One of my favorite parts of Easter are the Old Fashioned Deviled Eggs we always had with dinner. Creamy with just a touch of spice from the mustard, I love every bite and am always thrilled when I see them on a buffet. They are one of Easter’s many treats for me!
There are two ways to hard cook eggs for Old Fashioned Deviled Eggs, either boiling them in a pan of water, or steaming them in a pot with a rack over an inch of water or using an Instant Pot. Both techniques give you beautiful results with perfectly cooked eggs, just right for eating right away, making into deviled eggs, or dyeing for the Easter Bunny! And I give you a recipe for making old fashioned deviled eggs that is a family favorite and one I hope you love too.
Many Americans celebrate Easter by hiding the colored eggs either in the house or outside in the yard and having an egg hunt, and then everyone sits down to a large family dinner. The meal varies depending on your heritage and family traditions, but once dinner is over, we have to figure out what to do with all those eggs! Of course you can simply peel and eat them, but I have two favorite ways to use them, egg salad and deviled eggs.
Egg salad is simply a blend of mashed hard cooked eggs with a little mayonnaise, salt, pepper, and if you like a bit of crunch, some minced celery.
Deviled eggs are similar, but it is only the yolks that are blended with a little mustard and mayonnaise and then placed back into the center of the whites. What I never realized growing up was that hard cooked eggs didn’t have to be hard and rubbery with a green ring around the yolk. They can actually be tender and moist!
The biggest mistake people make when boiling eggs, is actually boiling them. Contrary to popular belief, you don’t actually boil hard-boiled eggs. Egg whites solidify at 180°F and water boils at 212°F. Keeping the water just below the boil and letting the eggs finish cooking off the heat gently allows them to come to temperature without overcooking.
For safety reasons and to help shrink the egg away from the shell, it is important to chill the eggs as soon as they are done. Place them in a bowl of water with ice cubes and leave them there until completely cool. Then store the eggs, unpeeled, in the refrigerator.
When you are serving hard-boiled or deviled eggs, always keep them chilled until just before serving. And if you are outside, place the plate of eggs on top of a bed of ice to keep them as cool as possible.
If you want to read all about the scientific reasoning behind this technique, look at this article by J. Kenji Lopez-Alt of Serious Eats. For all kinds of options and information, there is a website dedicated just to deviled eggs!
Traditional deviled eggs are quite simple, but there are many variations if you want a change. My grandmother always made her deviled eggs with softened butter, but mayonnaise is more common. I use a blend of half butter and half mayonnaise in mine with a little mustard. They are extra rich and creamy. And I always use light mayonnaise. None of us need the extra fat and I promise you won’t miss it.
Every grocery store at this time of the year has displays full of Easter egg coloring kits. These are little tablets of concentrated coloring that we dissolve in a blend of water and vinegar. But if you are interested in using natural dyes instead, check out the information on this page. Check out the chart on that page and see how many colors you can create out of ordinary items.
Naturally dyed eggs have a matte finish. If you want them to shine, rub each one with a little oil and wipe off the excess. When you do this, they almost look like they are made from marble and have a lovely sheen.
If you have access to a farm or farmer’s market, there are hens that lay beautiful naturally colored eggs. They can come in shades of white, tan, green, and blue. Filling a basket with those is even lovelier than dyed eggs and totally natural. If you can’t find those, decorating with a mix of white and brown eggs is also an option that I love. Add some brightly colored flowers and the simplicity of the eggs will shine.
If you are looking for more unusual ways to color your eggs and having fun projects to do with your kids, check out this article by my friend Amanda Formaro: 7 Cool Ways to Decorate Easter Eggs!
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for Old Fashioned Deviled Eggs & Perfectly Cooked Eggs:
- 6 large eggs
- Salt and pepper
- Mayonnaise
- Butter (or more mayonnaise)
- Mustard
- Paprika
PRO Tip:
When you hard boil eggs, the yolks are often close to one side of the shell. This makes the white on that side very thin and easy to tear. There is a trick to getting the yolks to stay in the center of the whites. The night before you plan on cooking the eggs, cut the lid off the egg carton and set the eggs on their sides on top of the cups in the bottom half of the carton (instead of on-end like normal). The yolks will tend to settle in the center and then if you carefully transfer them to the pan with boiling water, they will be more likely to be centered when cooked.
How to make Old Fashioned Deviled Eggs & Perfectly Cooked Eggs:
- Lower the eggs in a spoon into a large pot of boiling salted water and boil for 3 minutes, cover the pan tightly with a lid, reduce the heat to low keeping the water at a simmer and cook 11 more minutes. Transfer the eggs to a bowl filled with water and ice cubes, leaving until fully cooled, about 20 minutes.
- If not deviling them right away, store them in their shells in the refrigerator and eat within a week.
- Alternately you can steam them either on a rack in a pot of simmering/boiling water or by using an Instant Pot or other electric pressure cooker.
- Crack the shells all over and place the eggs back in the bowl of water and let sit for about 10 minutes to help release the shells from the eggs making them easier to peel. You can also peel them under running water if they are being stubborn. Rinse the eggs to remove any pieces of shell still attached.
- Use a sharp knife slice each egg in half lengthwise. Drop the yolks in a medium bowl and place the whites on a platter or baking sheet. Break up the yolks with a fork being sure there are no large. Lumps remaining. Add the mayonnaise, butter, mustard, salt, and pepper, and mix until smooth.
- Use two spoons to fill the egg whites or transfer the yolk mixture to a piping bag fitted with a large round or open star tip. Pipe the filling into the indentations in the egg whites, mounding it well above the edge of the egg. Sprinkle with a little paprika, cover, and refrigerate until ready to serve.
