This Deviled Eggs Recipe is believed to have originated in ancient Rome, and is still quite popular around the world.
My husband Luca – who, by now, you must know is Italian – is very proud of this.
Americans are so fond of deviled eggs, they even sell special trays to serve them.
The term “deviled” is nothing more than a reference to the hot sauce or spices that are used in the preparation.
I posted a basic deviled eggs recipe, but please read my tips bellow to see how you can improve on it and make it your own.
- 12 hard boiled eggs
- 2 tsp mustard (yellow or Dijon for stronger flavor)
- ½ cup real mayonnaise
- ½ tsp white vinegar
- Salt and pepper to taste
- 1 splash Tabasco sauce (optional)
- Paprika for decoration
- Cut the hard boiled eggs in half lengthwise;
- Remove the yolks (carefully so you don't damage the egg whites) and place in a bowl;
- With a fork, mash the yolks and add the mayo, mustard, and vinegar;
- Season with salt and pepper to taste and mix everything well;
- Place the egg whites in a serving plate;
- Put the yolk mixture in a plastic bag. Cut a tiny triangle off the bottom corner and squeeze the contents into the hollow of the egg whites;
- Sprinkle paprika lightly over the eggs.
- Deviled eggs are very forgiving. I’m posting my basic recipe, but you can always add your favorite ingredients, like chopped parsley, worcestershire sauce, thyme, poppy seeds, finely chopped green olives, curry powder, etc., and give them your own personality.
- The secret for the perfect deviled eggs is in boiling the eggs the proper way. When cooking hard boiled eggs, it’s best to cover them with cold water and then bring them to a boil. The average time to cook, after the water starts boiling gently is about 7 minutes for small eggs, 8 to 10 minutes for medium eggs and 10 to 12 minutes for large eggs.
- As soon as they are cooked, drain them, crack their shells and keep them inside cold water until they cool enough for you to handle. Then you can peel them. This technique prevents the forming of dark rings around the yolk, unsightly, especially for deviled eggs.