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There are certain dishes that just feel like home, aren’t there? For me, it’s deviled eggs.
I can still picture my mom standing at the kitchen counter, peeling eggs with the radio humming in the background and her apron dusted in flour from earlier. She’d hand me one egg half—just one—and say, “Taste this filling and tell me if it needs more mustard.” I took that job way too seriously.
By the time the platter hit the table, we’d already “taste-tested” a solid third of them. And when the family arrived? Forget it. Those eggs never stood a chance.
So this recipe? It’s a little bit Mom, a little bit me, and a whole lot of you. It’s easy, it’s classic, and it’s just spicy enough to make you raise an eyebrow.
Why You’ll Keep Coming Back to These Eggs
- That creamy center with a little zip (thank you, Dijon and Tabasco)
- Steaming the eggs means easy peeling — no more mangled whites
- Quick, simple, and always a crowd-pleaser
- Great for holidays, BBQs, Tuesday lunches, or eating straight from the fridge while standing barefoot in your kitchen
- Flexible — dress them up or keep ‘em humble
The Grocery List (a.k.a. What You Need)
Here’s what goes into the magic:
- 12 large eggs — I steam mine. It’s foolproof. No green rings, no fights with the shell.
- 2 tsp Dijon mustard — That sharp bite you didn’t know you needed.
- 1/3 cup mayo — I’m a Duke’s gal, but use whatever makes you happy.
- 1 tbsp minced shallot or onion — Shallot’s a bit fancier. Onion’s just fine.
- 1/4 tsp Tabasco — Or more. Or less. Or none. But I love the little kick.
- Salt & pepper — Don’t overthink it.
- Paprika — It’s tradition. Plus, it’s pretty.
Real talk: If you hate raw onion, you can soak the chopped bits in cold water for five minutes to mellow ’em out. Or skip ’em. This isn’t a courtroom. You’re allowed to improvise.
How To Make ‘Em (No Fuss, No Drama)
1. First, Steam Those Eggs
Yes, steam. Not boil. Hear me out.
Fill a saucepan with an inch of water and get it boiling. Add a steamer basket if you have one, and lay your eggs in gently. Lid on. Set your timer for 17 minutes.
No steamer? Just use about ¾ inch of water and place the eggs right in. Works just fine.
When time’s up, dump those eggs into a bowl of ice water. Let them cool down and chill for a few. It makes peeling so much easier, and the yolks stay beautifully yellow. No gray sadness.
2. Peel & Slice
Once cool, peel the eggs (it’ll feel oddly satisfying), then slice ‘em lengthwise. Pop the yolks out into a bowl and set the whites aside. If one breaks, eat it. That’s the rule.
3. Make the Good Stuff
Mash those yolks with a fork—no need to go wild. Add in your mayo, mustard, onion or shallot, Tabasco, and a good pinch of salt and pepper.
Mix until it’s creamy and dreamy. If it looks dry, add a little more mayo. If it’s too tangy, toss in a pinch of sugar or a dab of extra yolk. Taste as you go—that’s the fun part.
4. Fill & Sprinkle
You can be fancy and pipe the filling in with a star tip (hello, Instagram). Or just grab a spoon and plop it in rustic-style. Nobody’s judging.
Dust with paprika. Step back. Admire your work. Maybe sneak one.
Wanna Jazz It Up? Here Are a Few Twists
- Smoky Bacon Deviled Eggs: Add crumbled bacon to the mix and top with more.
- Southern Belle: Swap Dijon for yellow mustard and add a touch of sweet relish.
- Spicy Mama: Mix in a bit of sriracha or cayenne.
- Pickle Party: Stir in a splash of pickle juice and garnish with chopped dill pickles.
- Avocado Dream: Replace some mayo with mashed avocado for a green goddess vibe.
Got Leftovers? (Unlikely, But Just In Case)
Pop any extras into a container with a lid and store them in the fridge. They’ll last about 2–3 days. Just let them sit out for a few minutes before serving again so they’re not ice-cold.
Freezing? Nope. Don’t do it. The texture gets weird. Like… really weird.
One Last Thing Before You Go
Here’s the thing—deviled eggs might be simple, but they’re never boring. They bring people together. They’re the first thing to vanish at a potluck. They taste like something familiar, something shared, something made with love (and maybe just a touch of stubbornness if you’re me and peeling eggs on a humid day).
So if you make them, let me know. Leave a comment, send a photo, or tell me your twist. I’m always up for talking deviled eggs—or food in general, honestly.
And hey—next time you make a batch? Set two aside for yourself before putting them out. You’ll thank me.
Deviled Eggs
Ingredients
- 12 large eggs
- 2 teaspoons Dijon mustard
- 1/3 cup mayonnaise
- 1 tablespoon minced shallot or onion
- 1/4 teaspoon Tabasco sauce
- Kosher salt to taste
- black pepper freshly ground, to taste
- paprika for garnish
Instructions
- Fill a saucepan with about 1 inch of water and insert a steamer basket. Bring to a boil, then place eggs in the steamer. Cover and steam for 17 minutes. If you don’t have a steamer, use 3/4 inch of water in the pan.
- Immediately cool eggs with cold water and peel once they’re cool enough to handle.
- Slice each egg in half lengthwise. Remove yolks and place in a small bowl. Arrange whites on a serving platter.
- Mash yolks with a fork. Add Dijon mustard, mayonnaise, minced shallot or onion, Tabasco, salt, and pepper. Mix until creamy. Add more mayo if needed for desired consistency.
- Spoon or pipe the yolk mixture into the egg white halves. Sprinkle tops with paprika.