Want to learn how to make Pioneer Woman deviled eggs, courtesy of Ree Drummond herself? This recipe is all you’ll need.
Ah, deviled eggs. To those unfamiliar, the dish may seem to have a sinister aura to it. But in reality, they’re nothing but heavenly food.
Hollowed-out hard-boiled egg whites are stuffed with a creamy mixture made of egg yolks, mayo, mustard, and more.
These treats make for a perfect appetizer, side dish, or snack. They’re both holiday-worthy and easy to make on any day, too.
So whether you’re hosting an Easter party, attending a potluck, or just craving a scrumptious egg dish, this recipe is for you.
Pioneer Woman Deviled Eggs
While I have my recipe for deviled eggs, I also like to explore others from time to time.
This version is Ree Drummond’s, the mastermind behind The Pioneer Woman blog.
Curious about her choice of ingredients, I gave her recipe a try. And I’m so glad I did!
Her deviled eggs contain diced pickles, pickle juice, and sugar, among other things, so they’re a bit sweeter than mine.
But, with the tart contrast from the mustard and vinegar, as well as the heat from the Tabasco and paprika, it’s still a very well-balanced filling.
Needless to say, I was super impressed.
Why is it Called a Deviled Egg?
“Deviled” was an 18th-century term used to describe something spicy, such as eggs mixed with mustard and pepper.
Other names for the hors d’oeuvre include stuffed eggs, salad eggs, dressed eggs, and Russian eggs.
But let’s be honest, none of those monikers have the same charm that the term “deviled eggs” does!
What are the Ingredients for Deviled Eggs?
- Eggs – The star of the dish. A dozen eggs make 24 of these bite-sized treats. Just add or subtract depending on your number of guests.
- Mayonnaise – It’s mashed with the boiled egg yolks to create a creamy and silky filling. Sour cream and Greek yogurt both make good substitutes.
- Yellow Mustard – The tanginess compliments the creaminess of the filling. Its yellow hue also intensifies the brightness of the filling.
- Chopped Pickles – For sweetness, crunch, and a pop of color.
- Pickle Juice – It adds an additional layer of sweetness.
- Granulated Sugar – If you haven’t guessed yet, this recipe makes sweet deviled eggs. Feel free to adjust according to your taste.
- White Vinegar – Another acidic ingredient to provide a tangy contrast. You can also use lemon juice for a fresher flavor.
- Tabasco – For some heat. It’s what makes the eggs “deviled.”
- Salt And Black Pepper – Add it to taste.
- Paprika – Sprinkled on top of the eggs, this garnish adds heat and a lovely color contrast.
How to Make Hard-Boil Eggs Easier to Peel
Hard-boiling eggs is easy; it’s the peeling where things get tricky.
If you often work with hard-boiled eggs, you know how frustrating it is that no matter how careful you are at peeling, you’ll still end up with crushed eggs or eggs with chunks of peels stuck to them. So annoying!
I’ve had my fair share of egg peeling struggles, so I took it upon myself to do some research and experimentations.
I’ve tried adding baking soda to the water, using old eggs, cooking the eggs in the Instant Pot, steaming them, and a lot more.
Finally, I found a way to make the feat more feasible. And as it turns out, my method is the same as Ree Drummond’s, the Pioneer Woman herself.
It’s easy. All you’ll need is to boil water, carefully drop the eggs in it, and let them simmer over very low heat for 10 minutes.
So, apparently, when boiling eggs, low and slow is the way to go. It’s the number one way to ensure the eggs won’t overcook.
You’ll get none of that grayish ring around the yolks – they’ll just be perfectly bright and yellow all around.
Then, place the eggs in an ice bath and let them cool there for 5 minutes.
Shocking the eggs this way will prevent them from cooking further, resulting in tender, instead of rubbery egg whites.
Once the eggs are cool enough to handle, which will take about 5 minutes, you’ll be able to peel off the shells easily with just a few cracks.
How To Fill Deviled Eggs
If you’re going for a simple presentation, a small spoon will do. Just spoon a generous amount of yolk into the holes and you’re done!
This way, you’ll get rustic and homey deviled eggs.
If you’re hosting a classy party, I suggest you use a piping bag fitted with a star tip.
Not only will it create such fancy eggs, but it’ll also help you easily control the amount of filling that will go into the egg whites.
If you don’t have a piping bag, you can make your own by snipping off a corner of a Ziploc bag.
Tips for Making The Best Eggs
- Because all the ingredients in the egg yolk filling are tender, you can easily mash them together with a fork. But, if you’re in a hurry, you can speed things up by using the food processor. Just throw all the ingredients in there and pulse away. Or, you can also use an electric mixer. The only downside to these alternatives, though, is that there’ll be more dishes to wash.
- Ree Drummond’s recipe makes super scrumptious deviled eggs, but feel free to customize it! Here are some fantastic flavor additions to make the eggs your own:
- Bacon bits – from its salty, savory, and smoky flavors to its unique crunch, nothing enhances a dish better than bacon.
- Soy sauce or Worcestershire sauce – if you want to increase the filling’s umami level to a hundred.
- Guacamole or Mashed avocados – this makes for a healthy alternative to mayo. Expect the color to be different, though!
- Cheese – any crumbly kind works.
- Herbs and seasonings – thyme, rosemary, dill, everything bagel – mix and match as you please.
- Toppings: It can be anywhere from chives and herbs to chilli flakes and cayenne pepper to more bacon and cheese.
- If you’re hosting a party and will be too busy to prepare deviled eggs the same day, good news – these bad boys can be stored in the fridge for up to 3 to 4 days. You can either assemble them in advance or prepare the components and assemble them on the day of. Whichever method you choose, be sure to cover the egg yolk mixture with plastic wrap so it doesn’t develop a skin on top.
- To store deviled eggs, place them in an airtight container and refrigerate for up to 3 to 4 days.
- Got leftovers? Mash them all up and voila! You’ll have a creamy sandwich filling.
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