Deviled Eggs
User Reviews
4.2
Deviled Eggs
Description
This recipe starts by gently boiling eggs for 10 minutes before cooling them in ice water to facilitate peeling. Halved eggs are carefully separated, reserving the whites as vessels for the filling. The yolks are mashed with mayonnaise, Dijon mustard, and vinegar, which blend into a smooth and creamy filling seasoned with salt and pepper.
The filling is spooned or piped into the egg white halves, creating a neat presentation. A final dusting of paprika provides a subtle smoky or sweet accent and visual appeal. The resulting deviled eggs offer a creamy, tangy filling contrasted by a firm egg white exterior.
They can be served chilled, making them suitable for gatherings or as a snack. Variations can include adjusting the acidity or mixing in other flavorings.
This recipe can easily be doubled for larger servings. Hard-boiled eggs can also be prepared using an Instant Pot for convenience. If vinegar is not available, alternatives like pickle juice or lemon juice can be used.
Ingredients
- 6 egg large
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon vinegar apple cider or white wine
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- paprika for garnish (sweet or smoked paprika
Instructions
- Fill a large saucepan with about 3 inches of water. Bring to a slow boil over medium-high heat. Using a ladle or large spoon, gently lower the eggs into the pan, making sure they are in a single layer and not crowded. Bring the water back to a slow boil and cook for 10 minutes.
- Meanwhile, prepare a bowl of ice water. When the eggs are done cooking, carefully transfer them to the ice water and let them cool for 15 minutes.
- Remove the eggs from the ice bath and carefully peel them. Slice in half lengthwise. Scoop the egg yolks into a bowl and arrange the egg whites on a plate or platter.
- Add the mayonnaise, Dijon mustard, vinegar, salt, and pepper to the egg yolks and mash together with the back of a fork until smooth.
- Use a spoon to fill the center hole of the egg whites. Alternatively, spoon the yolk mixture into a piping bag with a tip and pipe the filling into the egg whites.
- Sprinkle the tops with paprika and serve.
Notes
- The recipe can be doubled easily to serve more people.
- Hard boiled eggs can be made using an Instant Pot for convenience.
- Vinegar can be substituted with pickle juice or lemon juice if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 58mg | 2% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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