How To Make Deviled Eggs
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How To Make Deviled Eggs
Description
How To Make Deviled Eggs features hard boiled eggs halved and filled with a blend of mashed yolks, mayonnaise, and mustard, seasoned with salt and black pepper. The filling is smooth and creamy, contrasting with the firm white egg halves. A dusting of paprika on top adds a subtle warmth and color, while fresh herbs provide a fresh garnish that complements the richness. The method involves boiling eggs, chilling them in ice water for easy peeling, preparing a well-seasoned yolk filling, and assembling the eggs using a piping bag or spoon for neat presentation.
The deviled eggs work well served as a traditional appetizer or a side dish at gatherings, party trays, or picnics. Their balanced texture and familiar flavors appeal to many, making them a reliable choice for feeding guests or a simple snack. Variations in garnish like different herbs can slightly alter the flavor profile without changing the core dish.
Using fresh eggs ensures easier peeling after boiling and better texture. Cooling the eggs rapidly in ice water prevents overcooking and aids in shell removal. The piping bag technique helps fill the eggs evenly and attractively, though a spoon can also be used. Storing deviled eggs properly helps maintain freshness for serving.
Ingredients
- 6 egg
- ½ cup mayonnaise
- 2 teaspoons mustard
- salt to taste
- black pepper to taste
- paprika
- fresh herbs for garnish
Instructions
- Hard Boil Eggs: Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for 7 minutes. After 7 minutes remove from the pot using a slotted spoon and place them in ice cold water to cool down.For more detail on cooking eggs, see How to Boil Eggs Perfectly Every Time.
- Peel & cut eggs: Peel the eggs and slice them in half, from tip to bottom.
- Make filling: Remove the yolks using a teaspoon, and mash them with a fork. Add the mayonnaise, mustard, season with salt and pepper. Mix well until mixture is smooth.
- Assemble: Transfer the filling to a piping bag or plastic bag, and pipe the filling in the egg whites. Sprinkle on top with paprika & fresh herbs.
Notes
- Use only fresh eggs as they peel more easily and hold shape better when boiled.
- After boiling, immediately transfer eggs to ice cold water to stop cooking and ease peeling.
- Use a piping bag or a resealable plastic bag with a corner cut off to fill the egg whites neatly.
- For serving or transport, consider a deviled egg platter or carrier designed to hold eggs securely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Calories | 40kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 83mg | 28% |
| Sodium | 116mg | 5% |
| Potassium | 36mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
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