Each year, not long after Halloween, we look at the calendar and wonder how we will ever manage to accomplish all of the shopping, wrapping, decorating, baking, and giving that we want to before the new year. A flurry of holiday parties help keep the the season merry, but when hosting, it helps to have a menu that can be assembled quickly and in advance. By serving a spread of make-ahead appetizers and desserts, you’re cutting down on your hours in the kitchen before the guests arrive, giving you time to build that perfect holiday music play-list or discreetly hang some mistletoe.
One of my favorite make-ahead appetizers is the classic deviled egg. In its simplest form, or dressed up in any number of flavor combinations, the deviled egg is so popular in America that special platters and carriers are sold to accommodate their unique shape.
A platter of party-favorite deviled eggs. Photo Credit: Aimee Seavey
Early versions of the dish, which dates back to ancient Rome, called for the eggs to be stuffed with a combination of raisins, cheese, and sweet spices like cinnamon and cloves. By the 1600’s the filling had turned savory, with flavors like mustard and pepper.
So what makes deviled eggs worthy of their wicked name? During the 1800’s the word “deviled” was use to describe any dish that had a spicy kick, and the cayenne pepper added to “stuffed” eggs did the job nicely.
Because they are such a popular “take-along” dish, deviled eggs are also sometimes referred to as picnic eggs or dressed eggs, especially when brought to church functions, where the term “devil” is best left behind. Sinful or not, making deviled eggs today is easy. After your eggs are hard boiled and peeled, slice them lengthwise and prepare the filling. Today’s traditional filling is made with the hard-boiled egg yolks, mayonnaise, mustard, cayenne pepper, salt, and paprika. I like a little crunch in my deviled eggs, so I add finely diced celery and red onion.
If you aren’t serving the eggs immediately, prepare the filling, then store it in a zip-top bag along with the eggs in the fridge overnight or until you are ready to pipe it into the egg whites.
Deviled Egg filling, ready for piping. Photo Credit: Aimee Seavey
When ready to serve, snip the tip of the bag and pipe into the eggs. Sprinkle with paprika to garnish, and you are ready to set out a platter of crowd-pleasing deviled eggs!
Delicious deviled eggs! Photo Credit: Aimee Seavey
Methods vary, but to hard-boil the eggs, I put enough water in a pan to cover the eggs by a few inches, then bring the water to a boil. Once it’s boiling, I carefully add the eggs using a slotted spoon, then boil the eggs for ten minutes. After ten minutes, I remove the pan from the heat, and immediately transfer the eggs (again with the slotted spoon) to a bowl of cold water for fifteen minutes, or until the eggs are cool. If you don’t cool the eggs down right away, the yolks will develop a green color on the outside.
Are your cooked eggs tough to peel? Older eggs are easier to peel than fresh eggs, so save your fresh eggs for frying, and use your older eggs for boiling.
This post was first published in 2011 and has been updated.
Aimee Tucker
Aimee Tucker is Yankee’s senior digital editor. A lifelong New Englander and Yankee contributor since 2010, Aimee has written columns devoted to history, foliage, retro food, and architecture, and regularly shares her experiences in New England travel, home, and gardening. Her most memorable Yankee experiences to date include meeting Stephen King, singing along to a James Taylor Fourth of July concert at Tanglewood, and taking to the skies in the Hood blimp for an open-air tour of the Massachusetts coastline.
Love the tips about cooking eggs. I add a little sugar to my deviled eggs. I’ve never thought to put celery or red onion in though. I’ll have to try that!
I like to use powdered Ranch Dressing to season deviled eggs. Also, I use sour cream and mayonnaise instead of only mayonnaise Garnish with a leaf of fresh cilantro or Italian parsley…..or sometimes a slice of green olive.
I always mix a little whole grain mustard in with the Dijon mustard to give a little extra something in the filling. The tiny bursts of seed just add more depth.
There are whole grain dijon mustards available as well (I don’t know if we’re allowed to use name brands on here, so I won’t!). I made a batch of deviled eeggs last night and that is what I used. I, too, love that mustard seed touch.
I love to try flavored mustards in the filling. Lots of people use the “classic” recipe and use yellow mustard. But look around the mustard section in the supermarket and you will often find interesting flavors – wasabi, cranberry, etc. Try one! My favorite is a nice horseradish mustard. You can also just add some horseradish (or horseradish sauce) to a spicy brown mustard.
To easily had boil eggs try this: Place eggs in a sauce pan add cool tap water just above the top of each egg cook on HIGH until it begins to boil (rolling) turn off heat (if electric stove, remove from burner), let stand for 13 -14 minutes. Remove eggs from pan and place in a bowl of ice water. Viola, perfect hard boiled eggs every time .
Love the tips about cooking eggs. I add a little sugar to my deviled eggs. I’ve never thought to put celery or red onion in though. I’ll have to try that!
Try adding some crumbled crispy real Bacon to the yoke filling. Just gotta make the hole in the piping bag a little bigger
Nothing like Bacon & Eggs!!
I like to use powdered Ranch Dressing to season deviled eggs. Also, I use sour cream and mayonnaise instead of only mayonnaise Garnish with a leaf of fresh cilantro or Italian parsley…..or sometimes a slice of green olive.
We add one slice pickled jalapeño or one dash smoky chipotle tabasco in the egg bottom before filling (each egg half).
I always mix a little whole grain mustard in with the Dijon mustard to give a little extra something in the filling. The tiny bursts of seed just add more depth.
There are whole grain dijon mustards available as well (I don’t know if we’re allowed to use name brands on here, so I won’t!). I made a batch of deviled eeggs last night and that is what I used. I, too, love that mustard seed touch.
Try adding a small tin of deviled ham to the egg stuffing. Adds an interesting flavor dimension.
That’s a great idea! I will have to get some deviled ham for my next batch. Thanks for the tip!
I love to try flavored mustards in the filling. Lots of people use the “classic” recipe and use yellow mustard. But look around the mustard section in the supermarket and you will often find interesting flavors – wasabi, cranberry, etc. Try one! My favorite is a nice horseradish mustard. You can also just add some horseradish (or horseradish sauce) to a spicy brown mustard.
I add little bit of sriracha sauce to it, it gives nice kick to it
Lenka
To easily had boil eggs try this: Place eggs in a sauce pan add cool tap water just above the top of each egg cook on HIGH until it begins to boil (rolling) turn off heat (if electric stove, remove from burner), let stand for 13 -14 minutes. Remove eggs from pan and place in a bowl of ice water. Viola, perfect hard boiled eggs every time .