Description
Deviled Eggs are a classic, easy-to-make appetizer featuring creamy, tangy, and savory egg yolk filling inside perfectly cooked egg whites. Ideal for parties, quick snacks, or light meals, they are customizable to suit various tastes and always a crowd-pleaser.
Ingredients
Scale
Essential Ingredients
- 6 Large Eggs, hard-boiled
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon Mustard
- 1 teaspoon Vinegar or Lemon Juice
- Salt, to taste
- Black Pepper, to taste
- Paprika, for garnish
Instructions
- Boil and Prepare the Eggs: Gently place 6 large eggs into a pot of cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Immediately transfer the eggs to ice water to stop the cooking process and make peeling easier.
- Peel and Slice: Carefully peel each egg and slice it in half lengthwise. Place the whites on a serving plate and the yolks in a separate bowl.
- Make the Filling: Mash the yolks with 3 tablespoons of mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon vinegar or lemon juice, salt, and black pepper until smooth and creamy. Adjust seasoning to taste for perfect balance.
- Fill the Whites: Using a spoon or piping bag, fill each egg white half with the yolk mixture, creating neat and appealing mounds.
- Garnish and Serve: Sprinkle paprika evenly on top of the filled eggs for color and a subtle smoky flavor, then refrigerate until ready to serve.
Notes
- Freshness Matters: Eggs about a week old peel more easily than very fresh eggs.
- Consistency Control: Adjust the amount of mayonnaise for a firmer or creamier filling.
- Neat Presentation: Use a piping bag or zip-top bag with a snipped corner to pipe the yolk mixture for a tidy appearance.
- Chill Thoroughly: Refrigerate for at least an hour to allow flavors to meld beautifully.
- Creative Garnishes: Try toppings like chopped olives, capers, fresh herbs, or smoked paprika for added flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves (1 egg)
- Calories: 70
- Sugar: 0.5 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 170 mg