Some recipes never go out of style, and devilled eggs are at the top of the list. These Lake House Devilled eggs are creamy, classic and made with ingredients you likely already have on hand- no special shopping trip required. Whether you call them devilled eggs or deviled eggs (that depends on where you live), they're easy to make ahead and ready in under an hour. Keep them simple with a traditional dusting of paprika for a cozy cottage snack, or dress them up with your favourite toppings for an elegant appetizer. These devilled eggs are perfect for holidays, potlucks, patio parties and lake weekends.
So why "Lake House" devilled eggs? Because I've served these at the Lake House more times than I can count, and I've been asked for the recipe more often than I can remember. They're Lake House famous, but I make them all year long, changing the toppings to suit the occasion. At the lake, the toppings for these devilled eggs change with whatever is in the fridge. A jar of pesto or tapenade? Perfect. Fresh herbs and cherry tomatoes from the garden? That works too. A dusting of salt and vinegar chip crumbs? Even more delicious than you'd think. Almost any little savoury bit can be the perfect topper for these creamy eggs, especially if it adds a contrasting texture and a bright pop of flavour.
What Is A Lake House Recipe?
A "Lake House Recipe" is a signature dish that I serve regularly at the Lake House. It has to meet three simple criteria:
- Delicious: It's the kind of food people go back for seconds of.
- Memorable: Guests remember it, talk about it and ask for the recipe.
- Made from ingredients already on hand: It comes together from what's already in the kitchen, or ingredients that are easy to stock, so there's no special (and long) trip into town.
The best Lake House Recipes are easy, flexible and a little bit famous among family and friends. They're dishes you can pull together at a moment's notice, whether you're feeding a full dock or just a few friends who dropped by. These devilled eggs are an excellent example, which is why among the first recipes I'm sharing in my Lake House Recipe collection.
Looking for more Lake House Recipes? Check out these Lake House Buttertarts.
What Makes These Deviled Eggs Different?
There are lots of deviled egg recipes out there, and many of them are very good. But if you want really beautiful, extra delicious deviled eggs, this is the recipe and tips to use. Here's what sets these Lake House Deviled Eggs apart:
- A sky-high mound of creamy filling. Cooking a few extra eggs gives you extra yolks so every deviled egg is heaped high with filling instead of just a modest spoonful.
- Smooth, perfectly peeled eggs. I'll show you the one tip that actually makes a difference, so your whites come out smoooth instead of torn and pitted.
- Clean, tidy devilled eggs. My method for chosing the halves and filling them neatly gives you deviled eggs that look as good as they taste.
- Creative toppings. Paprika is lovely and produces deviled eggs with that classic, nostalgic look. But deviled eggs are a blank canvas for a whole assortment of savoury topping, from herbs to pickles to crispy bacon.
Ingredients For Lake House Deviled Eggs
What goes in Lake House Devilled Eggs? These devilled eggs are made with just 6 basic ingredients, most of which are probably already in your fridge or pantry.
- Eggs: Use large eggs that are not too fresh. There are plenty of tips and tricks out there that claim to make hard boiled eggs easier to peel, but the only one I've found that really makes a difference is using eggs that have been in the fridge for about a week and waiting until the cooked eggs are cold before starting to peel. With super fresh eggs, the inner membranes clings to the cooked egg white, so the shell is hard to peel and you end up with tears and divots in the egg. Those won't affect the taste, but they do make the deviled eggs less pretty. With older eggs, the membrane lets go more easily, leaving you with smooth, perfectly peeled eggs that make a beautiful devilled egg.
- Mayonnaise: Mayonnaise is the base of the creamy filling, and because it is a main flavour in the yolk filling, it really shines through. Use a good-quality mayonnaise like Hellmann's or Duke's. A great mayo gives you a rich, smooth filling that tastes the way a classic deviled egg should.
- Dijon Mustard: Dijon adds the tang that balances the richness of the egg yolks and mayonnaise. Use a good quality Dijon with a smooth texture and a sharp, clean flavour. A great Dijon leaves the devilled egg filling tasting bright and well-rounded, while a bland one leaves the eggs tasting bland and heavy.
- Yellow Mustard: This ingredient makes this deviled egg recipe a little different. A small amount of classic yellow mustard brightens up the colour of the yolk filling while still delivering that familiar mustard flavour. If you don't have yellow mustard on hard, simply replace it with a little extra Dijon.
- Lemon Juice: A squeeze of fresh lemon juice adds a bright, tangy note that balances the richness of this appetizer. It lifts the whole filling and keeps these devilled eggs tasting fresh instead of heavy. Fresh lemon juice provides the brightest, cleanest flavour, so skip the bottled stuff if you can.
- Kosher Salt: Salt brings out the flavour of every other ingredient in the filling, and Kosher salt dissolves easily into the creamy yolk mixture with a clean, pure taste. I use 1/4 tsp Diamond Crystal Kosher salt, which is less salty per volume than other Kosher salt brands. If you're using a different brand or a different type of salt start with less and season as you go.
- Garnishes: This is where you make these devilled eggs your own. Keep them traditional with a dusting of paprika or let your imagination run wild. The sky is the limit when it comes to savoury toppers for devilled eggs, from fresh herbs and thin slices of vegetables to pickles and cured and crispy meats. The best garnishes add contrasting texture and a bright pop of flavour to the creamy filling so look for something tangy, crunchy, salty or fresh.
How To Peel Hard Boiled Eggs For Perfect Devilled Eggs
Smooth, perfectly peeled eggs are the secret to beautiful devilled eggs. I've tried all the tricks and these are the tips that actually make hard boiled eggs easier to peel.
