Heavenly Deviled Eggs
Creamy deviled eggs with zesty gherkins and bold spice toppings. Easy steps, make-ahead tips, and garnish ideas for perfect party bites.
The fun part of this recipe is all in your garnish game. Check our suggested spices below, and leave a comment if you have your own favorite egg topper.
Submitted by: Geoff M. from Chicago, IL
Yield: 24 Deviled Eggs
- Mix a zesty dressing, mash cooked yolks, then combine and pipe into egg whites for neat presentation.
- Customize texture and flavor with extra mayo, swaps like Greek yogurt or bacon, and any spice topping listed.
- Make the components ahead, refrigerate assembled eggs up to 2-3 days, and avoid overcooking to prevent green yolk rings.
Spices
Featured in this Recipe
Preparation Instructions:
In a mixing bowl, combine mayonnaise, lemon juice, worcestershire sauce, mustard powder, garlic powder, horseradish powder, white pepper, and minced gherkins to a bowl. Whisk together to create a dressing.
Slice eggs in half and scoop out yolks into a mixing bowl. Use a fork to mash the yolks until there are no large clumps. Add dressing to bowl and mix thoroughly. Add filling to a pastry bag and pipe it into egg halves.
Garnish with your favorite spice topping and enjoy.
thespicehouse.com
More About This Recipe
Add a few extra spoonfuls of mayonnaise for creamier filling. You can get creative with the filling too. Try including crumbled cheese, sliced chives, diced celery, or even bacon for more flavor and texture.
Frequently Asked Questions
How do I hard-boil eggs so they peel easily?
Place eggs in a single layer in a pot and cover with cold water by about 1 inch. Bring to a rolling boil, then remove from heat and cover the pot. Let sit 10 to 12 minutes for fully set yolks. Immediately transfer eggs to an ice water bath for at least 5 minutes before peeling.
What is the easy way to peel boiled eggs?
Cool eggs in an ice bath, then gently crack and roll each egg to loosen the shell. Start peeling at the wider end where there is usually an air pocket. Peeling under running water or peeling submerged in a bowl of water can also help remove bits of shell. Slightly older eggs peel more easily than very fresh ones.
How can I make the filling creamier or smoother?
Add a few extra tablespoons of mayonnaise for a richer, silkier filling. You can also swap some mayo for Greek yogurt, avocado, or softened cream cheese. For ultra-smooth texture, blend yolks and dressing briefly with an immersion blender or food processor before piping.
Can I make deviled eggs ahead of time and how should I store them?
Yes. You can prepare the yolk filling and egg whites up to a day ahead and assemble before serving. Fully assembled deviled eggs keep in an airtight container in the refrigerator for 2 to 3 days. Keep delicate garnishes separate until ready to serve to preserve texture and look.
What can I use instead of mayonnaise, mustard powder, or gherkins?
Use Greek yogurt, mashed avocado, or cream cheese instead of some or all of the mayonnaise. Substitute prepared Dijon or yellow mustard for mustard powder, adjusting quantity to taste. Swap minced sweet gherkins for sweet relish, chopped pickles, or capers for a tangy bite.
How do I prevent the green ring around the yolks?
The green or gray ring is caused by overcooking. Avoid it by timing the eggs correctly and chilling them right away in an ice bath. Letting them sit in hot water too long increases the chance of discoloration.
How many servings does this recipe make and how do I scale it?
This recipe uses 12 hard boiled eggs to yield 24 deviled egg halves. Plan about two halves per person as a standard appetizer, which serves roughly 12 people. To scale, keep ingredient ratios the same. For example, for 6 eggs use half the dressing amounts listed.
How do I hard-boil eggs so they peel easily?
Place eggs in a single layer in a pot and cover with cold water by about 1 inch. Bring to a rolling boil, then remove from heat and cover the pot. Let sit 10 to 12 minutes for fully set yolks. Immediately transfer eggs to an ice water bath for at least 5 minutes before peeling.
What is the easy way to peel boiled eggs?
Cool eggs in an ice bath, then gently crack and roll each egg to loosen the shell. Start peeling at the wider end where there is usually an air pocket. Peeling under running water or peeling submerged in a bowl of water can also help remove bits of shell. Slightly older eggs peel more easily than very fresh ones.
How can I make the filling creamier or smoother?
Add a few extra tablespoons of mayonnaise for a richer, silkier filling. You can also swap some mayo for Greek yogurt, avocado, or softened cream cheese. For ultra-smooth texture, blend yolks and dressing briefly with an immersion blender or food processor before piping.
Can I make deviled eggs ahead of time and how should I store them?
Yes. You can prepare the yolk filling and egg whites up to a day ahead and assemble before serving. Fully assembled deviled eggs keep in an airtight container in the refrigerator for 2 to 3 days. Keep delicate garnishes separate until ready to serve to preserve texture and look.
What can I use instead of mayonnaise, mustard powder, or gherkins?
Use Greek yogurt, mashed avocado, or cream cheese instead of some or all of the mayonnaise. Substitute prepared Dijon or yellow mustard for mustard powder, adjusting quantity to taste. Swap minced sweet gherkins for sweet relish, chopped pickles, or capers for a tangy bite.
How do I prevent the green ring around the yolks?
The green or gray ring is caused by overcooking. Avoid it by timing the eggs correctly and chilling them right away in an ice bath. Letting them sit in hot water too long increases the chance of discoloration.
How many servings does this recipe make and how do I scale it?
This recipe uses 12 hard boiled eggs to yield 24 deviled egg halves. Plan about two halves per person as a standard appetizer, which serves roughly 12 people. To scale, keep ingredient ratios the same. For example, for 6 eggs use half the dressing amounts listed.
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