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Deviled Eggs

Deviled Eggs
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Deviled Eggs are a classic and versatile appetizer combining creamy, tangy, and savory flavors. Quick to prepare and easy to customize, they’re perfect for parties, snacks, or elegant gatherings. This recipe features simple, common ingredients with multiple flavor variations to suit any palate or occasion.

Ingredients

Scale

Main Ingredients

  • 6 large hard-boiled eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar or lemon juice
  • Salt, to taste
  • Black pepper, to taste
  • Paprika, for garnish

Optional Add-Ins and Toppings

  • Chopped chives
  • Bacon bits
  • Shredded cheddar cheese
  • Sriracha sauce
  • Fresh dill
  • Curry powder
  • Smoked salmon
  • Capers

Instructions

  1. Boil the Eggs: Place eggs in a single layer in a saucepan and cover with cold water by an inch. Bring water to a rapid boil over high heat. Once boiling, remove from heat and cover with a lid, letting the eggs sit for about 10-12 minutes. Then transfer eggs to ice water to cool quickly and stop cooking.
  2. Peel and Halve: Gently crack the shells, then peel the eggs under cold running water to avoid tearing. Slice each egg in half lengthwise, and carefully scoop out the yolks into a separate bowl, placing the whites on a serving platter.
  3. Prepare the Filling: Mash the yolks with mayonnaise, mustard, vinegar or lemon juice, salt, and pepper until smooth and creamy. Adjust the seasoning to taste, ensuring a balanced blend of tangy, salty, and savory.
  4. Fill the Egg Whites: Use a spoon or a piping bag to evenly fill each egg white half with the yolk mixture, creating neat mounds or pretty swirls.
  5. Garnish and Serve: Sprinkle with paprika for color and extra flavor. Add desired toppings like chopped chives, bacon bits, or herbs to give each deviled egg an irresistible finishing touch.

Notes

  • Use eggs that are about a week old for easier peeling.
  • Avoid overcooking eggs to prevent greenish yolks.
  • Use a piping bag for neat filling presentation and less mess.
  • Refrigerate for at least an hour before serving to let flavors meld.
  • Experiment with toppings like bacon, olives, or hot sauce to enhance flavor.
  • Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days; keep filling and egg whites separate if possible.
  • Freezing deviled eggs is not recommended due to texture changes.
  • Deviled eggs are best served cold or at room temperature; reheating is not advised.

Nutrition

Keywords: Deviled eggs, classic appetizer, party food, easy snack, egg recipe

Find it online: https://gourmetglazing.com/deviled-eggs/