Deviled eggs are a timeless appetizer, perfect for parties, picnics, or family gatherings. These creamy, tangy bites feature hard-boiled egg whites filled with a velvety yolk mixture, seasoned with classic flavors and garnished for a touch of flair.
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Prepare the Eggs:
- Place the eggs in a single layer in a saucepan and cover them with cold water by about 1 inch.
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Cook the Eggs:
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let the eggs simmer for 10-12 minutes.
-
Cool the Eggs:
- Transfer the eggs to a bowl of ice water and let them cool for at least 10 minutes. This makes peeling easier and stops the cooking process.
-
Peel the Eggs:
- Gently tap the eggs on a hard surface to crack the shells, then peel them under running water for smoother results.
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Halve the Eggs:
- Slice each egg lengthwise, being careful to keep the whites intact.
-
Remove the Yolks:
- Use a spoon to scoop the yolks into a mixing bowl. Set the whites aside on a serving platter.
-
Mash the Yolks:
- Use a fork to mash the yolks into a fine crumble.
-
Add the Ingredients:
- Mix in mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir until the mixture is smooth and creamy. Taste and adjust seasoning if necessary.
-
Transfer to a Piping Bag (optional):
- For a neat presentation, spoon the filling into a piping bag fitted with a star tip. Alternatively, use a zip-top bag with one corner snipped off.
-
Pipe or Spoon the Filling:
- Fill each egg white cavity with the yolk mixture, mounding slightly for an elegant look.
-
Garnish:
- Lightly sprinkle each egg with paprika.
- Add chopped chives and a small parsley sprig for a fresh, decorative touch.
- Arrange the deviled eggs on a platter with garnishes such as extra chives, parsley, or even pickled onions.
- Serve chilled for the best texture and flavor.
- Make Ahead: Prepare the filling and egg whites a day in advance, but assemble and garnish just before serving.
- Variations: Add minced pickles, hot sauce, or crumbled bacon for extra flavor.
- Egg Peeling Hack: Add a teaspoon of baking soda or vinegar to the boiling water to make peeling easier.
Ingredients
Directions
-
Prepare the Eggs:
- Place the eggs in a single layer in a saucepan and cover them with cold water by about 1 inch.
-
Cook the Eggs:
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let the eggs simmer for 10-12 minutes.
-
Cool the Eggs:
- Transfer the eggs to a bowl of ice water and let them cool for at least 10 minutes. This makes peeling easier and stops the cooking process.
-
Peel the Eggs:
- Gently tap the eggs on a hard surface to crack the shells, then peel them under running water for smoother results.
-
Halve the Eggs:
- Slice each egg lengthwise, being careful to keep the whites intact.
-
Remove the Yolks:
- Use a spoon to scoop the yolks into a mixing bowl. Set the whites aside on a serving platter.
-
Mash the Yolks:
- Use a fork to mash the yolks into a fine crumble.
-
Add the Ingredients:
- Mix in mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir until the mixture is smooth and creamy. Taste and adjust seasoning if necessary.
-
Transfer to a Piping Bag (optional):
- For a neat presentation, spoon the filling into a piping bag fitted with a star tip. Alternatively, use a zip-top bag with one corner snipped off.
-
Pipe or Spoon the Filling:
- Fill each egg white cavity with the yolk mixture, mounding slightly for an elegant look.
-
Garnish:
- Lightly sprinkle each egg with paprika.
- Add chopped chives and a small parsley sprig for a fresh, decorative touch.
- Arrange the deviled eggs on a platter with garnishes such as extra chives, parsley, or even pickled onions.
- Serve chilled for the best texture and flavor.
- Make Ahead: Prepare the filling and egg whites a day in advance, but assemble and garnish just before serving.
- Variations: Add minced pickles, hot sauce, or crumbled bacon for extra flavor.
- Egg Peeling Hack: Add a teaspoon of baking soda or vinegar to the boiling water to make peeling easier.