Author: Susanne at dishwithme.com
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Ahhh, deviled eggs! This recipe for quick & easy classic deviled eggs gets served for almost every holiday or get together we have in this house. Everybody loves them! That being said, the holidays are coming quickly, so start your planning now, if you haven’t already.
I’ll be posting several recipes this month and, also, in December of some of our favorites that we serve during the holiday season. So, keep your eyes open!
Deviled eggs are super easy to make and contain only a few simple ingredients that many people already have on hand, which makes it easy to whip up a batch any time you get the urge to enjoy some.
HELPFUL HINTS FOR QUICK & EASY CLASSIC DEVILLED EGGS
A HUGE factor in making really good deviled eggs is NOT OVERCOOKING the eggs! I repeat, DO NOT overcook the eggs. You don’t have to boil them to death and get that gross funky green ring around the outside of the yolk. 7 minutes is perfecto.
Make sure to place cold water to the pot with the eggs, heat to boiling and then remove from heat immediately after rapid boiling starts. Set your timer for 7 minutes. Then immediately run cold water over them.
To make this recipe even easier on the day you make them, you can boil the eggs ahead of time and keep them in the refrigerator.
This recipe would pair well with my California Chicken Sandwich.
I use this KitchenAid electric mixer to whip up a batch.
- Electric hand mixer KitchenAid, see link under Helpful Hints
- 12 eggs bring to a boil, turn off heat. Set timer for 7 minutes EXACTLY
- 3 strips bacon for garnish, chop or break into super small pieces after cooking
- 1/3 cup mayonnaise I use Duke's or Kewpie
- 2 teaspoons yellow mustard
- 3 green onions (spring, summer, or scallions) finely chopped, most go in the yolk mixture, save some extra for garnish
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon celery salt
- 1/4 teaspoon Kosher salt
- 20 grinds freshly ground black pepper
- Place eggs in a large pot and cover with enough COLD water to cover the eggs, plus about 2 inches. Cover with a lid. On high heat, bring to a boil. As soon as the eggs come to a boil, turn the heat OFF and remove the pot from the heat. Set a timer of 7 minutes. At the seven minute mark take the eggs to the sink and pour the hot water out of the pot, place the pot in the sink and let cold water run over them for a couple minutes. When the eggs are cool enough to handle, tap each end to crack and then crack the rest of the egg and remove the shells.
- While the eggs are boiling, cook your bacon until crispy by whatever means you choose to cook it. Sometimes I fry it, sometimes I microwave it. Crumble after it cools.
- After the shells are removed from eggs, make sure they are dry and then slice them in half, lengthwise. Remove the egg yolk from each half and place into a bowl.
- To the bowl of egg yolks add the remaining ingredients, minus the extra green onions and the bacon.
- With an electric hand mixer, mix the ingredients until well incorporated, about 1 minute.
- You can use a piping bag, or a plastic baggie with a hole cut in the corner, to place the yolk mixture into the egg whites, but I simply use a small spoon to spoon it in.
- Garnish with bacon and extra green onions.
- Store in the refrigerator until ready to serve.