Easy Deviled Eggs Recipe
Recipe Overview
Overview
Deviled eggs are a timeless classic that never fails to impress at gatherings. This recipe simplifies the process while ensuring a creamy, flavorful filling. The key to perfect deviled eggs lies in the boiling technique; using older eggs makes peeling a breeze, avoiding the dreaded gray ring around the yolk. The combination of mayonnaise and Dijon mustard creates a rich, tangy filling that can be customized with various spices or toppings.
As you prepare the eggs, the importance of timing cannot be overstated. A precise 7-minute boil followed by an ice bath stops the cooking process and helps the eggs peel easily. Once cooled, the yolks are mixed with mayonnaise, mustard, and a splash of vinegar for that extra zing. You can even experiment with flavors by adding ingredients like smoked paprika or crumbled bacon.
Piping the yolk mixture back into the egg whites not only looks elegant but also ensures a smooth texture. Garnishing with paprika or fresh herbs adds a pop of color and flavor. These deviled eggs are perfect for any occasion, from casual picnics to festive gatherings, and they are sure to disappear quickly!
Whether you’re a seasoned cook or a beginner, this recipe is approachable and rewarding. With just a few simple ingredients and techniques, you can create a dish that is both delicious and visually appealing. Enjoy your deviled eggs fresh, or store any leftovers in the fridge for a tasty snack later.
Recipe Details
Steps & Tips
Grab six older eggs from the back of the refrigerator.
Tip: Older eggs peel easier than fresh eggs.
Place the eggs in a medium pot with two teaspoons of salt and two teaspoons of vinegar.
Fill the pot with water until the eggs are covered by 1 to 2 inches.
Bring the pot to a boil over medium-high heat.
Once boiling, set a timer for 7 minutes.
Tip: Set a timer for 7 minutes to avoid overboiling the eggs.
Prepare an ice bath for the eggs.
Transfer the boiled eggs into the ice bath.
Tip: An ice bath helps the egg pull away from the shell, making it easier to peel.
Let the eggs cool in the ice bath for 10 minutes.
Gather mayonnaise, Dijon mustard, vinegar, salt, pepper, and paprika.
Peel the cooled eggs carefully.
Tip: If small shell fragments remain, dip the egg in water and shake to remove them.
Cut the peeled eggs in half carefully.
Remove the yolks and place them in a bowl.
Add three tablespoons of mayonnaise to the yolks.
Tip: If you need a substitute for mayonnaise, sour cream works well.
Add 1 and 1/2 teaspoons of Dijon mustard to the mixture.
Tip: Adding Dijon mustard gives the filling a nice spiciness.
Add 1 teaspoon of white vinegar to the yolks.
Use a fork to mash the yolk mixture until smooth.
Tip: For a smoother filling, pass it through a sieve before piping.
Pass the yolk mixture through a sieve for a smoother texture.
Pipe the yolk mixture back into the egg whites.
Garnish the deviled eggs with paprika and pepper.
Tip: Deviled eggs are best enjoyed immediately after making them.
Ingredients
Ingredient: Eggs
→ Substitution: Chia Egg
Ingredient: Dairy
→ Substitution: Vegan Mayo
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Older eggs are easier to peel than fresh eggs.
- •Deviled eggs can be traced back to ancient Rome.
- •Mayonnaise was not commonly used in deviled eggs until the 1940s.
- •Adding vinegar to the egg yolk mixture enhances the flavor.
