Deviled eggs are a classic appetizer that’s easy to make and always a crowd-pleaser. Here’s a simple recipe for creamy, flavorful deviled eggs:
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (or yellow mustard)
- 1 teaspoon white vinegar (or lemon juice)
- Salt and pepper (to taste)
- Paprika (for garnish)
- Optional: chopped fresh herbs (like chives or parsley), relish, or hot sauce for extra flavor
Instructions:
- Boil the Eggs:
- Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for about 10-12 minutes.
- Cool the Eggs:
- After the time is up, transfer the eggs to a bowl of ice water to cool for about 5-10 minutes. This makes them easier to peel.
- Peel the Eggs:
- Gently tap the eggs on the counter to crack the shell, then peel them under running water for easier removal.
- Prepare the Filling:
- Slice the peeled eggs in half lengthwise. Carefully remove the yolks and place them in a bowl. Set the egg whites aside.
- Mash the yolks with a fork and mix in the mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth. Adjust the seasoning to taste.
- Fill the Egg Whites:
- Spoon or pipe the yolk mixture back into the hollows of the egg whites.
- Garnish and Serve:
- Sprinkle with paprika for garnish and add any optional toppings like fresh herbs or a dash of hot sauce. Serve immediately or refrigerate until ready to serve.
Tips:
- For a twist, try adding ingredients like bacon bits, avocado, or Sriracha to the yolk mixture.
- You can make the filling ahead of time and store it in the refrigerator until you’re ready to fill the eggs.
Enjoy your delicious deviled eggs!