With springtime finally on the horizon and Easter knocking at your door, egg recipes and crafts are everywhere. This deviled egg recipe is one you’ll definitely want to try out this season—or anytime!
Please, raise your hands if one of the following describes you: A) You, like countless others I’ve spoken to, have always felt your deviled eggs were missing something. Or, B) Your recipe far surpasses the copious amounts of dumpy, distasteful deviled eggs you’ve come across. Confident, are we?
OK, you can put your hands down now. You’re going to be needing them soon. I used to keep my deviled egg recipe a secret; but then, I realized that a good deviled egg is a treasure everyone should enjoy. After years of perfecting my recipe and countless quality testing parties with many very satisfied taste testers, I feel they have become too good to not share with the world. Maybe you’ll find that missing ingredient that eludes you. Maybe, just maybe, you’ll find the one recipe that trumps your golden eggs. If, however, you still feel yours are the best, I’d sure like to find out, share your recipe and we can compare?
Now onto the secret recipe. YES, there is a lot of ingredients. YES, you should try to include all of them. These eggs are creamy and addictive, with the right combination of spicy, tangy, and salty notes.
The Egg Comes First
First, let’s talk about eggs. When I bring my eggs home from the farm, I date them and put them in my extra refrigerator. We love deviled eggs so much that I usually reserve at least a dozen a week for this purpose. It is best to use eggs that are a week or two old for this recipe, as they will be MUCH easier to peel.
Put the eggs in a large pot and cover with cold water. Bring to a boil. Shut the stove off and remove from heat and let sit for 20 minutes. If you do not have week old eggs, add 2 tsp of baking soda to the water before boiling to make them easier to peel. You can read about why this works over at mother nature network.
Peeling and Prepping
When you timer is up on your eggs, dump out at much as the hot water as you can and run very cold water over the eggs. Dump a scoopful of ice on top as well. Let them sit for a few minutes. Add some warm water so the water is comfortable to peel the eggs in. I like to crack them right on the bottom of the pot and remove the shells in the water. This gets them all rinsed off and clean in one easy step. Cut the peeled eggs in half lengthwise and pop the yolks out into your filling bowl. Place the egg whites on a fancy, schmancy tray. If you butcher any of the eggs peeling them, save them for yourself as samples!
The Fabulous Filling
While the eggs are sitting in the hot water for 20 minutes, you can measure out all the filling ingredients: mayonnaise, grain mustard, horseradish, Worcestershire sauce, sweet relish, honey, cayenne sauce, apple cider vinegar, salt, and pepper to a medium bowl. I like to use a hand mixer to whip the yolk mixture into a glorious creamy filling. My hand mixer has whipping attachments that work these yolks into a nice fluffy mixture. This filling should not be stiff. If it is, add more mayo, a bit at a time. Give it a final taste. It should be PERFECT!
I use a small spatula to stuff the scrumptious filling into a cookie press to beautifully and easily pipe it into the egg whites. You could use a teaspoon and try your hardest not to lick it all off your fingers while you work. Lastly, sprinkle with a bit of paprika for flavor and garnish. We like to enjoy these just as they are, but for some extra spice, squirt a bit of Sriracha hot sauce on top.
I hope you try these out and bring them to your next Easter dinner, spring potluck, or girl’s night out. Let me know what you think. May you never eat another dumpy, distasteful deviled egg again!
- 1 dozen eggs, at least a week old, ideally 2 weeks old
- 1/2 cup mayonnaise, I like Trader Joe's Organic Mayo
- 1 tsp grain mustard
- 1 tsp or more to taste fresh grated horseradish. Prepared will also work!
- 1 tsp Worcestershire sauce
- 1 tsp sweet relish, I like homemade canned!
- 1/2 tsp raw honey or sugar
- 1/2 tsp cayenne hot sauce, like Tabasco
- 1/2 tsp apple cider vinegar, like Braggs Raw ACV
- Salt and pepper to taste
- Paprika for garnish
- Bring eggs to a boil. Remove from heat and let sit for 20 mins
- Drain and run cold water over eggs. Add ice.
- Peel eggs and cut in half lengthwise. Put yolks in a medium bowl. Put egg halves on a dish.
- To yolks in a bowl, add remaining ingredients, except paprika.
- Using a hand mixer, whip mixture into a fluffy filling.
- Using a cookie press or a teaspoon, fill each egg half.
- Sprinkle with paprika