise/hung curd

2 tsp honey/1 tsp powdered sugar

1 tsp lime juice/vinegar

2 tsp mustard/½ tsp ground mustard seeds

¼ tsp salt

1 tbsp butter (salted or unsalted)

For classic deviled eggs

1/8 tsp ground pepper, paprika/Kashmiri chilli powder

For cheesy deviled eggs

1 ½ tbsp grated cheddar cheese/cheese spread

1/8 tsp ground pepper

A little chopped chives/coriander

For Mexican-style deviled eggs

1 ½ to 2 tsp any hot sauce

¼ tsp crushed garlic

A little chopped onion

A little chopped coriander

For Indian-style deviled eggs

¼ tsp chaat masala

1 to 2 tsp any hot sauce

1 tbsp chopped onion

1 tbsp deseeded, chopped tomato

A few coriander leaves

Procedure

1. Add 2 tsp salt to more than enough boiling water in a pan to immerse 10 eggs.
2. When the water comes to a boil, reduce the heat and lower the eggs into the water.
3. The water level should be at least an inch or two above the level of the eggs.
4. Cover the pot and boil the eggs for 12 minutes in simmering water. Then remove and 5. chill them in ice water for 10 – 15 minutes or till they’re almost cooled down.
5. Peel the shell from the eggs. Slice each egg in half lengthwise. Remove the yolks and place them in a bowl.
6. Mash the yolks till smooth using a fork.
7. Add in the base filling ingredients – mayonnaise, honey, lime juice, mustard, salt, and butter. Mix everything with a spatula to get a smooth, creamy filling.
8. Divide the filling into 4 parts. Use one part for each of the following fillings.

Classic

Mix in the ground pepper. Top with a sprinkling of paprika or Kashmiri chili powder and a sprig of dil/coriander.

Cheesy

Mix in the grated cheese or cheese spread, and the ground pepper. Top with chopped chives / coriander and shredded cheese.

Mexican Style

Mix in the red chilli sauce or any hot sauce and the crushed garlic. Top with chopped onion tossed in chilli sauce and chopped coriander

Indian style

Mix in the chaat masala, red chilli sauce or hot sauce, finely chopped onion, and deseeded and finely chopped tomato. Top with chopped onion, a coriander leaf and a piece of tomato.

10. Use a large star tip nozzle, or a plastic bag with one of the corners snipped off, or two spoons, to either pipe or spoon the filling into the egg white halves.
11. After filling the boiled egg whites, chill the deviled eggs in the fridge till they’re ready to serve.

Enjoy!