This classic deviled eggs recipe makes the best deviled eggs ever! Now some people like to try new and different things with deviled eggs these days – but why try to improve on perfect – and that’s just what the classic deviled egg is – perfect!
I stick to my guns on most of my recipes – and I try to cook most everything just like my mom and Granny Anderson did. It’s the only way – in my opinion – because I don’t think there’s a fancy highfalutin dish anywhere that can compare to old time country cooking. If you’re in the gathering that sits at our tables at any given holiday meal – you can expect to find 2 things almost without fail. Those 2 things are old fashioned corn bread dressing just like grandma used to make and 2 versions of the best classic deviled eggs you’ve ever tasted.
But did you know there’s a simple trick to peeling those boiled eggs – fast and perfect almost every time? I start by boiling my eggs for 10-12 minutes and then putting them immediately under cold running water. As that water runs down over all those eggs in that pan – I’m cracking those shells as fast as I can and dropping them back into the pan of – by now – ice cold water.
By the time I have all the egg shells cracked and dropped back into the water – I start with the first ones I did and just start quickly sliding those shells off the egg. If you got them under cold running water fast enough and if you set that pan under cold running water and let that cold water slosh around in the cracked eggs – you now have egg shells that will peel off instantly – just like magic.
And now that you know the secret to peeling boiled eggs quickly and perfectly – let’s take a peek at the recipe.
Classic Deviled Egg Recipe –
These are the ingredients that just generally go in – classic deviled eggs.
Boiled eggs – cut in half
Apple Cider Vinegar
Salt, Pepper, Cayenne
I always make 2 versions of our Classic Deviled Egg recipe – BECAUSE – some of us are cowboys and cowboys like things a little on the mild side. And then SOME of us are Indians and Indians like things hot and spicy.
The Classic Deviled Egg Recipe For Cowboys 🙂
Apple Cider Vinegar
Boil the eggs using the method above – so they will peel quickly and perfectly. Cut eggs in half and put halves on a plate. In a mixing bowl or another plate – dump all the egg yolks and mash. To those yolks – you will add 1-2-3 tbsp Mayo – depending on how many eggs you have. You don’t want your Mayo to over power your filling. Add about a tsp – give or take of yellow mustard – using the same common sense as with the mayo 🙂 Then sprinkle on about 1-2 tbsp apple cider vinegar. Add salt and pepper and mash all together. NOW – do a taste test! Did that filling just make you almost wilt to the floor going uuummmm that’s so GOOD? If not – what is it missing? Because filling done just right – will absolutely – knock the props right out from under you with it’s goodness. OK – you’ve got your main filling – just play with it with the above ingredients until you get the flavor you’re looking for.
The Classic Deviled Egg Recipe For Indians 🙂
Diced Sweet Onion
Apple Cider Vinegar
Boil the eggs using the method above – so they will peel quickly and perfectly. Cut eggs in half and put halves on a plate. In a mixing bowl or another plate – dump all the egg yolks and mash. To those yolks – you will add 1-2-3 tbsp Mayo – depending on how many eggs you have. You don’t want your Mayo to over power your filling. About a tsp – give or take of yellow mustard – using the same common sense as with the mayo 🙂 Then sprinkle on about 1-2 tbsp apple cider vinegar. Add salt and pepper and mash all together. NOW for the hot and spicy and the thing that sets these boiled eggs miles above any other deviled egg recipe. Add diced sweet onions, diced very small and about 1-2-3 tsp red cayenne and mix in with the filling mixture very well. Do your taste test! Do they just make you go “Uuummm THAT is DELICIOUS” 🙂 If not – adjust your recipe using the above ingredients until you get the taste you want.
Wash and dry your egg white halves if needed and begin filling them. If you’re making both for one meal – sprinkle the tops of the deviled eggs for Indians with a light sprinkle of cayenne – so everyone can tell the cowboy deviled eggs from the indian deviled eggs. Cause if it’s a holiday – we sure don’t want anybody on a war path.
These really are some of the best deviled eggs you will ever taste. We like hot and tart – so I lean heavily on the vinegar, cayenne and mustard. We also like a good bit of the diced onion in the spicy mixture. And when I call that one spicy – I don’t really mean ‘spicy’ – but hot and tart. You can adjust your own heat and tartness by adjusting your recipe.
If you make these any time soon – give us a shout and let us know how you liked them and which one you made. We love to hear from you. And HEY – Easter is 2 days away – make a batch of each and let your guests do a taste test. We do so many taste tests in Round Knob Canyon – we should have our own reality TV show. Let us hear from you!!! Which one did you like best???