Deviled Eggs Recipe
User Reviews
5
Deviled Eggs Recipe
Description
The Deviled Eggs Recipe starts by gently boiling eggs until the yolks are fully cooked, then cooling and peeling them with delicate care to maintain whole whites. The yolks are mashed with white vinegar while still warm, which helps prevent discoloration and adds a subtle acidity. Once cooled, the yolks blend with mayonnaise, yellow mustard, garlic powder, salt, and black pepper to create a creamy filling with a mild tang.
The filling is either spooned or piped into the halved egg whites, and the prepared eggs are garnished with paprika for color and chives for a fresh, oniony note. This method yields well-balanced deviled eggs with rich textures and complementary seasoning.
Deviled eggs prepared this way can be stored in the refrigerator, best consumed within two days for optimal freshness. Additional ingredients like sweet relish or chopped bacon can be added for variation, though relish may clog a piping bag. The recipe advises boiling extra eggs to account for peeling difficulties.
Ingredients
- 6 egg large
- 1 teaspoon white vinegar see notes, distilled
- ¼ cup mayonnaise
- 2 teaspoons yellow mustard or Dijon
- ¼ teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- paprika for garnish
- chives for garnish
Instructions
Hard Boil the Eggs
- Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a boil. Once the boil is reached, cover the pot and remove them from the heat. Let them sit for 12 minutes.
- Place them in a colander and rinse them under cool running water to stop the cooking process.
Peel
- Crack the larger end of the egg on a hard surface and use your fingers to begin peeling. Slide a spoon in between the shell and the egg and rotate the egg until the shell lifts and is removed.
Slice and Fill
- Slice each egg in half lengthwise. Use a small spoon to remove the yolks and transfer them to a small bowl.
- Add the vinegar to the warm egg yolks and use a fork to mash and combine. Let them cool, then incorporate the mayonnaise, mustard, garlic powder, salt, and pepper.
- Spoon the filling into the egg whites or transfer to a piping bag and fill each egg. Garnish with paprika and chives and chill until ready to serve.
Notes
- White rice vinegar or apple cider vinegar can substitute distilled white vinegar in the yolk mixture.
- Boil extra eggs to compensate for any that do not peel well; leftover yolks can be used to make more filling.
- Sweet relish adds a nice flavor but may obstruct piping bags; consider skipping if using a piping technique.
- Chopped bacon is a suitable garnish alternative to chives.
- Mix the yolks with vinegar while warm to prevent discoloration and enhance flavor.
- Add mayonnaise after the yolks have cooled to avoid a grainy or oily consistency.
- Deviled eggs can be refrigerated and are recommended to be eaten within two days for best quality.
- Nutritional info counts per half egg; the recipe yields 12 deviled eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Deviled Eggs
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 94mg | 4% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 123IU | 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
5
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