Deviled eggs are a timeless appetizer that never goes out of style. With their creamy, tangy filling and customizable toppings, they’re perfect for any occasion. Whether you’re hosting a gathering or looking for an easy snack, this simple recipe will help you whip up a batch of deviled eggs in no time.
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar or lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- Paprika, for garnish
- Optional toppings: chopped chives, crumbled bacon, or pickled jalapeños
Equipment
- Saucepan
- Mixing bowl
- Knife
- Spoon or piping bag
- Serving plate
Instructions
- Cook the eggs:
Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10–12 minutes. - Cool the eggs:
Transfer the eggs to a bowl of ice water and let cool for at least 5 minutes. Peel the eggs once cooled. - Prepare the filling:
Slice the eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl. Set the egg whites aside on a serving plate. - Mix the yolk filling:
Mash the egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper. Mix until creamy. - Fill the egg whites:
Spoon the yolk mixture into the hollowed-out egg whites. For a more polished look, use a piping bag or zip-top bag with a corner snipped off. - Garnish and serve:
Sprinkle the deviled eggs with paprika and add optional toppings like chopped chives or bacon. Serve immediately or refrigerate until ready to serve.
Tips
- Make ahead: Deviled eggs can be prepared up to 24 hours in advance. Store the egg whites and yolk mixture separately, and assemble before serving.
- Customize flavors: Add a touch of hot sauce, horseradish, or curry powder to the filling for extra flavor.
- Peeling trick: Use older eggs and chill them in ice water for easier peeling.
Deviled eggs are a versatile, elegant appetizer that’s as delicious as it is easy to make. Whether you stick with the classic recipe or experiment with your own creative toppings, they’re always a hit. Perfect for any occasion, these deviled eggs are sure to impress!
Deviled Eggs Recipe
Classic deviled eggs are a crowd-pleasing appetizer that's easy to make and full of flavor. Perfect for parties, potlucks, or a quick snack!
Equipment
- Saucepan
- Mixing bowl
- Knife
- Spoon or piping bag
- Serving plate
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar or lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- Paprika for garnish
- Optional toppings: chopped chives crumbled bacon, or pickled jalapeños
Instructions
- Cook the eggs:
- Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
- Cool the eggs:
- Transfer the eggs to a bowl of ice water and let cool for at least 5 minutes. Peel the eggs once cooled.
- Prepare the filling:
- Slice the eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl. Set the egg whites aside on a serving plate.
- Mix the yolk filling:
- Mash the egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper. Mix until creamy.
- Fill the egg whites:
- Spoon the yolk mixture into the hollowed-out egg whites. For a more polished look, use a piping bag or zip-top bag with a corner snipped off.
- Garnish and serve:
- Sprinkle the deviled eggs with paprika and add optional toppings like chopped chives or bacon. Serve immediately or refrigerate until ready to serve.
Leave a Reply