Classic Deviled Eggs
In this easy-to-follow recipe, we'll show you how to make perfectly creamy deviled eggs with a tangy twist
Servings 4 People
Calories 68kcal
Equipment
- 1 Cooking Pot
Ingredients
- 6 large Eggs
- ¼ cup Mayonnaise
- 1 tsp Dijon mustard
- ½ tsp White vinegar
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Start by placing the eggs in a large saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once the water reaches a rolling boil, remove the pan from the heat and cover it with a lid. Let the eggs sit in the hot water for 10-12 minutes.
- While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water. Once the eggs are done, carefully transfer them to the ice bath using a slotted spoon. Let the eggs cool for at least 5 minutes.
- Once the eggs have cooled, gently tap them on a hard surface to crack the shell. Roll the eggs between your hands to loosen the shell, then peel the shell off, starting at the wider end of the egg.
- After peeling the eggs, slice them in half lengthwise. Carefully remove the yolks and place them in a small bowl. Set the egg whites aside on a serving platter.
- Mash the egg yolks with a fork until they are crumbly. Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix well until the ingredients are fully combined and the mixture is smooth and creamy.
- Using a spoon or a piping bag, fill each egg white half with the yolk mixture. Sprinkle the tops with a pinch of paprika for added flavor and visual appeal.
- Once all the eggs are filled, cover the platter with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- When ready to serve, garnish the deviled eggs with a sprinkle of fresh herbs, such as chives or parsley. Arrange them on a platter and watch as your guests eagerly reach for these delectable appetizers.
- Optional: Garnish with chives blossoms
Notes
Tips for Perfecting Your Deviled Eggs
- Use eggs that are at least a week old for easier peeling.
- Be gentle when removing the egg yolks to avoid tearing the egg whites.
- For a creamier filling, use a hand mixer or a food processor to blend the ingredients.
- Experiment with different types of mustard, such as whole grain or spicy brown, to add a unique twist to your deviled eggs.
- Don't be afraid to get creative with your garnishes. Try sprinkling the tops with crumbled bacon, chopped scallions, or a drizzle of hot sauce for an extra kick.
Nutrition
Serving: 30g | Calories: 68kcal | Carbohydrates: 0.5g | Protein: 3.2g | Cholesterol: 95mg