Lake House Devilled Eggs
Lake House Devilled Eggs are a creamy, easy appetizer made with simple pantry ingredients and ready in under an hour. They’re easy to make ahead, and to dress up or down to suit any occasion, making these deviled eggs perfect for gatherings, holidays and potlucks.
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.)