Deviled Eggs
User Reviews
5
Deviled Eggs
Description
Deviled Eggs are made by boiling eggs until firm, then cooling and peeling them before halving lengthwise. The yolks are removed and blended with mayonnaise, white vinegar, yellow mustard, salt, and black pepper to create a smooth, creamy filling. This filling is then spooned or piped back into the hollowed egg whites. A final garnish of smoked paprika and fresh dill adds subtle smoky aroma and herbal brightness.
The eggs have a tender white exterior with a rich, velvety filling balanced between tangy and savory flavors. The boiling and ice water chilling method yields properly cooked yolks that are easy to mash. The recipe suggests using a piping bag or a snipped sandwich bag for neat filling application, which makes the presentation cleaner and more appealing.
Deviled Eggs make a classic finger food often served at gatherings or as a simple snack. The filling components are readily adjustable for seasoning preferences. Leftovers should be refrigerated and can be repurposed as an egg salad spread. Cooking the eggs a day ahead and storing components separately can help with convenient assembly later.
Preparing the eggs in advance and chilling thoroughly helps with peeling and handling. The recipe accommodates alternatives for cooking eggs such as air fryer or Instant Pot methods. The paprika and dill provide a traditional garnish but can be adjusted or omitted based on taste.
Ingredients
- 6 large egg
- ¼ cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- ⅛ teaspoon salt
- 1 dash black pepper to taste
- smoked paprika and fresh dill weed for garnish
Instructions
- Add eggs to a saucepan and fill the pot with water to ½-inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.
- Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water.
- Slice the eggs in half (lengthwise). Carefully remove yolks and place them in a medium bowl, place whites on a platter.
- With a fork, mash yolks into a fine crumble.
- Add the mayonnaise, vinegar, mustard, salt, and pepper, and mix until smooth.
- Just before serving, fill each egg white with the creamy yolk mixture. A small spoon or piping bag can be used.
- Garnish with a sprinkle of paprika and fresh dill weed.
Notes
- Cook eggs ahead and chill in ice water for easier peeling and handling.
- Keep egg whites and filling separate until ready to fill for freshness and best texture.
- Use a piping bag or snipped sandwich bag for neat filling application into egg whites.
- Store leftover deviled eggs covered in the fridge up to 2 days; leftover filling can be used as egg salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12deviled eggs
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Serving | 1egg | |
| Calories | 68 | 3% |
| Carbohydrates | 0.2g | 0% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 95mg | 32% |
| Sodium | 94mg | 4% |
| Potassium | 36mg | 1% |
| Fiber | 0.02g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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