Caitlin BenselYields: 6 - 8 serving(s)Prep Time: 15 minsTotal Time: 15 minsSavePrintEveryone's favorite snack at picnics, potlucks, and cookouts, classic deviled eggs are always a hit. But they're an especially festive addition to a spread of Easter appetizers! Consider this your classically delicious, no-frills recipe starring shelled, hard-boiled eggs stuffed with a creamy filling of cooked egg yolks, mayonnaise, mustard, and tangy pickle juice. A vibrant garnish of paprika and a daring dash of hot sauce makes them even more inviting! After you master the classic, try different versions like sour cream and onion deviled eggs or crispy fried deviled eggs.
From deviled ham to deviled crab to deviled eggs, what the devil is up with this food? No need to have sympathy; the adjective "deviled" is simply an old-fashioned culinary term for a highly seasoned dish. Spicy seasonings such as hot sauce, mustard, and ground red pepper originally brought about the comparison to fire and brimstone. For an extra "deviled" kick in these eggs, replace the dill pickle juice with pickled jalapeño juice.
Peeling hard-boiled eggs can be... frustrating. There's nothing worse than watching a beautiful boiled egg transform into a mangled mess of egg whites and broken shells. While everyone seems to have a secret trick, from adding baking soda to the water to using old eggs, there's no tip that guarantees flawless eggs every time. However, the easy process of lowering eggs into gently boiling water to cook for 12 minutes, and then dunking them in ice water works wonderfully for easy-peel eggs.