Deviled Eggs are a classic appetizer made with creamy, tangy, and savory egg yolk filling, piped or spooned into hard-boiled egg whites. Perfect for parties, picnics, or holidays, these elegant bites are simple to prepare yet always a crowd-pleaser!
Prep Time:
15 minutes
Cook Time:
10 minutes
Additional Time:
25 minutes
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar or lemon juice
- Salt and black pepper, to taste
- Paprika, for garnish
- Fresh chives or parsley, finely chopped (optional, for garnish)
How to Make ?
Cook the Eggs:
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 9-10 minutes.
- Transfer the eggs to a bowl of ice water to cool completely (about 5 minutes).
Prepare the Egg Whites:
- Peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl. Arrange the egg whites on a serving platter.
Make the Filling:
- Mash the egg yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper. Mix until smooth and creamy. Adjust seasoning to taste.
Fill the Eggs:
- Spoon or pipe the yolk mixture into the egg white halves. Use a piping bag with a star tip for a decorative look, or simply use a teaspoon.
Garnish and Serve:
- Sprinkle the filled eggs with paprika and garnish with chopped chives or parsley, if desired. Serve chilled or at room temperature.
TIPS
- Customization: Add a dash of hot sauce, minced pickles, or crumbled bacon to the yolk mixture for extra flavor.
- Make Ahead: Prepare the eggs up to a day in advance and store them covered in the fridge. Garnish just before serving to keep them fresh.
- Peeling Trick: For easier peeling, use slightly older eggs and cool them in ice water immediately after boiling.
