There is a local deli in my area that sells these little containers of deviled eggs every month.
They’re great little bites, but it just kills me knowing just how easy and cheap it can be to make these little deviled eggs at home.
Almost all of the recipes online for deviled eggs are for huge potluck-sized batches, and as my household of two cannot handle such large batches, I came up with my own recipe for small batches of deviled eggs. In case we ever crave some, now we can prepare them fresh.
Secondly, I would like to ask why does the thought of eating six eggs all at once hurt my stomach, whereas I am confident that I could pop six eggs worth of deviled eggs in no time at all?
Oh, is that just me? Well, portion control is another reason why I created this recipe for small batch deviled eggs.
Don’t miss the delicious dish of the day, Apronese hopes you will be satisfied with this egg-based recipe.
Deviled Eggs: What Are They?
There are many ways to make deviled eggs, including hard boiling them, cutting them in half and then mixing them with other ingredients, then stuffing them back into the whites.
I have a recipe below that is really simple, but you can make them really fancy as well (truffles or caviar?).
You have so many options for making deviled eggs with different flavors or different toppings, that they’re fun to make and a lot of fun to eat.
Is There Anything Else I Can Add to My Deviled Eggs?
There is nothing more basic than this, plain deviled egg recipe, which is just what I mentioned below.
What’s even more fun about these deviled eggs is that you can add all sorts of different ingredients or toppings to make them your own or use up different ingredients that you have in your fridge.
Below are some ideas for adding different ingredients and toppings to deviled eggs.
- Sriracha
- Capers
- Pickled jalapeños (topping)
- Thinly sliced radish (topping)
- Curry powder
- Everything bagel seasoning
- Salsa
- French fried onions (topping)
- Dill pickle slices (topping)
- Hot sauce
- Guacamole
- Olives
- Relish
- Fresh herbs (dill, chives, tarragon, parsley, scallions)
- Pickled red onions (topping)
- Bacon
Deviled Eggs: How Long Do They Last?
I’m sure they will be good for about two days in the fridge if you don’t eat them all in one sitting, so if you don’t eat them all right away, they’ll be fine.
So you see why I needed to make this small batch recipe so desperately?
Deviled Eggs: What to Serve with Them
If you aren’t just going to grab one out of the fridge as a snack, they are a great side dish for something like a big salad, sandwiches, or pasta salads (we love our homemade weekend breakfasts and brunches).
Alternatively, they make a great gluten free option as part of a brunch platter (I love my homemade weekend breakfasts and brunches).
Boiling Vs. Steaming Eggs
As a fan of steaming over boiling eggs, I have never experienced a crack when using this steaming method, however if you do tend to get cracked eggs, you can boil them instead.
I have included boiling instructions in the notes if you are interested in boiling your eggs.
I have provided instructions below for steaming eggs but I have included instructions for boiling them in the notes.
Small Batch Deviled Eggs
Make these delicious and quick small batch deviled eggs when you only want enough for one or two people. Your guests will love how easy and quick they are to make.
Author: Beth
Prep Time: 5 mins/ Cook Time: 15 mins/ Total Time: 20 mins
Servings: 2 (2 halves each)
Ingredients
- 2 large eggs ($0.42)
- 1 Tbsp mayonnaise ($0.10)
- 1/4 tsp Dijon mustard ($0.01)
- 1/16 tsp seasoning salt* ($0.01)
Instructions
- To steam the eggs, add one inch of water to the bottom of a small saucepot. Cover the pot and turn the heat on to high. Allow the water to come to a full boil.
- In the process, use a slotted spoon to gently lower the eggs into the pot once the water is fully boiled. After putting the eggs into the pot, slowly add the tongs or the slotted spoon, replacing the lid on the pot and allowing the eggs to cook for 12 minutes in the pot until they are fully cooked.
- When the eggs have been cooked for about 12 minutes, turn the heat off, remove the lid from the pot, and allow them to sit under cool running water for five minutes thereafter. If the water in your house is not cool enough, place the pot under cool running water and let the eggs cool down there for five minutes.
- I suggest peeling the eggs, cutting them in half, then removing the yolks from the whites and placing them in a bowl with the mayonnaise, Dijon, and seasoning salt. I would then mash them until they are smooth.
- If you are wishing to make the eggs look even more beautiful, you can sprinkle some paprika on top to use as a garnish for visual appeal. Put the mashed and seasoned yolks back into the whites, then serve.
*There are many brands of seasoning salt out there, so you do not need to use Tony Chachere’s because you can use any brand you wish, such as Lowry’s, Morton’s, or you can even use a generic store brand, such as Kroger’s.
If you wish to boil eggs, you will need to put them in a saucepot and pour enough water to cover them by one inch.
When it reaches a boiling temperature, put the lid on the pot, turn the heat up to high, and bring the water to a boil.
As soon as it reaches a boiling point, turn off the heat and leave the eggs in the hot water, lid on for 15 minutes without turning off.
When you have finished with the 15 minutes, run them under cool water, and then proceed as usual.
Nutritional
Serving: 2 halves ・ Calories: 119.05 kcal ・ Carbohydrates: 0.55 g ・ Protein: 6.25 g ・ Fat: 10.15 g ・ Sodium: 167.05 mg ・ Fiber: 0.4 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer .
Recipe for Deviled Eggs in a Small Batch – How to Do it – Step by Step Photos
You can steam the eggs by placing about an inch of water in a small saucepot, putting a lid on top and heating the water on high.
When the water has boiled to the point where the eggs are fully cooked, you will be able to gently add them (either with tongs or with a slotted spoon) once they are fully boiling.
Once the eggs have steamed for 12 minutes, return the lid, reduce the heat a bit (it should continue to boil) and turn the heat down.
Let the eggs stand in the cool water for five minutes, and before peeling and cutting the eggs, let them sit in the cool water for five more minutes.
It is very important that the water coming out of your tap is generally cool, so if your tap is not cool then you should transfer the eggs to a bowl of ice water.
Remove the yolks from the eggs and put them into a mixing bowl along with one tablespoon of mayonnaise, fourteen tablespoons of Dijon mustard, and sixteen teaspoons of seasoning salt (we used the bottom half of one of my 1/8 teaspoon measuring spoons).
With the seasoning, mash the yolks together with the rest of the ingredients.
Serve the yolk mixture back into the whites, and garnish this with a light sprinkle of paprika, whichever you prefer.
If you find that adding paprika to the yolk mixture makes the dish taste better, you may want to add some more paprika.
Yes, complete a super delicious egg dish that Apronese believes not everyone has the ability to refuse this dish. Remember to do it and let us know your results.
