Classic Deviled Eggs (plus a few upgrades)

George Zaras
Mar 19
3 min read

Ingredients

6-12 large eggs (look, I make like 20 at a time. You do you. However many fits in your pot. Just make sure you are making at least 1-2 more than your platter holds because they will be eaten immediately by anyone in the vicinity)
3 tablespoons mayonnaise
1–2 teaspoons yellow mustard
1 teaspoon relish
1 teaspoon apple cider vinegar or white vinegar

Instructions

Boil the eggs.
There are a lot of strategies here, I will tell you what works for me 90% of the time. The other 10% of the time I can't get them peeled and I want to throw them at a wall. Anyway. Boil a pot of water, once the water is full boil, use a spoon and gently lower eggs into boiling water. Sometimes they break, that's ok, its a sacrifice to the deviled egg gods. Boil for 8 minutes. Immediately drain and peel while running under cool water to not burn yourself.
Set eggs on a cutting board as they are peeled. When you are done, slice in half with a sharp knife. Have a paper towel handy to wipe the knife so you don't smear yolk on the outside with each cut.
Pop the yolks onto a plate. I think doing this by hand works best, some people like using a thin spoon.
Spoon mix-ins on the the plate with the yolks. Here are my real measurements: 1 big spoon for mayonnaise, 1 small spoon for relish, and 2-3 good squirts of yellow mustard. Add less than you need, you can always add more to get the desired texture, but you can't take it away. Mash yolks with condiments until smooth-ish . You’re looking for creamy but not loose—adjust mayo as needed for consistency.
Taste and adjust: This is where they go from just fine to excellent. Add a little more acid, salt, or mustard until it actually tastes like something you want to eat. Acid will depend on what relish and mustard you are using, it may be sweeter or tarter, add apple cider vinegar to adjust. See below for additional flavor* options to add at this step.
Fill the eggs. Spoon or pipe the filling back into the whites. Use a zip lock baggie with the tip cut off for fancy piped look, or just spoon it back in and top with paprika and no one will know what it looks like under there anyway. Chill.
Just before serving, top with desired toppings** . The most traditional topping is a dusting of paprika. (Pour the paprika into your hand and sprinkle. DO NOT try to sprinkle directly from the jar or my mother will come and find you.)
If you don't have a deviled egg platter, put down a tiny dot of mustard and place your egg on top of it, that way they won't slide around the plate when you transport it to the table of your adoring fans.