These deviled eggs make the perfect appetizer for any party. Easy to make too.
Classic Deviled Eggs
This is the all-time winner for an appetizer.
The reason for this is easy to understand. Deviled eggs are easy to make, tasty even made the classic way and can be spruced up with interesting flavors!
Mine are pretty basic, but do include a couple of tasty additions, such as two varieties of mustard and some tangy chives. I’ve left options for bacon and a little heat too!
Playing It Safe
Most specialty deviled egg plates have a dozen spaces–that will require six eggs.
However, I always play it safe and make at least 10 hard-cooked eggs if not the entire dozen. My reasoning is that Murphy’s Law will prevail and I will definitely louse up a couple either by accidents removing the shells or uneven cutting.
I don’t mind the rejects as I get a chance to eat some! So I would suggest cooking double the amount of eggs that you plan to serve. If all of them come out perfect, then you’re ahead of the game by having that many more to serve.
Another reason for making more eggs than you need is that you will have more filling. I tend to overfill mine because they look a lot more appetizing since they make a prettier presentation.
If you’re like me, you buy large eggs. They are the most popular size and when they are called for in a recipe, that’s usually the size specified.
But for deviled eggs, I buy jumbo. My reason is that they look better and have more eye appeal. When using jumbo eggs, it becomes more important to make double the amount.
When I made the eggs in my pics, three of the dozen were double yolkers. That’s an automatic reject if you want your finished product to look perfect. If it’s just for family, the not-perfectly-round center isn’t an issue, but for company it’s another story.
- 12 jumbo hard cooked eggs
- ½ cup mayonnaise
- 1 tbs spicy brown mustard
- 1 tbs dijon mustard
- 2 tbs finely chopped chives
- 4 slices crisp-cooked bacon, finely diced (optional)
- 1 tsp salt (optional)
- ¼ tsp black pepper
- pinch of red pepper flakes (more if you like heat, but optional if you don’t)
- Remove the shells of the eggs carefully. Cut each egg in half.
- Carefully scoop out the yolks into a small bowl. A melon baller is good for this, but I find running my finger lightly around the yolk works very well too.
- Mix in the remaining ingredients and fill the eggs with about 2 tablespoons of filling—this is approximate. The filling shouldn’t be skimpy!
- What I do to fill the centers cleanly is use a pastry bag with a very large (#26 I think) star tip.
- If you don’t have tips or pastry bags, place the filling in a zipper freezer bag and cut off a corner (about ¼-inch opening) and squeeze the yolk mixture into the white portion.
- If none are ruined, this will give you 24 deviled eggs.