Deviled eggs are a favorite for every cookout or holiday celebration. This recipe tends toward the milder side without the addition of mustard or vinegar. Just a personal preference but try it, I think you might like it. It allows a little more of the egg to come through.
In this recipe we mix the "dressing" together before we mix it with the yolks. Most recipes add the yolks and all the ingredients to a bowl and then mix. This can lead to some very inconsistent results due to the size and moisture content of the cooked yolks themselves. Since the dressing is made separately, we can add more or less to the yolks to get the consistency we want so it is always in the right proportions. It also makes it easier to taste along the way because the amount of dressing has as much affect on the mixed product as the actual ingredients used.
And be sure to use our Technique for making Perfect Hard Boiled Eggs that Peel Every Time
. After many years of getting frustrated peeling eggs, this actually works pretty much every time. So give it a try and be sure to come back and tell us how you change it to make your very own deviled eggs. Enjoy!
1. Peel eggs and cut in half.
Hard Boiled Eggs Peeled
Eggs Cut in Half Lengthwise Removing Yolks
2. Remove the yolks and put them in a mixing bowl. Reserve the whites for filling. Mash the yolks with a fork.
Yolks in Bowl
Yolks Mashed with a Fork
3. Add the mayonnaise, sour cream, chives, seasoning and salt to a bowl and mix thoroughly.
Dressing Ingredients in Bowl
Dressing Ingredients Mixed Together
4. Add about 3/4 of the dressing mix to the yolks and mix thoroughly. If it is a bit too dry for your taste, add some more and mix until the desired consistency is achieved. If you will be using a piping bag to fill the eggs you may want it just a bit looser then if you are filling with a spoon.
5. Using a piping bag or a plastic zip lock bag, pipe yolk mixture into the egg white halves. Or just spoon the mixture evenly into the egg whites and garnish.
Disposable Piping Bag and Decorative Tip
Piping Bag with the Tip Inserted
Piping Bag with the Egg Yolk Mixture Added
6. Fill the eggs so the yolk mixture fill the cup in the egg white and is over the top by a bit. You do not want to overfill it because it is harder to eat and also may spill over the side.
Eggs Filled with the Yolk Mixture
7. If you have time, refrigerating the eggs will help them solidify a bit. They are also best served cold but that is not necessary, they will be fine at room temperature also. If you are taking them outdoors, try to keep them out of direct sunlight and if it is a particularly hot day, they can become somewhat runny and unattractive so you may want to put them out in batches.