Deviled Eggs Recipe
Deviled Eggs Recipe
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Deviled Eggs Recipe
Deviled Eggs Recipe is a timeless, easy to make appetizer perfect for any occasion. Whether you’re preparing them for a family gathering, picnic, or party, this deviled eggs recipe is guaranteed to be a crowd pleaser. With creamy egg yolk filling, tangy mustard, and a hint of paprika, these deviled eggs bring the perfect balance of flavors and textures. This recipe breaks down how to make classic deviled eggs from scratch, providing you with tips and variations to make them even more delicious.
Description
Deviled Eggs Recipe is a beloved appetizer that have been a staple in many kitchens for generations. The rich combination of hard boiled eggs and creamy, flavorful fillings has made deviled eggs a popular choice for celebrations, holidays, and family gatherings. The classic deviled eggs recipe includes perfectly cooked eggs, mashed yolks mixed with mayonnaise, mustard, and seasonings, topped with a dash of paprika for a burst of color and flavor.
The versatility of deviled eggs is one of the reasons they are so loved. While the classic recipe remains a favorite, deviled eggs can be easily customized with different ingredients like crispy bacon, fresh herbs, and spices to suit any palate. Whether you prefer a smoky touch, a bit of heat, or a more decadent twist, deviled eggs are a versatile appetizer that can cater to any preference.
In addition to being delicious, deviled eggs are also quick and easy to prepare. The main preparation steps involve hard boiling the eggs, cutting them in half, removing the yolks, and mixing them with a creamy filling. The filling is then spooned back into the egg whites, and the deviled eggs are ready to be served.
This deviled eggs recipe is perfect for any occasion, whether it’s a casual get together, a holiday feast, or a backyard barbecue. They’re simple to prepare, incredibly satisfying, and always a hit at parties. Plus, they are customizable, allowing you to get creative with the fillings, toppings, and flavors.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (or yellow mustard)
- 1 teaspoon white wine vinegar (or lemon juice)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 teaspoon paprika (for garnish)
- Fresh parsley (optional, for garnish)
- Optional: 1 tablespoon finely chopped dill pickles or relish
- Optional: 1 teaspoon hot sauce (for a spicy kick)
Instructions
- Boil the eggs:
Begin by boiling the eggs. Place the eggs in a saucepan and cover with water by about an inch. Bring to a boil over medium high heat, then reduce the heat and let them simmer for 9-10 minutes. Once done, transfer the eggs to a bowl of ice water or run under cold water to cool them quickly. - Peel and halve the eggs:
Once the eggs are cool enough to handle, peel them and cut them in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Set the egg whites aside on a plate. - Prepare the filling:
Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper. Mix until the filling is creamy and well combined. If you like a tangy or savory kick, you can add the optional chopped pickles or hot sauce. - Fill the egg whites:
Spoon the yolk mixture into the hollowed out egg whites. Alternatively, you can use a piping bag or a plastic sandwich bag with the tip cut off for a more decorative presentation. - Garnish and serve:
Sprinkle the deviled eggs with paprika for color, and optionally top with finely chopped fresh parsley. Serve chilled or at room temperature. - Chill:
Let the deviled eggs sit in the fridge for at least 30 minutes to allow the flavors to meld together.
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Deviled Eggs Recipe
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard or yellow mustard
- 1 teaspoon white wine vinegar or lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 teaspoon paprika for garnish
- Fresh parsley optional, for garnish
- Optional: 1 tablespoon finely chopped dill pickles or relish
- Optional: 1 teaspoon hot sauce for a spicy kick
Instructions
- Boil the eggs:
- Begin by boiling the eggs. Place the eggs in a saucepan and cover with water by about an inch. Bring to a boil over medium high heat, then reduce the heat and let them simmer for 9-10 minutes. Once done, transfer the eggs to a bowl of ice water or run under cold water to cool them quickly.
- Peel and halve the eggs:
- Once the eggs are cool enough to handle, peel them and cut them in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Set the egg whites aside on a plate.
- Prepare the filling:
- Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper. Mix until the filling is creamy and well combined. If you like a tangy or savory kick, you can add the optional chopped pickles or hot sauce.
- Fill the egg whites:
- Spoon the yolk mixture into the hollowed out egg whites. Alternatively, you can use a piping bag or a plastic sandwich bag with the tip cut off for a more decorative presentation.
- Garnish and serve:
- Sprinkle the deviled eggs with paprika for color, and optionally top with finely chopped fresh parsley. Serve chilled or at room temperature.
- Chill:
- Let the deviled eggs sit in the fridge for at least 30 minutes to allow the flavors to meld together.
Notes
- Variations: Customize your deviled eggs with additional ingredients such as crumbled bacon, chives, smoked paprika, or even avocado for a creamy, green twist.
- Make Ahead: Deviled eggs can be made up to a day in advance. Keep them covered in the refrigerator until ready to serve.
- Storage: Leftover deviled eggs can be stored in an airtight container in the fridge for up to 2 days.
