Is it even a party without Deviled Eggs? Whether it’s Easter brunch, a summer picnic, or just because, you can’t go wrong with this classic recipe for Deviled Eggs.
I absolutely love deviled eggs. So much in fact, that I’ve been know to make them for just the two of us… at home… just because. It wasn’t until I sat down to write this post that I realized I didn’t actually even have a recipe to refer to. I usually just wing it, adding a little of this, a little of that, tasting as I go. Which I suppose is one of the great thing about Deviled Eggs, they are so easy to tweak and customize to your liking. Like them with a little kick? Add a bit of hot sauce. Like them a little on the sweeter side? Try adding a bit of bread and butter pickle juice.
The classic recipe below is a great jumping off point, but no matter how you choose to customize them, you can elevate them to “fancy” in juat seconds, with a little dollop of our Brewhouse Mustard.
You can’t have deviled eggs without hard boiled eggs
Over the years I’ve tried several methods of boiling eggs and my favouite fool-proof way is the one from seriouseats.com. Bring 3L of water to a boil in a large pot. Add your eggs and wait for the water to return to a boil, then turn the heat down to a gentle simmer. Cover with tight fitting lid and cook for 11 minutes.
Meanwhile fill a large bowl halfway full with ice and top with cold water. When the timer goes, remove your eggs with slotted spoon. I like to gently tap the shell on the counter before adding to the ice bath as I find it helps make the eggs easier to peel. Let the eggs sit in the ice bath until they are completely cool, about 15 minutes.
To peel, start the the wide end and peel under running water.
Mustardy Deviled Eggs
- 12 hard boiled eggs
- 3 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp Taste of the Okanagan Brewhouse Mustard (plus more for topping)
- 3 tbsp white wine vinegar
- 4 tbsp extra-virgin olive oil
- a few dashes of hot sauce
- Kosher salt, to taste
- Cut the hard boiled eggs in half and carefully remove the yolks. Set the whites aside and place all yolks in the bowl of a food processor with the remaining ingredients. Process until smooth, scraping down sides of bowl as necessary.
- Transfer to a zipper-lock bag or a piping bag fitted with a piping tip. Pipe filling mixture into egg white halves, over stuffing each one. Top with a dollop of Taste of the Okanagan Brewhouse Mustard.