Recipes

Deviled Eggs

Deviled Eggs

For those who say don’t fix what isn’t broken, try this classic and buttery-smooth traditional deviled egg recipe. Dress it up however you like with your choice of scallions, olives, paprika, crispy bacon, or lump crab.

recipe heading-plus-icon

yields

2 Dozen

    ingredients
  • 12 large eggs
  • ½ cup mayonnaise
  • 2 teaspoons brown or yellow mustard
  • ¼ cup finely chopped sweet pickles
  • 3 tablespoons celery, finely chopped
  • Salt and pepper
    • Garnish
  • Chopped scallions
  • finely chopped pimiento-stuffed olives
  • paprika
  • crispy bacon
  • lump crab
steps
  1. Cover eggs with cold water by 1½ inches in a 4- to 5-quart pot and bring to a rolling boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pot from heat and let eggs stand in hot water, covered with lid, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking.
  2. Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, pickles, celery, and salt and pepper to taste to yolks and stir with fork until combined well, then spoon into egg whites.
Date Published: 11.03.11
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