Cooking like a Pro: Classic Deviled Eggs

Other than being the easiest appetizers to make, classic deviled eggs are also great for different occasions such as Easter brunch and picnics. Also, one can choose to have them simple or, use some herbs to spice them up. In case you have always dreamt of cooking the classic deviled eggs like a pro, here’s how you should go about it.

Gather The Ingredients

Assuming that you are making deviled eggs for six, you’ll need:

a) Six large eggs

b) Two tablespoons of mayonnaise

c) Two teaspoons of yellow mustard

d) Minced parsley

e) Salt and pepper

f) Paprika and other herbs

In terms of equipment you’ll need:

a) A saucepan, preferably one with a lid

b) A bowl containing ice water

c) A mixing bowl

d) A piping bag with a round tip

e) A knife, spatula and dinner fork

Get The Eggs Ready

Start by placing the eggs into a saucepan containing water. The water should cover the eggs by over an inch or two. Then, place the pan over medium high heat and wait for it to boil. Next, remove the pan from the heat and cover with a lid for another 10 minutes. This helps in making the egg whites a lot firmer and tender and the yolks set yet creamy.

After the 10 minutes, go ahead and peel the eggs. A smart way of going about this requires that you gently tap the egg against the counter so as to crack the shell in a few places. Then, submerge it into the ice water and let it sit for one minute before you can start to peel.

Making The Perfect Deviled Egg

When all is ready, slice them lengthwise into equal halves. Then, gently squeeze the eggs so as to separate the whites from the yolk before using your fingers to remove the yolks. Put all yolks inside a mixing bowl and place the whites on a platter with the cut sides facing up.

Now you’ll be required to mash the yolks using a fork. After crumbling them, add in the mayonnaise and mustard and mash them together till a smooth paste forms. In case the paste becomes too hard, add more mayonnaise. Finish off by seasoning the paste with salt and pepper.

Next, use a spatula to transfer the paste/filing into a piping bag and, start piping it into the egg whites. In case you don’t have a piping bag, you can use a spoon to scoop the filing into the egg whites. A piping bag is however a lot easier and neater to work with.

Right before serving, sprinkle them with minced parsley and paprika or any other fresh herbs you may be having.


Classic deviled eggs are best eaten within the first 24 hours. All the same, you can have them refrigerated for later consumption, though they won’t look as good or taste as great as the fresh ones. Feel free to add a few other ingredients such as cheese, capers, chopped nuts or canned salmon. These will help in giving the eggs a unique yet mouth watering taste.

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