white vinegar

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How to Make Classic Deviled Eggs

Some places offer very specific and fancy deviled eggs recipes. This isn’t that. There’s a good chance that nobody in the whole world eats enough deviled eggs to need a variety of recipes for them.

This is a classic deviled eggs recipe. This is what people think of when someone says deviled eggs.

Classic deviled eggs

You don’t need one of those fancy deviled egg plates, but it would be nice.

Deviled Egg Ingredients

This recipe makes twelve deviled eggs out of six eggs. If you need more, double it up and make it a whole dozen.

  • Six peeled hardboiled eggs
  • Between a quarter of a cup and a half cup of (preferably) light mayonnaise
  • A half teaspoon of dry mustard
  • A half teaspoon of white vinegar
  • A quarter teaspoon of each salt and pepper
  • And paprika, to make your finished product look all deviled-eggsy

How to Make Deviled Eggs

Deviled eggs are actually extremely easy to prepare. Once you have hard boiled your eggs (check out this guide on hardboiling eggs perfectly if you’re not completely confident) there is only a few steps to make your deviled eggs.

Cut your hard boiled eggs lengthwise and remove the cooked egg yolks. They should pop out very easily, if you did a good job hard-boiling the eggs.

Throw the egg yolks in a bowl and add your dry mustard, white vinegar, and your salt and pepper.

Start mixing in your mayonnaise – you should start with a quarter of a cup. A quarter of a cup of mayonnaise will give you a fairly firm consistency, so feel free to gently add more to the mixture to get a consistency you are happy with. There is no hard rule, but if you go over half a cup, you have more than likely gone too far.

Once you’ve mixed everything together you can re-add it to the egg white shells. Put it where you removed the yolks from.

Place your almost-finished deviled eggs onto a plate, sprinkle them with paprika, cover them up, and put them in the fridge. Let them cool for a few hours and you’re done.

Tips for Making Deviled Eggs

  • You can add horseradish or some chopped green onion or basically anything you want. But then that wouldn’t be classic, would it?
  • Deviled eggs get a bit better when they’ve been given a good amount of time to cool. It’s best practice to make them the night before you plan on eating them.
A bunch of fresh red cayenne peppers
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How to Make Homemade Frank’s Red Hot Sauce

Here’s the deal, you can’t actually make homemade Frank’s Red Hot Sauce. You can make a very similar cayenne pepper sauce, but it won’t be the same.

You don’t have a giant factory churning the stuff out, and you probably don’t have the time to age your cayenne pepper sauce, either.

This copycat recipe will be close enough.

A bunch of fresh red cayenne peppers

Frank’s Red Hot Sauce Ingredients

You’ll need:

  • A bunch of red cayenne peppers
  • Some white vinegar
  • A couple garlic cloves
  • Sea salt (preferably.) Regular salt will do if you don’t have any of the fancy stuff.

How to Make Hot Sauce

Wash your peppers and cut off the stems. Use a bunch. For the sake of this recipe we’re going to be using twenty.

Throw them in a saucepan and add about two cups of white vinegar, half a teaspoon of sea salt, and three chopped garlic cloves.

Bring everything to a light boil and reduce to low heat to simmer.

Simmer for about 10-15 minutes, or until the peppers are very soft.

Pour it all into your handy dandy food processor and blend extremely well. Super extremely well. Frank’s Red Hot Sauce is basically liquid, so make sure it’s completely smooth, and very thin.

And then pass the whole thing through a fine mesh strainer. (Or if one’s not available, a homemade paper towel strainer.)

Make sure you keep what the strainer pulls out, you can use it as an add-on for other hot sauce recipes.

Tips for Making and Using Hot Sauce

  • Because this hot sauce is loaded with vinegar you can store it in the fridge for an extremely long time. Many hot sauce recipes started out as a preservation method for fresh hot peppers.
  • Make lots, it’s good.
  • If you prefer a thicker, hotter sauce, try out this recipe for Homemade Habanero Hot Sauce. There’s also a slightly mildly version here, for Jalapeno Hot Sauce.