Small Batch Deviled Eggs – And How To Make Perfect Hard Boiled Eggs

When it comes to to making Deviled Eggs, it is difficult to find a small batch recipe that makes less than a dozen. In fact, many recipes that you may find will make a yield of 24.

Those recipes are fantastic to bring to a big event or to share at your next holiday meal. However, the big batch recipes just aren’t ideal when making this popular appetizer for two people.

However, don’t worry! You can still enjoy the taste of deviled eggs without waiting until the next time you are enjoying a meal at a friend or relative’s house. In fact, with this simple recipe, you can make them any time that you would like, without the worry of wasting a big batch.

However, before getting to the actual recipe, the first dilemma starts with the best method to make hard boiled eggs. Unfortunately, the answer isn’t straight forward.

In fact, it is likely that if you ask 10 different people how to make hard boiled eggs, you will probably get 10 different answers. So how do you know which way will make the best hard boiled eggs?

Although there are several methods that will get you the perfectly cooked, firm egg with a bright yellow yolk that has completely solidified, there are a few cooking strategies where the eggs turn out perfect every time.

How To Make Hard Boiled Eggs

Before you begin making your small batch deviled eggs, there are a few tips and tricks to getting them into the perfectly made hard boiled eggs. Unlike when you make Eggs Benedict, you want the white of the egg nice and firm, and the yolk to be yellow, thick and dense. However, there should be no trace of green around the outer edge of the yolk.

So what is the secret? Follow the tips and tricks below and you will have the best hard boiled eggs, each and every time.

1. Know the Age of the Eggs

• Although you do not need the specific date of when the egg was laid, it is important to know there is a difference if you are using farm fresh eggs instead of store-bought eggs.

• Store-bought eggs could be 2-3 months old. That means you can turn the eggs into hard boiled eggs in less time than if you were using farm-fresh eggs.

• Therefore, the cook time required for farm fresh eggs needs to be longer. Increase the time by 4-5 minutes to get perfectly cooked hard-boiled eggs.

2. Start with Room Temperature Eggs

• To make small batch deviled eggs it is best to use eggs that are at room temperature before cooking them. That is because cold eggs that have just been removed from the refrigerator may get shocked by the extreme temperature differences.

• In fact, do you know that farm fresh eggs, that have not been scrubbed clean, are safe to sit on the counter at room temperature for months?

• So with a little planning you can make the best hard boiled eggs by removing your store-bought eggs from the refrigerator before cooking.

3. Add Salt and/or Vinegar to the Water

• Many people believe that by adding a little salt to the boiling water helps prevent the eggs from cracking. Although this isn’t scientifically proven, it is worth a shot! Simply add 1/2 teaspoon of salt when the water begins to boil.

• At the same time that you add the salt, pour in 1 teaspoon of distilled white or apple cider vinegar to the pot. The vinegar will slightly penetrate the shells, making the eggs easy to peel.

4. Cooking Method

Although some people swear that making Hard Boiled Eggs in an Instant Pot is super easy and turns out perfect every time, I prefer another method for cooking the eggs for this small batch deviled eggs recipe.

• Start by placing 1 inch of water in a medium sauce pan. Then place 5-6 eggs in the water. Yes, the specific recipe calls for 3 large eggs. However, I find that making 2-3 extra will prevent the frustration if one of the eggs gets ruined in the process.

• Then cover the eggs with 1 inch of water above the tops. Next, place the saucepan over high heat and bring the water to a rolling boil.

• Once the water has come to a full boil, turn the heat to low for 1 minute. Then remove the pan from the heat, cover and let the eggs sit in the hot water for 13 minutes.

*If you are at a higher altitude, allow for 1 extra minute per 1,000 feet above sea level.

• After the eggs have been sitting in the warm water for the allotted time, carefully drain the water from the pan. Then run the eggs under cold water or place in an ice water bath for 3 minutes. The time under the cold water will stop the cooking process, but it will also make the eggs peel better as well.

So now that you know how to make the perfect hard-boiled eggs, it is time to get to the rest of the recipe!

Small Batch Deviled Eggs Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 3 large eggs
• 2 TBSP. mayonnaise
• 1/2 teaspoon distilled white vinegar
• 1/2 teaspoon yellow mustard
• pinch of Sea Salt
• Freshly ground black pepper
• Smoked paprika, for garnish

INSTRUCTIONS

Cook the eggs as instructed above, or using your preferred method for making hard boiled eggs. Then, working one at a time, crack the egg on each end and gently roll the egg on a hard surface.

Place the cracked egg under cold running water and peel the shell. Set the peeled egg on a paper towel and continue to peel the other hard boiled eggs.

Pat the eggs dry with a kitchen towel or paper towel. Then using a sharp knife, slice the eggs in half lengthwise.

In order to make your small batch deviled egg filling, carefully remove each yolk and place in a small bowl. Place the cooked egg whites on a serving plate and set aside.

Using the tines of a fork, mash the warm yolks into fine crumbles. Then add mayonnaise, vinegar, mustard, salt, and pepper to the bowl and mix well.

Fill The Egg Whites

Then using a teaspoon, evenly scoop a heaping mound of the yolk mixture into the well of each egg white. To make the tops look pretty, use the tines of a fork to make small lines in the filling.

You can take things one step further and sprinkle the top of the filling with smoked or Hungarian paprika. Serve immediately or cover and place in the refrigerator to serve later.

Enjoy! Mary

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