Classic Deviled Eggs Recipe- PLUS, How I Steam Eggs For Perfectly Peeled Eggs Everytime!

Deviled eggs are classic appetizers and are welcome at any party table. They make for a great finger food, appetizer or side dish for the holidays. Did you know that in the Midwest and some places in the South they’re also known as “angel eggs”? They’re popular for church functions and it’s understandable why they refer to them as angel eggs instead of deviled eggs. LOL

Perfectly peeled eggs every time! I’ve tried every method from baking soda, to adding vinegar and salt in boiling water but for me I only prefer one method. If you haven’t tried steaming your eggs, you will now. Try steaming them for 13 minutes then dunking them in an ice bath for 5 minutes. Then crack and lightly roll eggs to crush the shells more. The result is perfectly peeled eggs every time, I’ve even tried these with freshly bought eggs with no problem too!

For classic deviled eggs, the base is just mayo, a little butter, dry mustard, and a little vinegar & salt and pepper.

From there you can add optional enhancers like Tabasco, Sriracha, horseradish, chopped capers, chopped sweet pickle or sweet relish for a little kick.

I like my deviled eggs with some minced pickled cucumbers, chives and a little hit of Sriracha.

INGREDIENTS
6 large free range organic brown eggs (My preferred brand is Pete and Gerry’s)
1 tsp Coleman’s dry mustard
3 tbs mayonnaise
1 tbs soft butter (sour cream or whipped heavy cream, or sub with mayo)
1 tbs cider vinegar to taste (or sweet pickle juice, or red wine vinegar)
~1 tsp sriracha (*optional for a little kick)

Salt to taste (about 1/4-1/2 tsp)
Freshly ground black pepper to taste (about 1/4 tsp or so)

For a little kick and crunch add one of these things:
Horseradish
Chopped capers
Chopped pickles (I used about 2 tbs)
Or about 1-2 tbs of sweet relish to taste

Garnish:
Chives (thinly sliced)
Dusting of Smoked Paprika
Sriracha (*optional for a little heat)


PREPARATION


1. Bring an inch or so of water to the boil, then carefully place in eggs and cover with a lid (make sure steaming basket is above the water level, do not let the steamer basket or eggs touch the water).

2. Steam for thirteen minutes for nice hard boiled eggs. Then immediately place eggs in ice cold water (with ice cubs). Let completely cool in water, about 5-10 min. Then peel under cool running water.

3. Cut in eggs in halves then stretch the egg whites to remove yolks.

4. Mix egg yolks with mayo, butter and seasonings and add salt and pepper to taste. Add any additional seasonings or enhancers you’d like (capers, chopped pickles…).

5. Spoon in about a spoon full of deviled egg mixture into each egg.

4. Sprinkle with smoked paprika, chives and a dot of Sriracha and any optional garnishes (caviar, minced chives, capers, a slice of green olive, dot of sriracha, chives, or whatever you choose to garnish it with).