If your eyes light up at the sight of deviled eggs at a party, you’re in good company. Eggs are an excellent vehicle for all kinds of flavors, and seasoned egg recipes date back all the way to Medieval Europe.
There are hundreds, if not thousands, of recipes for deviled eggs to choose from. And it’s honestly hard to mess them up. But we’re going to teach you one you’ve probably not seen before.
Sound crazy? Keep reading to find out how to make them.
Before getting your hands dirty, it’s worth learning a thing or two about where deviled eggs come from and why they’re called that. After all, they’re a party food, and the name’s origin is a typical party topic.
So what did these eggs do to deserve their shady moniker? As it turns out, it’s not to do with the eggs so much as with the spices used to make them. In the mid-18th century, deviled foods were those cooked with or containing rich or excessive condiments and spices. And there are recipes out there for all sorts of deviled dishes.
Rest assured, the only sinister thing about these eggs is what they can do to your waistline if you get carried away.
Today, the two most common deviled foods in our everyday life are deviled eggs and deviled ham. The latter, of course, is so popular that it became a trademark.
Are deviled eggs really that spicy, though? And is the secret to the best deviled eggs just a whole bunch of condiments? It all depends on the recipe you use. If you don’t want them to be overly spicy, they don’t have to be.
Let’s take a look at the classic deviled egg recipe that most people know and love.
Typically, most of us mainly make deviled eggs around the holidays. But you don’t need to restrict yourself to only the holidays. These are great at any time, and you can prepare them in as little as an hour from start to finish.
First, you’ll need to gather these ingredients:
Boil the eggs for 15 minutes or until hard boiled and let them cool completely. Then, peel them, give them a rinse, and allow them to dry briefly.
Once dry, slice each egg in half, and use a spoon to scoop out the yolks. The yolks should come out easily without damaging the egg whites. Transfer all the yolk halves into a mixing bowl.
You’ll want to crumble the yolks first, but don’t mash them up. Then, add the mayonnaise, mustard, apple cider vinegar, salt, and pepper to your mixing bowl. Use a fork to mix all the ingredients with the egg yolks until you reach a smooth consistency.
Line up your egg white halves, and transfer equal amounts of the mixture into each yolk cavity. You can use a spoon for a more rustic look or use a piping bag to create an impressive design with your egg yolk mix.
Once the deviled eggs are complete, sprinkle a little paprika onto each one to introduce a touch of color and flavor.
Those are the same old deviled eggs you’ve had for years. If you’re ready for an exciting twist on that old recipe, you need to try this.
To make drunk deviled eggs, you’ll follow the same classic recipe, with an important difference. You’ll marinate the eggs in a special mixture to infuse them with flavor, color, and a whole lot of pizzazz.
If you really want a taste bud-tingling experience in the Miami area, join us for lunch any day of the week at Root and Bone for a serving of our famous drunken deviled eggs with pickled beets, herbs, and root chips.
You’ll need to boil, peel and prepare the eggs by following the recipe above. Then, put the whole peeled eggs in an airtight container. Prepare a brine using the following ingredients:
Who would have thought that the secret to the best deviled eggs is sake?
Combine all the ingredients of the brine in a sauce pan and cook on low heat just until everything is dissolved. Once it is completely cooled, pour it over your eggs in your airtight container and leave them in the fridge for 12–24 hours.
The eggs will have a chance to soak up all the beautiful flavors and colors of the marinade. After marinating, drain them, dry them, and then proceed with the recipe for deviled eggs normally.
And one last bonus recipe for the vegans among us. It should be obvious that this recipe doesn’t involve eggs based on the name.
Instead, you’ll pick out egg-shaped Yukon gold potatoes and treat them the same way you would eggs. Boil them until just tender, and then scoop out a cavity with a melon baller. Use the scooped-out potato to make a deviled mashed potato mix and pipe it into the cavities.
It couldn’t be simpler, and you’ll get all the flavor in a vegan presentation.
Once made, deviled eggs will last about two days in the refrigerator. If you have any left after two days, it’s best to get rid of them to avoid risking food poisoning.
Yes, you can make deviled eggs up to 48 hours before you expect to eat them. Any more than that, and you’re risking foodborne illness.
Instead of going through the entire recipe, you can hard boiled eggs and leave them in the fridge for up to a week safely. Then, all you have to do is mix the yolks with the condiments before serving.
To make the eggs easier to peel and prevent a grey ring around the yolk, plunge them in ice water after boiling. Run them under a tap when peeling to peel even easier and ensure you don’t damage the whites.
We hope you’ll be making drunken deviled eggs are your next dinner party or holidays. But you don’t have to wait that long. If you want to try the real deal, reserve a table right now at Root and Bone in Miami, and you can try our take on drunken deviled eggs with delicious pickled beets and root chips.
And you can have some of the best Southern food you’ve ever tried while you’re at it.
What are your favorite deviled egg recipes? Got any tips for us? Leave a comment right now to let us know!