Let’s not beat around the bush. I am the King of Deviled Eggs. I love deviled eggs and consider myself a connoisseur. This is probably my most sought after recipe. If I ever find a deviled egg that tastes better than this one I will chuck this recipe to the side in a heartbeat. I’ve been making these deviled eggs for decades now, and I’ve never found any that were better. So without further ado, here before you is the best deviled egg recipe currently known to exist.
- 14 to 15 hard-cooked Eggs
- ¼ cup prepared Yellow Mustard
- ¼ cup white granulated Sugar
- ¼ cup (4 tbsp) melted Butter
- 2 tbsp white or cider Vinegar
- ½ to 1 tsp of regular Salt (to taste)
Note: This recipe is for making a tray of 24 deviled eggs, but because egg whites tend to break, it’s always best to cook a few extra eggs to ensure you arrive with a full tray. Even when the white gets broken, you still add its yolk to the filling. If none of the whites break, then lucky you! You get to have a few samples before the party.
Hard-cook the eggs by steaming them for 20 to 25 minutes. Always add the eggs after the water comes to a full boil. Properly steamed eggs peel much easier. These will also be slightly overcooked eggs with a greenish layer to ensure fully cooked centers.
Combine the Mustard, Sugar. Butter, Vinegar, and Salt in a bowl or resealable container. This can be made in advance, but don’t keep it more than a couple of weeks. It makes for a pretty good pretzel dip and pepperoni sandwich spread too.
As you cut the eggs in half, place the whites on the serving tray and the yolks into a food processor. Pulverize the yolks and dump them into a large mixing bowl. You could just mash them in a mixing bowl by hand, but the food processor gets rid of small lumps.
Dump the sugar/mustard/butter/vinegar/salt mixture into the pulverized yolks. Use a hand mixer to combine. Start on low and gradually increase the speed to high in order to whip the egg yolk filling.
Spoon or pipe the filling into the egg whites. Be generous! Piping is less frustrating when you have a lot of eggs to fill. There might be extra “fluff” left over. If you like, eat it on Ritz crackers that night or the next day. Garnish the eggs with a pimento stuffed green olive. Cover and chill until ready to serve.
This page was updated on 11 MAR 2018 for the sake of clarity and conciseness. It is the exact same recipe as before, but more to the point and much easier to follow.