Deviled eggs are a timeless appetizer that brings a touch of elegance to any gathering. With their creamy filling and delightful flavors, these little bites are a crowd-pleaser. Whether it’s a casual family dinner or a festive celebration, this deviled eggs recipe will impress your guests and tantalize their taste buds. Let’s dive into the simple steps to create these delicious treats!
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and black pepper to taste
- Paprika for garnish
- Chives or parsley for garnish
Servings and Cooking Time
This recipe makes 12 deviled egg halves. Preparation time is about 15 minutes, with an additional 10 minutes for cooking the eggs.
Nutritional Value
Each serving (2 deviled egg halves) contains approximately 150 calories, 10g fat, 5g protein, and 1g carbohydrates. This nutritional value is based on one serving.
Step-by-Step Cooking Process
- Boil the eggs in a pot of water for about 10-12 minutes.
- Once cooked, transfer the eggs to a bowl of ice water to cool.
- Peel the eggs carefully under running water to remove the shells.
- Slice each egg in half lengthwise and remove the yolks.
- In a bowl, mash the yolks with a fork until crumbly.
- Add mayonnaise, Dijon mustard, vinegar, salt, and pepper to the yolks.
- Mix until the filling is smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle paprika over the top for flavor and garnish.
- Refrigerate the deviled eggs for at least 15 minutes before serving.
Alternative Ingredients
You can substitute mayonnaise with Greek yogurt for a lighter filling. Additionally, try using spicy mustard or adding hot sauce for a kick. Other options include incorporating avocado for a creamy twist or bacon bits for extra flavor.
Serving and Pairings
Deviled eggs are perfect on their own but pair wonderfully with a fresh salad, crusty bread, or a cheese platter. They also complement cocktails and can be served alongside other appetizers like shrimp cocktails.
Storage and Reheating
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. They should not be frozen, as the texture will change upon thawing. Serve chilled for the best flavor.
Cooking Mistakes
- Don’t overcook the eggs; this can lead to a greenish yolk.
- Use fresh eggs for easier peeling.
- Make sure to cool the eggs quickly in ice water.
- Adjust the seasoning to your taste after mixing the yolk filling.
- Avoid overfilling the egg whites, as it can make them messy to serve.
Helpful Tips
- Use a piping bag for a professional presentation.
- Experiment with different spices for unique flavors.
- Prepare the filling a day ahead for convenience.
- Garnish with fresh herbs for added freshness.
- Try different toppings like olives or pickles for variety.
FAQs
How can I prevent the yolks from turning green?
Cook the eggs only until hard-boiled, then cool them rapidly in ice water to avoid a greenish ring around the yolks.
Can I make deviled eggs ahead of time?
Yes, you can prepare them a day in advance. Just store them in the refrigerator until serving.
What types of mustard can I use?
You can use Dijon, yellow, or even spicy brown mustard depending on your taste preferences.
Are deviled eggs gluten-free?
Yes, deviled eggs are naturally gluten-free, making them a great choice for gluten-sensitive individuals.
Can I make deviled eggs vegan?
Yes, you can use silken tofu or vegan mayonnaise as a substitute for eggs and traditional mayo.
Conclusion
Deviled eggs are a simple yet impressive dish that can elevate any meal or gathering. With their creamy filling and versatile flavors, they are sure to be a hit. Experiment with different ingredients and toppings to make this classic recipe your own!
Deviled Eggs Recipe
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and black pepper to taste
- Paprika for garnish
- Chives or parsley for garnish
Instructions
- Boil the eggs in a pot of water for about 10-12 minutes.
- Once cooked, transfer the eggs to a bowl of ice water to cool.
- Peel the eggs carefully under running water to remove the shells.
- Slice each egg in half lengthwise and remove the yolks.
- In a bowl, mash the yolks with a fork until crumbly.
- Add mayonnaise, Dijon mustard, vinegar, salt, and pepper to the yolks.
- Mix until the filling is smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle paprika over the top for flavor and garnish.
- Refrigerate the deviled eggs for at least 15 minutes before serving.
