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Deviled Eggs

Yields12 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

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.

Deviled Eggs

 6 large eggs
 3 tbsp mayonnaise (full-fat or light, based on preference)
 1 tsp Dijon mustard
 1 tsp white vinegar (or apple cider vinegar)
 ¼ tsp salt
 ⅛ tsp ground black pepper
For Garnish
 ½ tsp smoked or sweet paprika
 1 tbsp fresh chives (chopped)
 Fresh parsley sprigs (optional)
Boil the Eggs
1

 

  1. Prepare the Eggs:

    • Place the eggs in a single layer in a saucepan and cover them with cold water by about 1 inch.

  2. 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.

  3. 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.
Prepare the Egg Whites
2

 

  1. Peel the Eggs:

    • Gently tap the eggs on a hard surface to crack the shells, then peel them under running water for smoother results.

  2. Halve the Eggs:

    • Slice each egg lengthwise, being careful to keep the whites intact.

  3. Remove the Yolks:

    • Use a spoon to scoop the yolks into a mixing bowl. Set the whites aside on a serving platter.
Make the Filling
3

 

  1. Mash the Yolks:

    • Use a fork to mash the yolks into a fine crumble.

  2. 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.

  3. 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.
Fill the Egg Whites
4

 

  1. Pipe or Spoon the Filling:

    • Fill each egg white cavity with the yolk mixture, mounding slightly for an elegant look.

  2. Garnish:

    • Lightly sprinkle each egg with paprika.
    • Add chopped chives and a small parsley sprig for a fresh, decorative touch.
Serving Suggestions
5

 

  • 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.
Pro Tips
6

 

  • 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.

Nutrition Facts

0 servings

Serving size