Deviled Eggs Recipe
User Reviews
5
Deviled Eggs Recipe
Description
The Deviled Eggs Recipe involves boiling six large eggs seasoned in the cooking water with salt and vinegar, then cooling them rapidly in an ice bath for easy peeling. After peeling, the eggs are halved, and the yolks removed to a bowl where they are mashed with mayonnaise, Dijon mustard, and additional vinegar, then seasoned with salt and pepper.
The filling is smooth and creamy, combining tangy vinegar and mustard flavors with the richness of mayonnaise. Filling is spooned or piped back into the egg white halves and garnished with paprika for a touch of color and mild smoky flavor.
These eggs are best assembled just before serving for optimal texture, although the egg whites and filling can be prepared up to a day ahead and stored separately chilled. Different vinegars can be used to vary the brightness of the filling. They make an elegant finger food or a classic addition to picnics and parties.
The recipe advises careful removal of the yolks to preserve the white halves and recommends vinegar substitution with lemon juice if unavailable.
Ingredients
- 6 large egg
- 1 tablespoon vinegar divided
- 3 tablespoon mayonnaise
- 1½ teaspoon Dijon mustard
- 2 teaspoon salt plus more to taste
- black pepper ground
- paprika for garnishing
Instructions
- Place the eggs in a pot with two teaspoons of salt and two teaspoons of vinegar, then fill with enough water until the eggs are covered by 1 to 2 inches. Bring to a boil over medium-high heat. Once boiling, set a timer for 7 minutes.
- While the eggs are boiling, fill a large bowl with ice and cold water. Once the timer goes off, immediately transfer the eggs to the ice bath to cool completely, about 10 minutes.
- Peel the eggs and cut each boiled egg in half lengthwise.
- Carefully remove the yolks and place them in a medium bowl. Add the mayo, mustard, and remaining 1 teaspoon of vinegar, and mash together with a fork until smooth. Season to taste with salt and pepper.
- Spoon the filling into the cooked egg whites or transfer to a piping bag with a star tip and pipe into the center of each egg white. Garnish with paprika and serve immediately or refrigerate for a few hours before serving.
Notes
- Carefully scoop out yolks with a small, blunt spoon to avoid breaking the egg whites.
- Assemble the deviled eggs shortly before serving; prepared components can be stored separately in the refrigerator for up to one day.
- Various vinegars (apple cider, white wine, red wine) can be used to add brightness; lemon juice is a good alternative if no vinegar is on hand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 0.2g | 0% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 83mg | 28% |
| Sodium | 448mg | 19% |
| Potassium | 32mg | 1% |
| Fiber | 0.03g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
