What Ingredients are in Deviled Eggs?
You don’t need much to make deviled eggs – just some mayonnaise, some mustard, a little cayenne pepper or hot sauce, salt and pepper and of course, the eggs. If you can boil an egg, you truly can make one of the easiest classic appetizers that never fails to please.
![Hard boiled egg whites on a wooden cutting board with a bowl of deviled egg yolk filling.]()
Pressure Cooker Deviled Eggs
Pressure Cooker Deviled EggsSince the filling for deviled eggs just involves mixing the yolks with the other simple ingredients, most of the recipe comes down to how you boil the eggs. You can certainly boil the eggs on the stovetop – I like to add my eggs to a pot of boiling water and boil them gently for about 11 minutes (longer at higher elevations). However, using your pressure cooker to boil the eggs comes with another advantage – the shells are easier to peel! The recipe below walks you through the pressure cooker process. It just takes 6 minutes in the pressure cooker but the real time saving comes in the time it takes to peel a dozen eggs.
Toppings for Deviled Eggs
Using a piping bad with star tip is the best way to give your eggs a little twinkle. (If you don’t have a piping bag or tips, watch the video below to see how to use a zipper sealable plastic bag instead.) the just sprinkle on a topping.
The sky’s the limit when it comes to how to top deviled eggs. Traditionally, they have a little paprika sprinkled on top, but you could decorate them with chives, bacon bits, chopped pickle, anything really. Let your creativity shine!
Love this recipe!
i’m curious. why not add ketchup to the recipe? not much but a wee bit.
Hi Valerie. Ketchup is just not an ingredient I find the need for in this particular recipe, but you certainly can add a wee bit of it to your deviled eggs! 🙂
I never use mustard — I add drained pickle relish.
Childhood favorite.🏞
I always add a little vinegar to my deviled eggs. That gives a little tart taste that I like with the mayo.
I add a tsp. Of vinegar and (for a dozen eggs) and a 1/4 cup sugar or equivalent artificial sweetener along with the mustard and mayo. No hot sauce or pickle relish here!
I add an Arby’s horsey sauce to a mixture of half Mayo and Miracle Whip. It gives just the right tang to it.
Meredith was wondering what night if you’re using has a red handle and where are you got it from
Hi Laura. I believe it was a Cook’s Essentials Groovetech knife from QVC. I am not sure if they are still available, you would have to check their website. I do have a set of knives in my new Blue Jean Chef® Kitcheware line that you might be interested in. You can check them out in my online shop
I always have a hard time peeling the eggs , but I heard if you add salt that may help ? Thank you!
Hi Kathy, check out my online cooking school article for a great method to hard boil your eggs that are easy to peel. https://bluejeanchef.com/cooking-school/how-to-boil-an-egg/
I always add about a tsp of butter to this recipe. Makes them awesome!
If you use mustard, cut the amount by half. That’s just too much. If you use yellow, add a splash of white vinegar. Tastes much better than Dijon. Add a toss of cayenne and top with spanish paprika. You’ll get invited back to every party.
I love your online recipes…keeps me running to my recipes file and adding little notes to try next time….
My filling always seems to be lumpy and I have a hard time using a bag and tip. But they taste good. 🙂 Any suggestions for me?
You can try making the filling in a food processor. It will whip the egg yolk mixture making it very smooth.
I use horse radish in my eggs.
I enjoy your recipies and all your tricks of your trade to make our live easier when cooking. Thank you.
I’ve been boiling & eating hard boiled eggs for years. But, I always learn something new from you Meredith. I never knew what those 3 numbers were for (or even esisted) on the carton. Day of year eggs were laid? I’m 73 & just learned this? Thanks… My future purchases of eggs.. I’ll be looking for the day they were laid. 😉