Classic Deviled Eggs Recipe
Introduction
Classic deviled eggs are a timeless appetizer that’s perfect for any gathering. Creamy, tangy, and easy to make, they bring simple ingredients together in a flavorful bite.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon mustard
- Paprika for garnish
Instructions
- Step 1: Hard boil the eggs by placing them in a pot of cold water, bringing to a boil, then simmering for 10 minutes. Drain and cool completely in ice water before peeling.
- Step 2: Slice the peeled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a bowl and mash them with mayonnaise and mustard until smooth.
- Step 3: Spoon or pipe the yolk mixture back into the egg white halves.
- Step 4: Sprinkle with paprika for a touch of color and flavor. Chill before serving for the best taste.
Tips & Variations
- For extra flavor, add a splash of vinegar or a pinch of cayenne to the yolk mixture.
- Use a piping bag or a zip-top bag with a corner cut off to fill the eggs neatly.
- Try garnishing with chopped chives, bacon bits, or pickles instead of paprika for variety.
Storage
Store deviled eggs in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be gently reheated by bringing to room temperature if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make deviled eggs ahead of time?
Yes, you can prepare the filling and fill the egg whites a day in advance. Keep them covered in the fridge until ready to serve.
Why are my deviled eggs sometimes bitter?
Bitterness can come from overcooked yolks or using blackened paprika. Be sure to cook eggs just right and use fresh, mild paprika to avoid this.
PrintClassic Deviled Eggs Recipe
Classic Deviled Eggs are a timeless appetizer featuring hard-boiled eggs filled with a creamy and tangy yolk mixture, seasoned with mayonnaise, mustard, and a sprinkle of paprika for a touch of smoky flavor. This simple yet elegant dish is perfect for parties, holidays, and everyday snacking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 deviled egg halves (serves 6) 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Low Fat
Ingredients
Eggs
- 6 large eggs
Filling
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- Salt to taste (approximately 1/4 teaspoon)
- Freshly ground black pepper to taste (optional)
- 1/2 teaspoon paprika, for garnish
Instructions
- Boil the Eggs: Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch. Bring to a rolling boil over medium-high heat, then cover the pan, remove from heat, and let the eggs sit for 10-12 minutes.
- Cool and Peel: Drain the hot water and transfer eggs into an ice bath or run under cold water for several minutes to stop cooking. Once cool, gently peel the eggs, rinsing off any shell pieces.
- Prepare Yolks: Slice eggs in half lengthwise and carefully remove the yolks. Place yolks in a medium bowl and set the whites aside on a serving platter.
- Make Filling: Mash the yolks with a fork until smooth. Mix in mayonnaise, mustard, salt, and pepper until creamy and well combined.
- Fill the Egg Whites: Using a spoon or piping bag, evenly distribute the yolk mixture back into the egg white halves.
- Garnish: Lightly sprinkle paprika over the filled eggs for color and subtle smoky taste.
- Chill and Serve: Refrigerate the deviled eggs for at least 15 minutes before serving chilled for best flavor and texture.
Notes
- Use freshly boiled eggs for easier peeling.
- To add extra flavor, incorporate a few dashes of hot sauce or vinegar into the yolk mixture.
- For a decorative touch, pipe the filling using a star tip.
- Deviled eggs can be prepared a day ahead; keep refrigerated in an airtight container.
- Adjust mayonnaise and mustard quantities to your preferred creaminess and tang.
Keywords: deviled eggs, classic appetizer, hard boiled eggs, party appetizer, egg salad filling, easy snack
