Introduction
Deviled eggs are a beloved American classic, known for their creamy yolk filling, tangy flavor, and smooth texture. Perfect for parties, holidays, potlucks, or as a savory snack, these versatile appetizers are a crowd-pleaser for all occasions. Their simple ingredients and quick preparation make them ideal for cooks of all levels. This recipe delivers traditional deviled eggs with mayonnaise and mustard, adaptable for dietary needs, best served chilled with a sprinkle of paprika and a side of crudités.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar or lemon juice
- 1/8 tsp kosher salt
- 1/8 tsp black pepper
- Optional: 1/4 tsp hot sauce or pinch of cayenne for heat
- Optional: 1 tbsp finely chopped fresh chives or dill for filling.
For Garnish:
- Paprika (sweet or smoked) for dusting
- Optional: Fresh parsley, chives, or dill, chopped.
Suggested Pairings:
-
Vegetable platter, crackers, or pickles
Step-by-Step Process
- Cook Eggs: Place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10-12 minutes. Transfer eggs to an ice bath for 5 minutes to cool, then peel carefully.
- Prepare Yolks: Slice eggs in half lengthwise. Gently scoop out yolks into a medium bowl. Place egg white halves on a serving platter.
- Make Filling: Mash yolks with a fork until smooth. Add mayonnaise, Dijon mustard, vinegar or lemon juice, salt, pepper, and optional hot sauce or herbs. Mix until creamy and well combined. Taste and adjust seasoning if needed. For a smoother texture, use a hand mixer or press through a fine mesh sieve.
- Fill Eggs: Spoon or pipe (using a piping bag with a star tip for a decorative look) the yolk mixture into the egg white halves, filling each generously.
- Garnish and Chill: Dust with paprika and garnish with optional parsley, chives, or dill. Cover loosely and refrigerate for at least 30 minutes (up to 4 hours) to chill and enhance flavors.
- Serve: Serve chilled on a platter, paired with suggested sides like a vegetable platter or pickles.
Tips for Better Deviled Eggs
- Use eggs that are 7-10 days old for easier peeling; fresher eggs can stick to the shell.
- Cool eggs in an ice bath immediately after cooking to prevent a green ring around the yolk.
- Mash yolks thoroughly for a creamy filling; a fork works well, or blend for extra smoothness.
- Taste the filling before piping to adjust tanginess or seasoning; mustard and vinegar brands vary.
- Pipe the filling for a polished presentation, using a resealable bag with a corner snipped if no piping bag is available.
- Chill eggs before serving to meld flavors and keep them firm.
- Prepare up to a day ahead, but add garnishes just before serving to maintain freshness.
- Use a damp paper towel to clean egg white edges for a neat appearance.
Variations and Customization
- Gluten-Free Deviled Eggs: Ensure mayonnaise and mustard are gluten-free; all other ingredients are naturally gluten-free.
- Vegan Deviled Eggs: Use small boiled potatoes or tofu instead of eggs, and replace mayonnaise with vegan mayo; add 1/4 tsp turmeric for yellow color.
- Spicy Deviled Eggs: Increase hot sauce to 1/2 tsp and garnish with a slice of pickled jalapeño.
- Bacon Deviled Eggs: Mix in 2 tbsp crumbled cooked bacon and top with more bacon bits.
- Avocado Deviled Eggs: Replace half the mayonnaise with mashed avocado and add 1 tsp lime juice.
- Curry Deviled Eggs: Add 1/2 tsp curry powder and 1 tbsp chopped cilantro to the filling.
- Smoked Salmon Deviled Eggs: Top with a small piece of smoked salmon and a sprig of dill.
- Truffle Deviled Eggs: Drizzle with 1/4 tsp truffle oil and sprinkle with sea salt.
Storage and Serving Tips
- Store assembled deviled eggs in an airtight container in the fridge for up to 2 days; place on a single layer to prevent sliding.
- Store filling and whites separately for up to 3 days; assemble before serving for best texture.
- Do not freeze, as the filling can become watery and egg whites may toughen.
- Serve chilled, arranging on a platter with garnishes for visual appeal.
- Use leftovers as a sandwich spread or salad topping.
- Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
- Pair with iced tea, sparkling water, or a light white wine like Pinot Grigio.
- Serve as an appetizer, side dish, or snack; double the recipe for larger gatherings.
Nutritional Information
Based on 12 deviled egg halves (2 halves per serving, 6 servings total, without optional add-ins):
- Calories: 120 kcal per serving (2 halves)
- Total Fat: 10g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 190mg
- Sodium: 180mg
- Total Carbohydrates: 1g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 6g
- Vitamin A: 6% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 4% Daily Value
- Iron: 6% Daily Value
Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is moderate in calories but high in cholesterol due to eggs. For dietary needs, try vegan or avocado variations. Its protein content makes it satisfying as an appetizer.
Conclusion
This deviled eggs recipe delivers a creamy, tangy appetizer that’s perfect for parties, holidays, or casual snacking. Its quick preparation and customizable flavors make it a favorite for home cooks. The smooth filling and elegant presentation create a classic, crowd-pleasing dish. This recipe is sure to become a go-to, cherished for its simplicity and timeless appeal.
Deviled Eggs Recipe: Creamy and Classic Appetizer
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar or lemon juice
- ⅛ tsp kosher salt
- ⅛ tsp black pepper
- Optional: 1/4 tsp hot sauce 1 tbsp chopped chives or dill
- For Garnish: Paprika optional parsley, chives, or dill
- Suggested Pairings: Vegetable platter crackers
Instructions
- Boil eggs for 10-12 minutes; cool in ice bath, peel.
- Halve eggs; scoop yolks into a bowl.
- Mash yolks with mayonnaise, mustard, vinegar, salt, pepper, and optional hot sauce or herbs.
- Spoon or pipe the filling into egg whites.
- Dust with paprika, and garnish with optional herbs. Chill for 30 minutes.
- Serve chilled with crackers or pickles.
Notes
- Use older eggs for easier peeling.
- Pipe the filling for a neat look.
- Store in the fridge for up to 2 days.
- Pair with a salad or crudités.
