Retro Devilled Eggs are a timeless and delicious appetizer perfect for any gathering. With a creamy filling made from egg yolks, mayonnaise, Dijon mustard, and a touch of paprika, these devilled eggs are both simple and satisfying. Whether you stick to the classic recipe or dress them up with fun toppings like smoked salmon or crispy bacon, these devilled eggs are sure to be a hit at your next party!

Ingredients

For the Devilled Eggs:

• 12 large eggs
• ½ cup mayonnaise
• 2 teaspoons Dijon mustard
• ¼ teaspoon paprika, plus more for garnish
• 2-3 shakes of Tabasco sauce
• ¼ teaspoon salt

Optional Toppings:

• Smoked salmon, capers, and everything bagel spice
• Truffle potato chips
• Crispy bacon and sundried tomato

Instructions

1. Cook the Eggs:
   • Bring a large pot of water to a boil, ensuring it’s enough to accommodate 12 eggs. Once the water is boiling, gently lower the eggs into the water, a couple at a time, using a slotted spoon.
   • Boil the eggs for 1 minute, then turn off the heat. Let the eggs sit undisturbed in the hot water for 12 minutes.
     
2. Cool the Eggs:
   • While the eggs are resting, prepare an ice bath by filling a large bowl with cold water and adding a couple of handfuls of ice.
   • After the eggs have rested for 12 minutes, transfer them to the ice bath and let them cool for another 10-12 minutes.
     
3. Peel and Prep the Eggs:
   • Peel the eggs carefully and slice each one in half lengthwise.
   • Gently remove the yolks from the egg whites and transfer the yolks to a bowl.
     
4. Make the Filling:
   • To the egg yolks, add the mayonnaise, Dijon mustard, paprika, Tabasco sauce, and salt. Mash and stir until smooth. If the mixture is too thick, add a little hot water, a tablespoon at a time, until the filling reaches a smooth, pipeable consistency. Alternatively, blend everything in a small food processor for a creamier result.
   • Taste and adjust seasoning as needed, adding more Dijon, Tabasco, or salt to your preference.
     
5. Pipe the Filling:
   • Transfer the yolk mixture to a piping bag fitted with a star nozzle, or use a Ziploc bag with a corner cut off for piping.
   • Lay the egg white halves flat on a serving platter and pipe the yolk mixture into the hollow centers. Garnish with a sprinkle of paprika.
     
6. Add Optional Toppings:
   • Before serving, top the devilled eggs with your choice of optional toppings like smoked salmon and capers, crispy bacon, or truffle potato chips.

Tips and Tricks

• Use Eggs Closer to their Best Before date: Using eggs closer to their brest before date makes it easier to peel the shells off.
• Make ahead: Devilled eggs can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. Add the toppings just before serving.
• Topping variations: Feel free to get creative with your toppings, adding anything from jalapeños for a kick to crab meat for an upscale twist.

FAQ

Can I use other types of mustard?

Yes, you can substitute Dijon mustard with yellow mustard or spicy brown mustard for different flavor profiles.

How long can I store devilled eggs?

Devilled eggs can be stored in an airtight container in the refrigerator for up to 24 hours before serving. They’re best enjoyed fresh, but you can keep leftovers for up to 2 days.

Can I make the filling in advance?

Yes! You can prepare the yolk mixture ahead of time and refrigerate it. Pipe it into the egg whites just before serving for the best texture.

And that’s it for Retro Devilled Eggs! These timeless appetizers are perfect for any occasion, from holiday parties to summer picnics. If you make them, please tag me on Pinterest or Instagram—I’d love to see your creation! For more retro-inspired appetizers, check out my other recipes here.

Retro Devilled Eggs

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• Author: Andrea Buckett

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1/4 teaspoon paprika + more for garnish
• 2–3 shakes of tabasco
• 1/4 teaspoon salt

 

• Optional Topping Ideas
• Smoked salmon, capers, everything bagel spice
• Truffle potato chips
• Crispy bacon and sundried tomato

Instructions

1. Bring some water to a boil in a pot big enough to accommodate 12 eggs. Once the water is boiling, gently lower the eggs (a slotted spoon is great for this), a couple at a time into the boiling water. Bring the water back to the boil. Boil for 1 minute. Turn off the heat, and let the eggs rest, undisturbed for 12 minutes. 

2. In the meantime fill a large bowl with cold water. Add a couple handfuls of ice. 

3. Transfer the eggs to the cold water bath and allow the eggs to rest for another 10-12 minutes. 

4. Peel the eggs carefully. Slice each egg in half lengthwise . 

5. Gently remove the egg yolks from each egg and transfer the yolks to a bowl.  To the yolks add the mayonnaise, Dijon mustard, paprika, tabasco and salt.  Mash and stir well to combine. Ensure the mixture is as smooth as possible. If the mixture is too thick add a little hot water, a tablespoon at a time, until you get the perfect pipeable consistency. Alternatively, add everything to a small food processor and process until smooth. Taste for seasoning and add more Dijon, tabasco, or salt as needed.  

6. Transfer the yolk mixture to a piping bag (or ziploc bag with the corner cut off) fitted with a star nozzle.

7. Lay the egg whites flat on a platter (or egg tray even better) and pipe in some of the yolk mixture.  Garnish with more paprika. Store in an airtight container for up to 24 hours before serving.

8. Before serving, garnish with optional toppers.