- Start with older eggs. This is my number one tip. Eggs that have been in the fridge for about a week will peel more easily than super fresh eggs.
- Cool the eggs in an ice bath. This is also super important. Rapidly cooling the eggs helps the egg and membrane firm up, contract and pull away from the shell. As soon as the eggs are cooked, plunge them into an ice bath to bring the temperature down quickly. Add more ice if needed. Make sure the eggs are cold before proceeding to the next step.
- Crack the eggs all over. Once the eggs are cold, roll each one gently on the counter top to crack the shell all over, then return them to the ice bath for a few minutes.
- Start peeling at the air pocket. Find the air pocket (usually at the wider end of the egg) where there's space to remove the first pieces of shell without damaging the egg, then work your way around.
- Peel the eggs under cold running water. The cold water helps loosen the shells and the membrane while you peel.
- Don't worry if a few eggs get damaged. Despite all your efforts, some eggs may get damaged for reasons beyond your control. That's okay though, because you've cooked extra eggs and can choose the 12 nicest halves for your devilled eggs.
Why Cook 8 Eggs To Make 12 Deviled Eggs?
I cook 8 eggs to make 12 deviled eggs, and there are two good reasons for it.
First, not every egg peels perfectly. Even when you use slightly older eggs, some will have nicks and divots in the whites, and a few may tear when you slice them and remove the yolk. Some eggs will have yolks sitting right up against the edge which leaves too narrow a boarder to hold the creamy filling, and there's no way to know that until you cut into the eggs. Cooking 8 eggs gives you 16 halves, so you can choose 12 of the best for the platter. The remaining 4 halves are the cook's treat or you can save them for another use like chopping into a salad or adding extra protein to a sandwich.
Second, extra eggs mean extra filling. That means you can heap each of the eggs high with creamy yolk mixture, which improves the ratio of filling to egg white and makes these particular devilled eggs extra delicious.
Lake House Devilled Eggs
Ingredients
- 8 large eggs
- 3 Tbsp good mayonnaise
- 2 tsp Dijon mustard
- 1 tsp yellow mustard (or an additional tsp of Dijon)
- 1/4 tsp fresh lemon juice
- 1/4 tsp Kosher salt
- Paprika for garnishing
Optional Toppings
- 1 slice chopped cooked bacon + 1 Tbsp chopped fresh chives
- 1 slice cold smoked salmon, cut in strips + 12 small sprigs of fresh dill + 1 tsp sour cream
- sliced cherry tomatoes + sliced olives
Instructions
Cook the eggs
- Add the eggs to a saucepan and cover with cold water. Bring to a boil, cover and remove from heat. Allow the eggs to stand in the covered pot for 12 minutes. While you’re waiting for the eggs to cook, prepare an ice bath. Drain the cooked eggs and transfer to the ice bath. Allow to cool completely, adding more ice to the bowl if needed, then drain. (Make ahead: eggs can be cooked and chilled in their shells up to 2 days in advance and stored in the fridge until ready to use.)
Peel the eggs
- Working with 1 cold egg at a time, tap the shell to crack all over. Peel the shells off under cold running water, then pat the egg dry with paper towel. Repeat until the shells have been removed from each egg.
Prepare the filling
- Slice each peeled egg in half lengthwise, wiping the blade of your knife clean on damp paper towel between each cut. Carefully remove the yellow yolks to a bowl and mash with a fork. Add the mayonnaise, mustards, lemon juice and salt and continue mashing and stirring until smooth.
Fill the eggs
- From the 16 egg white halves, choose the nicest 12. Reserve the remaining 4 egg whites for another use, such as adding to chopped salads. Transfer the yolk mixture to a piping bag and pipe a heaping amount of the mixture back into cavities of the 12 egg whites. Sprinkle the eggs with paprika for traditional deviled eggs, or garnish with bacon and chives, smoked salmon and dill with a dot of sour cream, tomato and olive, or garnish of your choice.
Notes
- When cutting the hard boiled eggs, be sure to wipe the blade of your knife clean between cuts to avoid smearing the whites with yolk.
- Devilled eggs can be cooked and filled up to 8 hours in advance and stored in a single layer in a covered container in the fridge until ready to serve. Garnish just before serving for freshest looking devilled eggs.
- Devilled eggs are best eaten the day they are made, but leftovers can be kept in a covered container in the fridge for up to 2 days. (Fresh toppings such as sliced vegetables and herbs may wilt over time.)
FAQ's for Lake House Deviled Eggs
What is a Lake House Recipe?
A Lake House Recipe is one of my signature dishes that I serve regularly at our lake house, our summer home where we entertain friends and family with both planned parties and improptu gatherings. A Lake House recipe is delicious, memorable and made with ingredients already on hand, so it can come together at a moment's notice without a special trip to town.
How many eggs do I need to make 12 devilled eggs
Cook 8 eggs, which gives you 16 halves. That lets you choose the 12 best-looking halves and leaves extra yolk for heaping the filling high. Save the remaining 4 halves for adding extra protein to salads or sandwiches.
How long do deviled eggs keep?
Store them in a covered container in the fridge for up to 2 days. They taste best within 24 hours. Fresh toppings such as herbs and vegetables may wilt over time.
How do I transport the eggs to a party or to the lake?
Use a deviled egg carrier that doubles as a serving platter for easy transport, or place the eggs in a single layer in a paper towel-lined container with an airtight lid. Keep the eggs well chilled in a cooler.
Can I make deviled eggs ahead of time?
Yes. For freshest looking results, boil and peel the eggs ahead of time and make the filling up to a day ahead, store them separately, then fill and garnish just before serving. Eggs can also be cooked 2 days in advance, and stored in their shells in the fridge until ready to use in the recipe.
