Deviled Eggs Recipe

Description of the Recipe

Try this delicious deviled eggs recipe for a perfect appetizer. Easy to make with simple ingredients and customizable toppings. Deviled eggs are a classic appetizer that never fails to impress at gatherings and parties. These savory bites are made by combining hard-boiled egg yolks with a creamy, tangy mixture of mayonnaise, mustard, and other flavorful ingredients, then spooning or piping the filling back into the egg white halves.

The result is a delectable treat that is both rich and satisfying. What makes deviled eggs special is their versatility; you can customize them with various seasonings and toppings to suit your taste. Whether you’re serving them at a holiday feast or a casual picnic, deviled eggs are always a hit.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• Paprika, for garnish
• Optional toppings: chopped chives, bacon bits, pickles, olives

Step-by-Step Instructions to Make Deviled Eggs Recipe

Step 1: Boil the Eggs

1. Place the eggs in a single layer in a saucepan and cover them with cold water. The water should be about an inch above the eggs.
2. Bring the water to a boil over medium-high heat. Once the water reaches a rolling boil, cover the saucepan with a lid and remove it from heat. Let the eggs sit in the hot water for about 10-12 minutes.

Step 2: Cool and Peel the Eggs

1. After the eggs have sat in the hot water, transfer them to a bowl of ice water to stop the cooking process. Let them cool for about 5 minutes.
2. Gently tap the eggs on a hard surface and roll them to crack the shells. Peel the eggs under running water to help remove the shells more easily.

Step 3: Prepare the Filling

1. Slice the peeled eggs in half lengthwise. Carefully remove the yolks and place them in a small bowl. Arrange the egg white halves on a serving platter.
2. Mash the egg yolks with a fork until they are crumbly and fine. Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the yolks. Mix until smooth and creamy.

Step 4: Fill the Egg Whites

1. Spoon or pipe the yolk mixture back into the egg white halves. To pipe the filling, you can use a pastry bag fitted with a star tip for a decorative touch.
2. Sprinkle the tops of the filled eggs with paprika for a pop of color and added flavor. Add any optional toppings you like, such as chopped chives, bacon bits, pickles, or olives.

Step 5: Serve and Enjoy

1. Arrange the deviled eggs on a serving platter and refrigerate until ready to serve. These can be made a few hours ahead of time, but it’s best to serve them the same day they are made for the freshest flavor.

Tips and Variations on Deviled Eggs Recipe

Tips:

• For perfectly cooked eggs, use eggs that are a few days old. Fresh eggs can be more difficult to peel.
• To prevent the egg whites from wobbling on the serving platter, you can slice a small piece off the bottom of each egg half to create a flat surface.
• If you want a smoother filling, press the yolk mixture through a fine-mesh sieve before adding the other ingredients.

Variations:

• Spicy Deviled Eggs: Add a pinch of cayenne pepper or a dash of hot sauce to the yolk mixture for a spicy kick.
• Avocado Deviled Eggs: Substitute the mayonnaise with mashed avocado for a creamy and healthy twist.
• Herbed Deviled Eggs: Mix in fresh herbs like dill, parsley, or tarragon for an aromatic flavor.
• Smoked Salmon Deviled Eggs: Top the filled eggs with a small piece of smoked salmon and a sprig of dill for a luxurious treat.
• Greek Yogurt Deviled Eggs: Replace the mayonnaise with Greek yogurt for a lighter version.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 12 minutes
• Total Time: 27 minutes

Nutritional Information

• Serving Size: 1 deviled egg half
• Calories: 60
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 95mg
• Sodium: 90mg
• Total Carbohydrates: 1g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 3g

Historical Tidbits about Deviled Eggs Recipe

Deviled eggs have a rich history that dates back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a first course. The term “deviled” originated in the 18th century and referred to foods that were highly seasoned or spicy. In the 19th century, the practice of preparing eggs in this way spread across Europe and America. Each region developed its own variations, incorporating local flavors and ingredients. Today, deviled eggs are a beloved appetizer worldwide, enjoyed in countless forms and flavors.