Deviled eggs are the perfect two-bite appetizer. I love all the different ways you can customize them. But while there are so many toppings you can use to make deviled eggs even more delicious, they’re pretty great all on their own.
How to make Classic Deviled Eggs
Ingredients
For the deviled eggs:
- 6 large eggs
- 3 tablespoons mayonnaise
- 2 teaspoons yellow, Dijon, or horseradish mustard
- 1/4 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- 2 fresh chives, thinly sliced
- Paprika, for garnish
Directions:
Place 6 large eggs in a medium saucepan and add enough cold water to cover the eggs by 1 inch. Bring to a boil over high heat. Remove the saucepan from the heat. Cover and let sit for 10 minutes. Meanwhile, prepare an ice water bath by filling a large bowl halfway with ice and water.
- When the eggs are ready, remove them from the hot water. Tap each egg against the counter to crack the shell in a few places. Transfer to the ice water bath and let sit until cool, at least 2 minutes.
Remove the eggs from the water and peel. Halve the eggs lengthwise. Carefully remove the yolks and transfer to a small bowl. Place the egg whites on a platter cut-side up.
Use a fork to mash the yolks as finely as possible. Add 3 tablespoons mayonnaise; 2 teaspoons yellow, Dijon, or horseradish mustard; and 1/4 teaspoon kosher salt. Stir to combine. Taste and season with black pepper and more kosher salt as needed.
Transfer the filling to a small plastic bag or piping bag fitted with a 1/2-inch tip. If using a plastic bag, snip off one bottom corner. Pipe the filling evenly among the egg whites (about 1 heaping tablespoon per deviled egg).
How to make Crab-Stuffed Deviled Eggs
This is a simple, versatile recipe you can tinker with depending on your own tastes. We use Dungeness crab here, but any crabmeat will do.
Ingredients:
• 8 large eggs, hard-boiled and peeled
• 4 Tbsp light mayo (low fat plain Greek yogurt)
• 1 ½ tbsp. chopped fresh tarragon
• 1 tbsp. minced shallot
• 2 tsp. lemon juice
• 1/8 tsp. black pepper
• 1/4 tsp. hot sauce
• 6.5 ounces of fresh crab meat
Directions
1. Cut eggs in half lengthwise. Scoop yolks into medium bowl and mash with a fork.
2. Mix in mayo and/or yogurt, tarragon, shallot, lemon juice, black pepper, and hot sauce. Mix in crab.
3. Divide the crab mixture into 16 equal portions and spoon into the cavity of each half egg white.
4. Tip: To hard-boil eggs, place eggs into a medium-sized pot and cover with water. Place on the stove and bring to a boil, then turn off the heat and let the eggs sit in hot water for 12-15 minutes. Refrigerate eggs until you’re ready to use them.
