Devilled Eggs Recipe

Explore the ease and elegance of our Devilled Eggs Recipe, a culinary gem from the cookbook Let’s Eat. When it comes to potluck contributions, simplicity meets sophistication in this classic dish. Perfect for those seeking a fuss-free yet impressive addition to their repertoire. This recipe not only promises a delightful culinary experience but also invites your little ones to join the kitchen fun. Elevate your potluck game with these devilishly simple yet irresistibly tasty eggs. Let every gathering be marked by the timeless charm of Devilled Eggs!

INGREDIENTS

12 large, hard-boiled eggs
1/3 cup (80 mL) mayonnaise
2 Tbsp (30 mL) unsalted butter, softened to room temperature
1 Tbsp (15 mL) Dijon mustard
2 tsp (10 mL) apple cider vinegar
1 tsp (5 mL) brown sugar
½ tsp (2.5 mL) sea salt
½ tsp (2.5 mL) freshly ground black or white pepper

Toppings

Paprika
Cooked bacon slices, cut into 1-inch (2.5 cm) pieces
Nori
Sesame seeds
Chives
Tobiko
Jalapeños
Pickles
Crispy onions

RECIPE

Gently tap the top and bottom of each egg to crack the shell. Lay the egg on its side and gently roll it back and forth, cracking the sides. Gently peel off the shell. You’ll find that the shell has a membrane or skin under it that will separate from the egg white. Once you get under that, peeling is much easier.
After all of the eggs are peeled, slice them in half lengthwise. Use a teaspoon to remove the yolks and place the yolks in a medium-sized mixing bowl. Place the egg whites on a platter or plate, round side down, and set aside.
Add the mayonnaise, butter, Dijon mustard, apple cider vinegar, sugar, salt, and pepper to the egg yolks and mash them all together until the mixture is smooth. Place a spoonful of the mixture back into the waiting egg whites and top with a sprinkle of toppings as desired.

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