Classic Deviled Eggs, straight from our kitchen and ideal for parties of any size. We add an extra pop of umami with a dash of Worcestershire sauce that deepens the taste of these flavor bombs.
We prep these awesome appetizers in the Instant Pot to get Perfect Hard-Boiled Eggs. And they peel like a dream!
If you don’t have an IP or pressure cooker, get one! But for now, you can cook them up on your stove top.
- Place eggs in a single layer at the bottom of a saucepan. Cover the eggs with water so they are covered by an inch to two inches of water. 12 eggs should be covered by 2 inches. Add a teaspoon of white vinegar and a 1/2 teaspoon of salt to the water, which makes the eggs easier to peel.
- Heat the pot on high heat and bring the water to a full rolling boil.
- Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes.
- After 10 minutes pull an egg, run under cold water, peel, slice and check for doneness. If the egg isn’t cooked enough cook the remaining eggs for another minute or two.
- Drain the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further. If you are cooking a larger batch of eggs, remove them with a slotted spoon to a large bowl of ice water and allow to sit for a minute.
- Peel eggs under slow running water.
Hard-boiled eggs can be stored in the fridge for up to one week, peeled or unpeeled.
If you’re not a fan of olives, top off your eggs with any number of components.
Creative Deviled Egg Topping Ideas:
- Candied jalapenos and crispy bacon
- Julienne’d roasted red peppers
- Crispy Bacon, blue cheese and chives
- Mango Chutney and paprika
- Smoked Salmon, capers and lemon
- Ham, cheddar, green onion and black pepper
- Crispy asparagus tip wrapped in prosciutto
- Feta, lemon and oregano
- Bonito flakes and pickled ginger
- Anchovy and cracked black pepper
Safe Storage and Shelf Life of Deviled Eggs:
Refrigeration: Store deviled eggs in the refrigerator as soon as possible after making them to prevent bacterial growth.
Covered Container: Place the deviled eggs in a covered container or on a plate covered with plastic wrap to protect them from contamination and drying out.
Shelf Life: Deviled eggs can typically be stored in the refrigerator for up to 2 days. However, it’s best to consume them within 24 hours for optimal freshness and flavor.
Avoid Room Temperature: Do not leave deviled eggs out at room temperature for more than 2 hours, as they can become unsafe to eat due to bacterial growth.
Layering: If layering deviled eggs in a container, place parchment paper between layers to prevent sticking and preserve their appearance.
Garnish Before Serving: If you’ve garnished your deviled eggs with toppings like bacon, herbs, or paprika, add these just before serving to maintain their freshness and texture.
Check for Spoilage: Before serving leftover deviled eggs, inspect them for any signs of spoilage such as an off smell, unusual color changes, or sliminess. If any of these are present, discard the deviled eggs to avoid foodborne illness.
By following these storage guidelines, you can safely store deviled eggs and enjoy them for a delicious snack or appetizer within a reasonable timeframe.
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How to Make Classic Deviled Eggs
Ingredients
- 12 large eggs hard-boiled in the Instant Pot
- 2 Tablespoons (30ml) minced celery (about a 2 inch of a rib of celery)
- 2 Tablespoons (30ml) minced shallot (about a 1/4 of a shallot depending on size)
- 1 Tablespoon (15ml) mustard (yellow, Dijon or spicy brown)
- 1 1/2 teaspoons Worcestershire sauce (adds a pop of umami)
- 1/4 cup (45ml) mayonnaise, or sour cream
- 1/2 teaspoon prepared horseradish or to taste
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon hot sauce or to taste
- 1 Tablespoon vinegar (white wine or apple cider)
- 2-3 Tablespoons sweet pickle relish
- Kosher Sea Salt to taste
- Freshly cracked black pepper to taste
Instructions
- Cut hard-boiled eggs in half lengthwise, toss yolks into a bowl and arrange whites on a serving platter.
- Add the 2-inch chunk of celery, and shallot to a food processor. Pulse twice to get a coarse chop.
- Toss in the egg yolks, mustard, Worcestershire sauce, mayo, horseradish, smoked paprika, hot sauce, vinegar, and pickle relish.
- Pulse the food processor until the yolks become silky and airy.
- Taste. Season with Kosher sea salt and fresh cracked black pepper.
- Taste again, season until you are happy with the flavor.
- Fill a piping or quart size Ziploc bag with the yolk mixture. If you’re using a Ziploc, snip a small corner of the plastic to allow piping.
- Pipe in all the yolk mixture into the hollowed out egg whites. Top with sliced green olives and a sprinkle of smoked paprika. Or with any combination of toppings you desire.
- Wrap tightly with plastic wrap and chill overnight or for at least 2 hours.
Notes
- You can make and store them up to 2 days in advance, wrap with plastic wrap.
Creative Recipe Inspiration
Indulge in the vibrant taste of ripe tomatoes nestled atop a buttery, flaky crust in our Heirloom Tomato Tart. Each bite offers a harmonious blend of sweet and tangy flavors, accented by fragrant herbs and creamy cheese.
Dive into a burst of sunshine with our Fresh Mango Salsa. Vibrant mango chunks mingle with zesty lime juice, crisp red onions, and cilantro, creating a symphony of flavors. Whether paired with chips or spooned over Blackened Chicken it brings a taste of summer in every bite!
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
