Deviled Eggs
User Reviews
5
Deviled Eggs
Description
This Deviled Eggs recipe uses steamed or hard-boiled eggs to create a smooth and creamy filling. The yolks are mashed and combined with mayonnaise, Dijon mustard, white wine vinegar, and chives, giving a balanced tanginess and subtle sharpness. A touch of cayenne pepper adds gentle heat, while seasoning adjusts the flavor depth. The filling is smoothed out and piped into halved egg whites for a neat presentation.
The eggs can be steamed or boiled, yielding tender whites and well-set yolks. Garnishes like cooked bacon and extra chives add texture variation and flavor layers. Paprika adds a mild smoky touch and color contrast on top. The filling's texture can be lightened by adding a small amount of milk or olive oil if it seems dry.
Deviled Eggs are commonly served chilled as appetizers at gatherings and pair well with other finger foods or salads. Variations include adding diced pickles, herbs like dill or parsley, or different mustards for new flavor profiles. The recipe also accommodates optional ingredients and can be stored refrigerated up to two days.
Steaming eggs rather than boiling can yield easier peeling and a tender white. Be sure to cool eggs in ice water to stop cooking and facilitate peeling. For convenience, the yolk mixture can be spooned or piped depending on available tools.
Ingredients
- 7 large egg steamed or hard boiled (see notes
- 3 1/2 Tbsp mayonnaise
- 1 tsp (heaping) Dijon mustard (or more to taste)
- 1 tsp white wine vinegar
- 3 tsp minced chives divided (or 1 1/2 tsp dried, fresh
- 1/8 tsp cayenne pepper (or to taste)
- salt freshly ground
- black pepper freshly ground
- 2 lices Bacon cooked and chopped small (optional
- paprika for garnish
Instructions
- Peel eggs, then slice into halves.
- Transfer yolks to a small mixing bowl. Use a fork to mash up yolks.
- Add mayonnaise, dijon mustard, vinegar, 2 tsp fresh chives (or 1 tsp dried), cayenne pepper, and season with salt and pepper to taste.
- Stir mixture using a spatula while pressing against sides and bottom of bowl to help smooth lumps. If mixture seems on the dry side (well chilled yolks can do this) you can add a little milk or olive oil, 1 tsp at a time.
- Transfer mixture to a piping bag fitted with a large star tip. Pipe mixture into 12 of the egg whites* (reserve the last 2 for another use).
- Garnish with optional bacon and remaining 1 tsp fresh chives (or 1/2 tsp dried). Sprinkle lightly with paprika to taste and a little more pepper. Serve or refrigerate up to 2 days in an airtight container.
Notes
- Steaming eggs for 12 minutes results in tender whites and easier peeling compared to boiling.
- Chill eggs in ice water for 5 minutes after cooking to stop the process and help peel.
- The yolk mixture can be adjusted with milk or olive oil if too dry for piping.
- Add diced pickles or herbs like dill or parsley for variations in flavor and texture.
- Use different types of mustard and vinegar, such as red wine or apple cider, to personalize the taste.
- Optional garnishes like cooked bacon or chopped celery add crunch and flavor contrast.
- Stored in an airtight container, deviled eggs last up to two days in the refrigerator.
User Reviews
Overall Rating
5
You'll Also Love
