Deviled eggs are the edible centerpiece to every party. Popular at summer cookouts, winter holiday parties, and of course, Easter when hard-boiled eggs are so abundant, deviled eggs are a sure bet on the appetizer table. They’re widely considered to be the greatest thing since sliced bread – but in truth, they’ve been around since well before the automatic bread slicer.
I know people with special deviled egg platters with little oval divots for snugly fitting the yolky baskets. OK, I own one, too. Many swear by a special technique, passed down for generations, for cooking perfect hard-boiled eggs. And let’s not forget the seemingly unlimited variety of add-ins and flavors you can include to make your recipe truly stand out from the flock. We’ve seen deviled eggs with lobster, shrimp, sausage, cheese, and, of course, bacon. There’s hot sauce, olives, relish and jalapeño variations, too. You can experiment with whatever ingredients you like until you develop a recipe your friends and family will require you to make for every party until the chickens stop laying eggs.
We used the Hamilton Beach® Egg Cooker and Stack & Snap Food Processor to refine our classic deviled egg recipe. In order for you to get started perfecting your own, you’ll need to know the basics. Start with this tried-and-true version of classic deviled eggs, and let us know what kinds of variations you like to make (or eat) in the comments.
Want to see everything the amazing Hamilton Beach® Egg Cooker can do? Watch the video below.
- 6 hard boiled eggs, peeled and cut lengthwise
- 2 Tablespoons mayonnaise
- 1 Tablespoon sweet pickle relish
- 2 teaspoons spicy brown mustard
- Salt and pepper to taste
- Using food processor S-blade, process egg yolks, mayonnaise, mustard, pickle relish, salt and pepper until smooth.
- Pipe yolk mixture into each egg white half. Sprinkle each egg with paprika.
We used the Hamilton Beach® Egg Cooker to make perfectly cooked hard boiled eggs. It also makes wonderful soft or medium-cooked eggs. It even poaches!
Deviled egg variations from the Test Kitchen: