Description
Classic Deviled Eggs are a timeless appetizer featuring hard-boiled eggs filled with a creamy, tangy yolk mixture made with mayonnaise and mustard, then garnished with a sprinkle of paprika. Perfect for parties, picnics, or as a simple snack, this recipe yields a flavorful, easy-to-make dish loved by all.
Ingredients
Eggs
- 12 large eggs
Filling
- 1/4 cup mayonnaise
- 1 tablespoon mustard
- 1/2 teaspoon black pepper
- Pinch of salt
Garnish
- Paprika (optional)
Instructions
- Boil the Eggs: In a medium pot, place the eggs and add just enough cold water to cover them completely. Bring the water to a boil over medium-high heat and let the eggs boil for 3 minutes. Then, cover the pot and remove it from heat, allowing the eggs to sit, covered, for 15 minutes to finish cooking gently.
- Ice Bath: After the resting period, transfer the eggs to an ice water bath and let them cool for at least 5 minutes. This step stops the cooking process and makes peeling easier.
- Peel the Eggs: Once cooled, carefully remove the shells from each egg and place the peeled eggs on a paper towel to dry briefly.
- Prepare the Yolks: Slice the eggs lengthwise and gently scoop out the yolks into a medium-sized bowl, keeping the whites intact to be filled later.
- Mash Yolks: Using a fork, slightly mash the yolks until they are crumbly and smooth.
- Make the Filling: Add mayonnaise, mustard, salt, and black pepper to the mashed yolks. Stir until the mixture is creamy and well combined.
- Fill the Eggs: Spoon or pipe the yolk mixture back into the hollowed egg whites evenly.
- Garnish and Serve: Lightly sprinkle paprika over the filled eggs for a pop of color and extra flavor if desired. Serve chilled.
Notes
- Use older eggs for easier peeling.
- Mayonnaise can be substituted with Greek yogurt for a lighter version.
- Adjust mustard quantity to taste for more or less tanginess.
- Store deviled eggs in the refrigerator and consume within 2 days for best freshness.
- Adding a teaspoon of vinegar to the boiling water can help prevent egg whites from leaking if shells crack.
