Classic Deviled Eggs Recipe
Introduction
Classic deviled eggs are a timeless appetizer perfect for gatherings and snacks. Creamy, tangy, and topped with a sprinkle of paprika, they never fail to delight guests and family alike.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon mustard
- Paprika, for garnish
Instructions
- Step 1: Place the eggs in a pot and cover with cold water. Bring to a boil, then remove from heat and let sit, covered, for 10-12 minutes. Drain and cool eggs in ice water before peeling.
- Step 2: Slice the eggs in half lengthwise and carefully remove the yolks into a bowl.
- Step 3: Mash the yolks with mayonnaise and mustard until smooth and creamy.
- Step 4: Spoon or pipe the yolk mixture back into the egg white halves.
- Step 5: Sprinkle the filled eggs with paprika for a touch of color and flavor.
Tips & Variations
- Use a piping bag or plastic bag with a corner snipped to neatly fill egg whites.
- For extra flavor, add a splash of vinegar or a pinch of garlic powder to the yolk mixture.
- Try substituting Dijon mustard for a sharper taste or using Greek yogurt instead of mayonnaise for a lighter filling.
Storage
Store deviled eggs in an airtight container in the refrigerator for up to 2 days. Prepare the filling separately and assemble just before serving to keep eggs fresh. Reheat is not recommended; serve chilled.
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 egg whites and filling separately up to a day in advance. Assemble them shortly before serving to maintain freshness and texture.
How do I prevent a green ring around the yolks?
Avoid overcooking the eggs and cool them quickly in ice water. This stops the chemical reaction that causes discoloration and ensures a bright yellow yolk.
PrintClassic Deviled Eggs Recipe
Classic Deviled Eggs are a timeless appetizer featuring hard-boiled eggs filled with a creamy, tangy yolk mixture. This recipe highlights the perfect balance of mayonnaise and mustard with a sprinkle of paprika for color and flavor, making it an ideal starter or party snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 halves (6 deviled eggs) 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
- Black pepper, to taste
Garnish
- Paprika, for sprinkling
Instructions
- Boil the Eggs: Place eggs in a single layer in a saucepan and cover with water. Bring to a boil over high heat. Once boiling, turn off the heat and cover the pan, letting the eggs sit for 10-12 minutes. Then transfer eggs to an ice bath to cool.
- Peel and Slice Eggs: Gently peel the cooled eggs and slice each egg in half lengthwise. Remove the yolks carefully and place them into a mixing bowl.
- Prepare Yolk Filling: Mash the yolks thoroughly with mayonnaise, mustard, salt, and pepper until smooth and creamy.
- Fill Egg Whites: Using a spoon or piping bag, evenly fill the egg white halves with the yolk mixture, creating a neat mound on each.
- Garnish: Sprinkle a dash of paprika over the filled eggs for a pop of color and subtle smoky flavor.
- Serve: Arrange the deviled eggs on a platter and serve chilled as a classic appetizer or party snack.
Notes
- For easy peeling, use eggs that are at least a week old.
- Adjust the amount of mustard to taste depending on your preference for tanginess.
- Experiment by adding finely chopped chives or pickles to the yolk filling for extra flavor.
- Keep deviled eggs refrigerated if not serving immediately; consume within 2 days.
Keywords: deviled eggs, classic appetizer, egg recipe, party snacks, creamy egg filling
