6 Reasons Why Every Cook Should Master Deviled Eggs

April 9, 2014 | By | Comments (1)

Why deviled eggs? We’ve got six reasons why Southern cooks worth their salt should rock this classic Southern appetizer.

Photo: Hector Sanchez

Photo: Hector Sanchez

No. 1: They’re ours. No, we didn’t invent them (thank you, circa-6,000 BC Romans); we just perfected them.

No. 2: Every self-respecting host needs a go-to recipe for deviled eggs in his or her quiver. Likewise, every guest who brings a platter to the party will guarantee herself a return invitation.

No. 3: Good stuffed eggs are built on good technique. For the best hard-cooked eggs, simmer them 10 minutes, cool slightly under tap water, and then get cracking.

No. 4: You can’t gossip with authority at the neighborhood potluck about Suzy Jane Smoot’s controversial additions of pickle relish, sugar, and bacon fat until you make your own.

No. 5: Appetizer trends ebb and flow, but deviled eggs are like good manners: They never go out of style.

No. 6: The possibilities are endless. Learn the rules below first; then break them with six riffs—or with your own signature fillings and garnishes.

How To Make Classic Deviled Eggs Ingredients 12 hard-cooked eggs, peeled 1/2 cup mayonnaise 1 1/2 teaspoons white wine vinegar 1 1/2 teaspoons Dijon mustard 1/8 teaspoon kosher salt Dash of hot sauce (optional) Garnish: paprika Preparation 1. Slice eggs in half lengthwise, and carefully remove yolks, keeping egg whites intact. 2. Grate egg yolks using small holes of a box grater. Mash together yolks, mayonnaise, and next 3 ingredients. Add more salt or hot sauce, if desired. 3. Spoon or pipe yolk mixture into egg whites.

Photo: Hector Sanchez

Photo: Hector Sanchez

Top Tips: The Whites Don’t overcook the eggs. The whites should still have a little wiggle to them. The Filling Grate yolks on a box grater for the creamiest results. The Nest For a less traditional look than this, halve eggs crosswise so they stand up tall. Try all our favorite deviled egg recipes: 12 Ways with Deviled Eggs


  1. Sharon Connor

    I use pickle juice instead of vinegar. Just adds a little touch.

    April 9, 2014 at 4:05 pm

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