Classic Deviled Eggs
User Reviews
4.5
Classic Deviled Eggs
Description
To prepare these Classic Deviled Eggs, eggs are boiled to a firm consistency, peeled, and halved. The yolks are removed and mashed with mayonnaise, mustard, red wine vinegar, Worcestershire sauce, and a touch of hot sauce to create a rich and creamy filling that balances tanginess and mild spice. Salt and pepper are added to taste. The filling is returned to the egg whites and finished with a dusting of paprika, adding color and a mild smoky note.
The texture is smooth and rich, easy to spoon or pipe into the egg whites. This base recipe can be customized by adding ingredients like blue cheese or cooked bacon for additional flavor and texture contrast.
The use of red wine vinegar provides a subtle tartness but can be substituted with other vinegars according to preference. Using good-quality mayonnaise, including homemade if available, enhances the flavor of the filling significantly.
Ingredients
- 7 large egg
- 3 tablespoons mayonnaise light or regular
- 1 teaspoon mustard yellow prepared
- 1 ½ teaspoon red wine vinegar
- Worcestershire sauce dash
- hot sauce like Tapatio brand, dash of
- salt to taste
- black pepper to taste
- paprika for sprinkling
Instructions
- Place the eggs in the bottom of a saucepan and cover with cold water by at least an inch. Bring the water to a rolling boil over medium-high heat. Immediately take the saucepan off the heat, cover and let the eggs sit for 15-16 minutes. While the eggs cook, fill a large bowl with ice water.
- Carefully drain most of the hot water out of the pot (keeping the eggs from rolling out) and slosh the pan side to side to crack the shells of the eggs. Scoop the eggs out with a slotted spoon and place in the ice water bath for 3-4 minutes. Peel the eggs under a stream of warm running water.
- Slice each peeled egg in half lengthwise. Scoop out all of the yolks into a small bowl. Discard the two ugliest egg whites (or let your kids eat them with a sprinkle of salt like mine love to do). Mash the egg yolks into small pieces. Stir in the mayonnaise, mustard, vinegar, Worcestershire sauce and hot sauce. Add salt and pepper to taste. Stir or whisk vigorously until the filling is thick and creamy.
- Fill a quart-size ziploc bag with the filling (pressing it into one of the corners) and snip the corner off the bag. Squeeze the filling into the 12 remaining egg whites. Dust with a sprinkle of paprika and chill until ready to serve.
Notes
- This recipe serves as a great base for variations; try adding blue cheese crumbles or cooked bacon on top for extra flavor.
- Red wine vinegar adds a mild acidity, but other vinegars can be used based on preference.
- Good-quality or homemade mayonnaise is recommended for the best flavor in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12deviled eggs
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Deviled Egg | |
| Calories | 50kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 109mg | 36% |
| Sodium | 72mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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