Classic Deviled Eggs

In a saucepan, arrange eggs in a single layer and cover with water to a depth of 3 inches. Bring to a boil. Remove from heat, cover, and allow to stand for 15 minutes.

Drain and add cold water and ice to the saucepan.

Tap each egg on the counter until cracks appear all over the shell. Peel under cold running water.

Cut the eggs in half lengthwise and carefully scoop out the yolks. Put the yolks in a bowl. Using a fork, mix the yolks with mayonnaise, mustard, relish, salt and pepper, until the filling is completely smooth. 

Spoon the egg yolk mixture into egg whites. If desired, garnish with paprika.

Why are they called deviled eggs?

The term ‘deviled’ has been used for at least 200 years to refer to highly-seasoned, spicy or zesty foods. Since deviled eggs are commonly made with mustard and pepper, the term became associated with the filling inside hard-boiled eggs. It can also refer to foods with a vibrant red hue – such as paprika-sprinkled deviled eggs.

Variations

You can enrich your deviled eggs in so many different ways. These bites of heaven – though delicious on their own – are made even better with a simple garnish. To get you started, here are some deviled egg topping ideas:

• Sprinkle with pieces of crispy bacon and jalapeños.
• Add minced celery or mashed avocado.
• Garnish with capers.
• Swap the mustard for dijon mustard, or add a little horseradish for a more robust flavour.
• Swap the mayo for Greek yoghurt if you want a lighter version.
• Add radish slices. The radish's crunch contrasts nicely with the creamy yolk filling, and its pink colour complements the yolk's yellow hue.
• Add freshly chopped chives.
• Add a sprinkle of smoked paprika to impart a smoky flavour or cayenne powder to spice things up.

Tips

• After cooking the eggs, place them in a bowl of cold water with ice cubes. The ice bath stops the cooking process, preserving the yolk's bright yellow colour and making them easier to peel.
• Older eggs peel better than fresh eggs.
• While peeling off the shell, allow cold running water to slip between the shell and the egg.
• To make the filling extra smooth, pulse it in a food processor.
• While you can use a spoon to fill the eggs, they will be prettier if you pipe the yolk mixture into the egg whites for a lovely, swirled topping. If you don't have a piping bag, a large zipper-top bag with one corner cut off will work.

Storing deviled eggs

If you wish to make deviled eggs ahead, you can cook them and store the whites and yolks separately for up to two days. Place the egg white halves on a plate and cover with plastic wrap, and keep the yolk mixture in a ziptop bag. Once ready, spoon the yolk mixture into the egg whites, top with garnishes, and serve. Keep leftovers in an airtight container in the refrigerator – they will keep for up to 2 days.