Grown-Up Deviled Eggs

This post for grown-up deviled eggs is in partnership with Silver Spring Foods. All views are my own.

Is it even a holiday if there isn’t a tray of deviled eggs?

It never fails: we are prepping food for a gathering and I am spooning deviled egg filling into the egg whites and people grab them before I can even get the finished egg to the platter.

Which is precisely why I don’t spend extra time making them look pretty. They taste absolutely fantastic, and that’s all that matters.

In fact, I had to muster up all sorts of willpower to not eat this entire tray as I finished taking pictures.

How to make grown-up deviled eggs

Featured Ingredients

• Eggs: I use large eggs and I aim to use eggs that are at least a few weeks old.
  • The fresher the egg, the more difficult they are to peel.
• Mayonnaise: Real, full-fat mayonnaise is the best.
• Whole grain mustard: I love whole grain mustard and feel like it isn’t used nearly enough.
  • So we added it to our deviled egg mixture!
• Horseradish: A dab of prepared horseradish gives deviled eggs some tang and a little heat!
• Garnishes: I like paprika, freshly cracked black pepper and minced fresh chives, but crumbled cooked bacon would also be delish.

Step-by-Step Instructions

1. Bring a large pot of water to a boil.
2. Use a slotted spoon to gently drop the eggs into the pot, one at a time.
3. Place a lid on the pot, reduce to a simmer and cook 12 minutes.
4. Remove from the heat, drain and place eggs in a bowl of ice water for 15 minutes.
5. Peel the eggs and cut them in half.
6. Remove the egg yolks and place them in a medium bowl. Line the egg white halves on a platter.
7. To the bowl with the egg yolks, add the mayonnaise, mustard, horseradish, salt and black pepper.
8. Use a hand mixer, potato masher or back of a fork to mash the mixture until creamy. Taste and adjust the seasoning, if necessary.
9. Transfer the egg yolk mixture to a piping bag or sealable plastic bag with a slit cut in the corner.
10. Pipe the yolk mixture into the egg white halves.
11. Garnish each egg with paprika, freshly cracked black pepper and chopped chives.
12. Refrigerate and serve.

How to make easy-to-peel hard boiled eggs

I have a few tricks for hard-boiled egg cookery. To make the whole process less annoying, if you will.

• Tip no. 1: Use eggs that have been in your fridge at least a week.
  • Ideally, a couple of weeks old. I have tried hard boiling fresh eggs a million different ways and it’s just not ideal.
• Tip no. 2: Only cook them for 12ish minutes in boiling water.
  • Any longer and your yolks will turn green (I’ve done it many times – don’t feel bad).
  • 12 is just that magic number where the yolks are perfectly light yellow and the texture is absurdly delicious.
• Tip no. 3: Try making them in the Instant Pot!
  • It only takes 4 minutes on high pressure.
  • Simply put the trivet in the bottom, lay the eggs on top of it and add 1 cup of water.
  • Voila! Perfect hard boiled eggs.
• Tip no. 4: Make extra. Always make extra.

Best party food:

• Cocktail Meatballs with Cranberry BBQ Sauce
• Simple Charcuterie Board
• Cowboy (Texas) Caviar
• Sweet Corn and Bacon Fritters
• Cheesy Spinach, Artichoke and Bacon Dip
• Dill Veggie Dip

Grown-Up Deviled Eggs

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Simple deviled eggs with a grown-up kick made with whole grain mustard, a dab of horseradish and toppings galore.

• Author: Julie Andrews
• Prep Time: 10 mins
• Cook Time: 12-15 mins
• Total Time: 22-25 mins
• Yield: Makes 24 halves 1x
• Category: Appetizer
• Method: Stove-Top, No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 12 large eggs
• 6 tablespoons mayonnaise
• 1 tablespoon whole grain mustard
• 1 teaspoon prepared horseradish
• ¼ teaspoon kosher or sea salt
• ¼ teaspoon ground black pepper
• Paprika, freshly cracked black pepper and/or chopped fresh chives, for garnish

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Instructions

1. Bring a large pot of water to a boil. Use a slotted spoon to gently drop the eggs into the pot, one at a time. Place a lid on the pot, reduce to a simmer and cook 12 minutes.
2. Remove from the heat, drain and place eggs in a bowl of ice water for 15 minutes. Peel the eggs and cut them in half. Remove the egg yolks and place them in a medium bowl. Line the egg white halves on a platter.
3. To the bowl with the egg yolks, add the mayonnaise, mustard, horseradish, salt and black pepper. Use a hand mixer, potato masher or back of a fork to mash the mixture until creamy. Taste and adjust the seasoning, if necessary.
4. Transfer the egg yolk mixture to a piping bag or sealable plastic bag with a slit cut in the corner. Pipe the yolk mixture into the egg white halves.
5. Garnish each egg with paprika, freshly cracked black pepper and chopped chives. Refrigerate and serve.

Notes

Substitution Tip: Use Dijon or yellow mustard instead of whole grain.

Nutrition

• Serving Size: 1 half egg
• Calories: 61
• Sugar: 0g
• Sodium: 73mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 0g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 94mg