PRO Tip:
To fill a piping bag, insert the tip in the bag and secure it tightly in the point of the bag. Fold the top of the bag down creating a large cuff. Use a spatula to transfer the yolk mixture to the piping bag and shake it down until it fits into the tip. Twist the top of the bag, forcing the mixture down further into the bag. Holding it in your dominant hand and using your other hand to guide the tip, squeeze some of the mixture into each egg white, mounding it high for each one. I like the look of the star tip, but you can use any jumbo tip that you like. Keep twisting the top to keep the pressure on the bag.
Recommended Tools (affiliate links; no extra cost to you):
- Large saucepan
- Slotted spoon
- Mixing bowls
- Steaming rack (optional)
- Instant Pot (optional)
- Chef’s knife
- Cutting board
- Piping bags
- Jumbo piping tips
Gluten-Free Tips:
Eggs are naturally gluten-free, but some children are sensitive to food dyes. Be extra careful not to let them come in contact with artificially dyed eggshells or try using natural dyes instead. Here are some ideas for you for dyes found in nature. If using Worcestershire, be sure it is a gluten-free variety.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Old Fashioned Deviled Eggs
One of my favorite parts of Easter are the Old Fashioned Deviled Eggs we always had with dinner. Creamy with just a touch of spice from the mustard, I love every bite and am always thrilled when I see them on a buffet. They are one of Easter’s many treats for me!
Ingredients
- 6 large eggs
- 1 tsp salt
- 2 tbsp light mayonnaise
- 2 tbsp butter at room temperature (or another 2 tbsp mayonnaise)
- 1 tsp prepared spicy brown mustard
- Salt and freshly ground pepper to taste
- Paprika for garnish
Instructions
- Night Before Cooking: Place the eggs sideways in their carton with the lid open or removed, so that the yolks will be more centered.
- To Cook the Eggs: Bring 3 quarts (2.8L) of water to a boil in a large saucepan and add 1 tsp salt to the pan. Using a large spoon, gently lower the 6 eggs into the pan and boil for 3 minutes. Cover the pan tightly with a lid, reduce the heat to low (keeping the water at a low simmer) and cook for 11 more minutes.
- When the time is up, transfer them to a bowl of water filled with ice cubes until completely cooled, about 20 minutes.
- Store hard-cooked eggs in their shells in the refrigerator, and eat them within one week.
- Alternately, you can steam the eggs either in a pot with water and a rack or in an Instant Pot with a rack. If you are using a large pot of water, steam the eggs for 12 minutes. If you are using an Instant Pot (or any electric pressure cooker), cook for 5 minutes, do a natural pressure release for 5 minutes, release remaining pressure and cool the eggs in ice water for 5 to 10 minutes. You’ll get beautiful eggs every time!
- Peeling the Eggs: For the easiest peeling, roll the eggs on the counter under the palm of your hand, pressing down gently, cracking them all over. Place them back in the bowl of water and let sit for about 10 minutes. The water will work its way between the shell and egg, loosening it and making it easier to peel. If the shell is being stubborn, I like peeling the eggs under running water.
- To Make Deviled Eggs: Rinse the cooked, cooled, and peeled eggs under water to remove any bits of shell. Using a very sharp knife (not serrated), slice each egg in half lengthwise. Wipe or rinse the knife between each cut to keep each one clean. The yolks will pop out easily with just a little pressing. Place them in a medium bowl. Place whites on a platter and set to the side.
- Using a fork, mash the yolks until there are no large clumps. Then add the mayonnaise, butter, mustard, salt, and pepper and mix until smooth. Use two spoons to fill the egg whites or transfer the yolk mixture to a piping bag fitted with a large round or open star tip. Pipe the filling into the holes of the egg whites, mounding it well above the edge of the egg.
- Sprinkle with paprika if desired, cover, and keep in the refrigerator until ready to serve.
Recipe found at www.theheritagecook.com
Notes
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 60Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 98mgSodium: 295mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
Variables and Additions for Old Fashioned Deviled Eggs:
- Mayonnaise and/or softened butter
- Prepared mustard (different types – Dijon, coarse, yellow, spicy brown, dry)
- Finely minced celery, bell peppers, onions, green onions, chives, or shallots
- Finely chopped olives (black or green) or sweet pickle relish
- Hot sauce, paprika, chili powder, Worcestershire sauce or prepared horseradish
- Finely minced cocktail (bay) shrimp or crab meat with lemon juice
- Fresh herbs such as oregano, dill, parsley, or thyme
- Minced cooked bacon or Deviled Ham
- Black caviar
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in March 2013. The article was updated in 2023.
Karen Palmer
I got some eggs from the farm in readiness for Easter! I will be deviling!
Traci
Great tips! I’ve actually started to bake my eggs after failed after failed attempt to try to boil them and get them perfect. I know, I’m lazy. I also use natural dyes for dying easter eggs–I’ve been using Nature’s Flavors and India Tree. It’s pricey but easy. I know, lazy. I love your tips on rubbing the natural dyed eggs with oil. The kids were a little dissapointed with the way the colors turned out, so I’m going to try it! Thank you! http://burntapple.com/2013/03/19/how-to-bake-a-hard-boiled-egg/
Amanda
Wow jane what a great article! And thanks so much for the shout out!
Jane Bonacci, The Heritage Cook
I am happy to share your incredible talents with everyone! Thank you for your kind words – it took me years to learn I was cooking my eggs all wrong, LOL!