DEVILED EGGS
Deviled Eggs are a classic appetizer made with hard-boiled eggs filled with a creamy, tangy, and slightly spicy yolk mixture. Perfect for parties, holidays, or a quick snack, these eggs are smooth, flavorful, and easy to make.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon paprika plus more for garnish
- 1 teaspoon finely chopped chives or parsley optional garnish
Instructions
Step No.1: Boil the Eggs
- Place eggs in a saucepan and cover them with water. Bring to a boil, then turn off the heat and let sit for 10 minutes. Transfer to an ice bath for 5 minutes to cool.
Step No.2: Peel the Eggs
- Gently tap the eggs on a hard surface and peel them under running water for easy removal.
Step No.3: Prepare the Filling
- Slice the eggs in half lengthwise. Scoop out the yolks and place them in a bowl. Mash the yolks with a fork until crumbly.
Step No.4: Mix the Filling
- Add mayonnaise, Dijon mustard, vinegar, salt, pepper, and paprika. Stir until smooth and creamy. Adjust seasoning as needed.
Step No.5: Fill the Eggs
- Spoon or pipe the yolk mixture back into the egg whites using a piping bag or small spoon.
Step No.6: Garnish and Serve
- Sprinkle with paprika and chopped chives or parsley for extra flavor and presentation. Serve immediately or refrigerate until ready to serve.
Notes
- Easier Peeling: Use slightly older eggs, as fresh eggs can be harder to peel.
- Extra Creamy Texture: Add 1 teaspoon sour cream or cream cheese for a richer filling.
- Make-Ahead: Deviled eggs can be prepared up to 24 hours in advance and stored in the fridge.
- Spicy Deviled Eggs: Add ¼ teaspoon hot sauce or a pinch of cayenne pepper.
- Bacon Deviled Eggs: Stir in crumbled crispy bacon for a smoky crunch.
- Avocado Deviled Eggs: Replace half the mayo with mashed avocado for a fresh twist.
- Pickle Deviled Eggs: Mix in 1 teaspoon finely chopped pickles or relish for extra tang.