Elevate your next gathering with a classic crowd-pleaser: deviled eggs. These delectable treats boast creamy yolks, zesty mustard, and a medley of spices, all nestled within perfectly boiled egg whites. Whether it’s a picnic, potluck, or family dinner, this timeless recipe is sure to add a burst of flavor and sophistication to your table.
Deviled egg recipe
Deviled eggs are a popular appetizer or snack made from hard-boiled eggs that have been halved lengthwise. The yolks are removed, mashed, and mixed with various ingredients such as mayonnaise, mustard, vinegar, and spices to create a creamy, flavorful filling. This mixture is then spooned back into the egg white halves, often garnished with paprika, chives, or other toppings, and served chilled. Deviled eggs are known for their savory and slightly tangy taste and are a beloved dish at parties, picnics, and gatherings.
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Paprika (for garnish)
- Fresh chives or parsley (optional, for garnish)
Instructions
- Start by hard-boiling the eggs. Place them in a saucepan and cover with water. Bring to a boil, then reduce the heat to a simmer for about 9-12 minutes. Remove from heat, drain, and cool the eggs in cold water.
- Once the eggs are cool, peel them carefully and cut them in half lengthwise.
- Gently remove the yolks and place them in a bowl. Mash the yolks with a fork until they are crumbly.
- Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the mashed yolks. Mix everything until it forms a smooth and creamy filling. Adjust the seasonings to taste.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle paprika over the filled eggs for added flavor and color. You can also garnish with fresh chives or parsley if desired.
- Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld.Enjoy your homemade deviled eggs as a delightful appetizer or snack!
Video
Notes
One important thing to note when making deviled eggs is to ensure that your hard-boiled eggs are properly cooked and cooled before attempting to peel them. Eggs that are slightly older (a week or two) are often easier to peel than very fresh eggs. To make peeling easier, you can also try adding a teaspoon of baking soda to the boiling water, and then shock the eggs in ice water immediately after boiling. This will help prevent the egg whites from sticking to the shell, making the peeling process much smoother.
Nutrition
Serving: 100g
Tried this recipe?Let us know how it was!