Deviled eggs are the quintessential party appetizer that never goes out of style. This classic dish features perfectly boiled eggs filled with a creamy, tangy, and slightly spicy yolk mixture.
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (plus extra for garnish)
- 1 tablespoon finely chopped chives (optional)
Steps
1. Preparing the Eggs
Begin by placing the eggs in a large pot and covering them with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 12 minutes. This method ensures perfectly cooked eggs every time.
2. Cooling and Peeling the Eggs
After 12 minutes, transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel. Let them cool for at least 5 minutes before gently tapping each egg on the counter to crack the shell. Peel the eggs under running water to remove the shells smoothly.
3. Preparing the Yolk Mixture
Cut each egg in half lengthwise and carefully scoop out the yolks into a medium-sized bowl. Arrange the egg whites on a serving platter. Mash the yolks with a fork until they reach a fine, crumbly consistency.
4. Mixing the Filling
Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and smoked paprika to the mashed yolks. Stir the mixture until it is smooth and creamy. Taste and adjust the seasoning if necessary.
5. Filling the Egg Whites
Using a spoon or a piping bag, fill each egg white half with the yolk mixture. Be generous with the filling to ensure each bite is rich and flavorful. For a decorative touch, use a star-shaped piping tip.
6. Garnishing and Serving
Sprinkle a little extra smoked paprika over the filled eggs for a pop of color and a hint of smokiness. If desired, add a sprinkle of finely chopped chives for a fresh, oniony bite. Serve the deviled eggs immediately or refrigerate them until ready to serve.
Tips for Variation
- Spicy Sriracha Deviled Eggs: Add a teaspoon of sriracha sauce to the yolk mixture for a spicy kick. Top with thinly sliced jalapeños for extra heat.
- Bacon and Cheddar Deviled Eggs: Mix in 1/4 cup of shredded sharp cheddar cheese and 2 tablespoons of crumbled cooked bacon. Garnish with additional bacon crumbles.
- Avocado Deviled Eggs: Substitute half of the mayonnaise with mashed avocado for a creamy, green twist. Top with a sprinkle of chili flakes for a hint of spice.
- Pickle Deviled Eggs: Add 2 tablespoons of finely chopped dill pickles and a teaspoon of pickle juice to the yolk mixture. Garnish with a slice of pickle on top.
- Smoked Salmon Deviled Eggs: Incorporate 2 tablespoons of finely chopped smoked salmon and a teaspoon of capers into the yolk mixture. Garnish with a small piece of smoked salmon and a dill sprig.
Macros (Per Egg)
- Calories: 80
- Protein: 6g
- Fat: 6g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
Frequently Asked Questions for Deviled eggs
- How far in advance can I make deviled eggs?
- Deviled eggs can be made up to 2 days in advance. Store them in an airtight container in the refrigerator. Add the garnishes just before serving to keep them fresh.
- Can I use different types of mustard?
- Absolutely! Feel free to experiment with different mustards such as yellow mustard, whole grain mustard, or even spicy brown mustard to suit your taste preferences.
- What is the best way to transport deviled eggs?
- To transport deviled eggs, use a deviled egg carrier or place them in a container with a lid, using crumpled parchment paper to keep them from shifting. Alternatively, transport the egg whites and filling separately and assemble them on-site.
- Can I freeze deviled eggs?
- It is not recommended to freeze deviled eggs as the texture of the egg whites can become rubbery and the yolk mixture may separate upon thawing.
Delicious Deviled Eggs: The Ultimate Party Appetizer
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika plus extra for garnish
- 1 tablespoon finely chopped chives optional
Instructions
- Begin by placing the eggs in a large pot and covering them with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 12 minutes. This method ensures perfectly cooked eggs every time.
- After 12 minutes, transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel. Let them cool for at least 5 minutes before gently tapping each egg on the counter to crack the shell. Peel the eggs under running water to remove the shells smoothly.
- Cut each egg in half lengthwise and carefully scoop out the yolks into a medium-sized bowl. Arrange the egg whites on a serving platter. Mash the yolks with a fork until they reach a fine, crumbly consistency.
- Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and smoked paprika to the mashed yolks. Stir the mixture until it is smooth and creamy. Taste and adjust the seasoning if necessary.
- Using a spoon or a piping bag, fill each egg white half with the yolk mixture. Be generous with the filling to ensure each bite is rich and flavorful. For a decorative touch, use a star-shaped piping tip.
- Sprinkle a little extra smoked paprika over the filled eggs for a pop of color and a hint of smokiness. If desired, add a sprinkle of finely chopped chives for a fresh, oniony bite. Serve the deviled eggs immediately or refrigerate them until ready to serve.