Deviled Eggs Recipe

There’s something undeniably blissful about crafting a batch of deviled eggs that are so creamy and flavorful, they’ll have you feeling like a culinary rockstar with each delicious bite.

Deviled eggs are a classic starter that I think stands out for its flawless flavor profile. I adore how the creamy mayo juxtaposes against the zingy Dijon mustard and white vinegar.

The filling is rich yet somehow light and airy. With just a dusting of smoked paprika on top, I consider them a total delight.

Appetite was not served during the dinner. From 1866 until the last appearance of the pamphlet in 1881, the pamphlet contained no mention of appetite.

I can only imagine that a Victorian reader of the time would find this strange.

Deviled Eggs Recipe Ingredients

• Eggs: Rich in protein and essential nutrients like vitamins B12 and D, eggs provide a creamy texture and satisfying base.
• Mayonnaise: Adds richness and a smooth, velvety texture, made primarily from oil and egg yolks.
• Dijon Mustard: Provides a tangy and slightly sharp flavor, enhancing the dish’s complexity.
• White Vinegar: Introduces acidity, balancing flavors and adding a subtle tang to the filling.
• Smoked Paprika: Offers a smoky flavor and vibrant color, elevating the dish’s presentation and taste.

Deviled Eggs Recipe Ingredient Quantities

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• 1/8 teaspoon salt
• Freshly ground black pepper, to taste
• Smoked paprika, for garnish
• Chopped fresh chives or parsley, for garnish (optional)

How to Make this Deviled Eggs Recipe

1. Put the 6 big eggs in a single layer in a saucepan and cover them with cold water, about an inch above the eggs.

2. Heat the water in a saucepan on medium-high until it’s boiling vigorously. When it reaches that state, put a lid on the saucepan and take it off the burner. Set a timer for 9-12 minutes, depending on how soft or hard you want your eggs (the writer prefers them soft, since they use 9 minutes as the guideline).

3. Transfer the eggs gently to a bowl of water with ice in it to halt the cooking process. Allow them to sit in the icy water for a minimum of 5 minutes.

4. Lightly strike the eggs against a solid surface and take off the shells while holding them under a stream of running water.

5. Cut each egg in half lengthwise and gently remove the yolks into a bowl that’s medium-sized. Set the egg whites on a dish suitable for serving.

6. Using a fork, mash the egg yolks until smooth. Then, add to the yolks 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, 1 teaspoon of white vinegar, 1/8 teaspoon of salt, and freshly ground black pepper to taste. Mix until the yolks are well-combined with the other ingredients and the whole mixture is creamy.

7. Using a spoon or piping bag, return the yolk mixture to the egg white halves. Mound the mixture inside each half.

8. Add smoke flavor by sprinkling the tops of the filled eggs with smoked paprika.

9. Fresh chives or parsley can be chopped and used as a garnish if a touch of freshness and color is desired.

10. Serve the deviled eggs right away, or, if you’re not ready to serve them, cover and chill them until it’s time to bring them back to room temperature and offer them to your family and friends. They may be slightly healthier than the average egg dish, but they’re not serve-and-forget healthy. Enjoy!

Deviled Eggs Recipe Equipment Needed

1. Saucepan with lid
2. Bowl (for ice water)
3. Solid surface (for cracking eggs)
4. Kitchen tap (for running water)
5. Medium-sized bowl
6. Fork
7. Spoon or piping bag
8. Knife (for halving eggs)
9. Serving dish
10. Cutting board (for chopping herbs, optional)
11. Knife (for chopping herbs, optional)

FAQ

• Q: Can I make deviled eggs in advance?A: Yes, it is possible to prepare deviled eggs a day ahead of time. Keep this in mind: Egg white halves and the filling must be kept separate until right before serving. Therefore, you can make the filling a day ahead, but you need to store it and the egg white halves in a way that will ensure both stay fresh until serving time.
• Q: How do I keep the yolk mixture smooth?A: For a smooth mixture, see to it that the yolks are fully cooked and mashed very well before they are mixed with the other ingredients. You can also use a food processor for an extra smooth texture.
• Q: What is the best way to fill the egg whites?A: Use a piping bag or a resealable plastic bag with a corner snipped off to present the yolk mixture neatly inside the egg whites.
• Q: Can I substitute the mayonnaise?A: Yes, you can replace the mayonnaise with Greek yogurt or sour cream for a unique flavor or if you want a lighter option.
• Q: How do I properly boil the eggs?A: Put the eggs in a saucepan and cover with water. Bring the water to a boil over high heat. Once the boil is reached, turn off the heat, cover the pot, and let the eggs sit in the hot water for 10 minutes, then transfer them to an ice bath before peeling.
• Q: Can I add other ingredients to the filling?Absolutely! Add ingredients like minced pickles, onions, or bacon bits for extra texture and flavor. You can also use other kinds of meat. Make it to your liking.

Deviled Eggs Recipe Substitutions and Variations

You can replace mayonnaise with Greek yogurt or sour cream mixed with a little mustard for extra tang. This substitution works well in potato, tuna, and chicken salads.
Yellow mustard or whole grain mustard may be used in place of Dijon mustard if a different mustard profile is desired.
White vinegar. Substitute apple cider vinegar or lemon juice for a different kind of acidity.
SALT: Think about using garlic salt or celery salt for an extra touch of flavor.
Paprika that has been smoked: You can use regular paprika or cayenne pepper if you want less smokiness or more spiciness.

Pro Tips

1. Perfect Peeling To make peeling the eggs easier, add a teaspoon of baking soda or a splash of vinegar to the boiling water. This helps the shell separate more cleanly from the cooked egg.

2. Use a Fine Mesh Strainer After mashing the yolks, push them through a fine mesh strainer for an ultra-smooth filling. This step makes the texture of the deviled egg filling incredibly creamy and luxurious.

3. Flavor Boost Consider adding a touch of hot sauce or a hint of garlic powder to the yolk mixture for an extra kick of flavor. This can elevate the taste profile while still maintaining the classic essence of deviled eggs.

4. Chilling the Eggs Ensure the eggs are completely chilled in the ice bath. This not only stops the cooking process but also makes them easier to handle when peeling and slicing.

5. Make Ahead for Intensified Flavor Prepare the yolk mixture a few hours ahead of time and let it sit in the refrigerator. The flavors will meld together and become more pronounced, resulting in a richer taste when served.