Austrian-Style Deviled Egg Recipe

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This Austrian-style deviled egg recipe is so delicious & easy. And you will certainly love it too.

This Austrian-style deviled egg recipe is a staple in our family. This is an Austrian recipe given to my mother-in-law many years ago by her mother-in-law, who later came to the States by boat for Austria. 

The recipe was then shared with me when I married into the family.  Mom always made deviled eggs for every family function we had together. They are simply the best-deviled eggs you have ever tasted. 

The deviled egg recipe is not necessarily something you use exact measurements for, but rather by taste.

When my mother-in-law shared the recipe with me, she could only estimate the ingredients’ measurements. Therefore, She said that you add your ingredients a little bit at a time until you get the desired taste. You will know if you need a little more sugar, or lemon juice & so on by your preference.

Ingredients

• 1 dozen large Eggs
• 2 tsp finely chopped Onions
• 1 tsp Sugar
• 2 tsp dry Mustard or 1 tsp prepared Mustard
• 2 tsp Worcestershire Sauce
• 2 tsp Lemon Juice
• 3/4 TBL Mayonnaise
• Paprika
• Salt & Pepper

Directions

1. Place a dozen eggs in a pot & add water till the eggs are submerged in water.  Once the water boils, continue to boil for 16 minutes. 
2. Remove from heat & add cold water and ice to cool down.  Shocking the eggs with ice-cold water will help them peel better.
3. Once the eggs are cooled, peel each of them.
4. Slice eggs in half, remove the yolk, and place into a separate bowl. 5. Place the halved eggs onto a platter or deviled egg dish.
5. Mash yolks with a fork until well crumbled.
6. Start adding ingredients as listed. Add mayonnaise last. Add mayonnaise to the desired consistency. Make sure the mixture is not too dry or runny.
7. Mix ingredients well.
8. Use a separate spoon to taste test. You may need to add more ingredients as desired.
9. Salt & Pepper to taste
10. Sprinkle Paprika generously over deviled eggs

It took a lot of deviled eggs and taste testing over the years to master the recipe. My husband is the taste tester since he knew exactly how his mom’s Austrian-style Deviled Eggs would taste.  

I bring Austrian Style Deviled Eggs to all of our family functions

Deviled eggs make a great appetizer for any holiday. Whenever I host or attend a party, it’s a given and expected that my deviled eggs will complement whatever is being served. 

I would usually make about a dozen & a half for a family function or gathering, and the deviled eggs would be eaten so fast. When I made them again, I had to make an extra dozen. And I am ok with that!

Storage Tips for Deviled Eggs

By following these tips, you’re sure to create delicious and perfectly presented deviled eggs that everyone will love. Whether you stick to the classic recipe or add your creative spin, deviled eggs are a crowd-pleasing dish that’s always a hit. Proper storage ensures your deviled eggs stay fresh and delicious. Here are some tips to store them safely:

1. Avoid Freezing: Freezing deviled eggs is not recommended as the egg whites can become rubbery, and the filling may separate when thawed.
2. Refrigerate Immediately: Refrigerate them as soon as possible after making deviled eggs. Keep them in an airtight container to prevent them from absorbing other food odors.
3. Store Separately: If preparing beforehand, store the egg whites and yolk filling separately. This prevents the egg whites from becoming soggy. Assemble just before serving.
4. Use a Deviled Egg Carrier: For transportation or neat storage, use a deviled egg carrier with individual compartments to keep the eggs secure and intact.
5. Consume Quickly: Deviled eggs are best eaten within 2 days. While they can technically last up to 3-4 days in the refrigerator, freshness and texture are optimal in the first 48 hours.

Helpful Tips for Making Deviled Eggs

By following these tips, you’re sure to create delicious and perfectly presented deviled eggs that everyone will love. Whether you stick to the classic recipe or add your creative spin, de

Use Fresh but Not Too Fresh Eggs

Fresh eggs are delicious but can be tricky to peel after boiling. For easier peeling, use eggs that are about a week old. The slight aging process helps loosen the shell from the egg white, making the peeling process much smoother.

Cool the Eggs in an Ice Bath

Immediately transfer boiled eggs to an ice bath after cooking. This stops the cooking process and makes the eggs easier to handle. It also helps separate the membrane from the shell, ensuring clean and easy peeling.

Use a Piping Bag for Filling

For a neat and professional look, spoon your yolk mixture into a piping bag fitted with a decorative tip. If you don’t have a piping bag, a resealable plastic bag with a small corner snipped off works just as well.

Add a Dash of Acid for Flavor

A splash of vinegar or lemon juice in your yolk mixture enhances the flavor and adds a tangy balance to the richness of the mayonnaise. Adjust the amount to suit your taste preferences.

Experiment with Fillings and Toppings

Don’t be afraid to get creative with your deviled eggs. Add finely chopped herbs, minced garlic, or a dash of hot sauce to the yolk mixture. For toppings, consider crispy bacon, smoked paprika, or thinly sliced pickles to give your eggs an extra flavor and texture.

By following these tips, you’re sure to create delicious and perfectly presented deviled eggs that everyone will love. Whether you stick to the classic recipe or add your creative spin, deviled eggs are a crowd-pleasing dish that’s always a hit.

5 Commonly Asked Questions

Deviled eggs are a timeless appetizer perfect for any occasion, from holiday gatherings to casual picnics. If you’re new to making them or want to perfect your recipe, here are five commonly asked questions about making deviled eggs, along with helpful answers.

How do you boil eggs so they peel easily?

Place eggs in a pot of cold water to make them easy to peel and ensure they are fully submerged. Bring the water to a rolling boil, then reduce the heat to a simmer and cook for 10-12 minutes.

After cooking, transfer the eggs to an ice bath and let them cool for 10-15 minutes. The rapid cooling helps separate the membrane from the shell, making peeling much easier.

What’s the best way to cut eggs for deviled eggs?

Once the boiled eggs are peeled and cooled, use a sharp knife to slice them lengthwise. For a clean and professional look, wipe the blade clean between cuts. This prevents the yolk from smearing on the whites and ensures a smooth finish.

How do you make the filling smooth and creamy?

After removing the yolks, mash them thoroughly with a fork or press them through a fine-mesh strainer for a smoother texture.

Combine the yolks with mayonnaise, mustard, vinegar, or other preferred ingredients, and mix until creamy. For an ultra-smooth filling, consider using a hand mixer or food processor.

What are some creative toppings for deviled eggs?

While classic deviled eggs are topped with a sprinkle of paprika, there are countless ways to customize them. Here are some ideas for creative toppings:

• Crispy bacon bits for a smoky flavor
• Chopped chives or parsley for a fresh, herbal touch
• Pickled jalapeños or onions for a tangy kick
• Sriracha drizzle for a spicy twist
• Smoked salmon or caviar for an elegant presentation

How far in advance can you make deviled eggs?

You can prepare deviled eggs up to two days in advance. For the best results, store the egg whites and yolk filling separately in airtight containers in the refrigerator. When ready to serve, pipe or spoon the filling into the whites.

This method prevents the eggs from becoming soggy or losing their freshness.

Final thoughts…

This is the only deviled egg recipe I make, as nothing compares to its deliciousness, which we have enjoyed for many years. Deviled eggs are a versatile and crowd-pleasing dish that can be adapted to suit any palate. I hope you enjoy it too! 

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