Classic Deviled Eggs Recipe
Introduction
Classic deviled eggs are a timeless appetizer that’s simple to prepare and always a crowd-pleaser. With a creamy, tangy filling and a sprinkle of paprika, they make the perfect snack or party starter.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon mustard
- 1/2 teaspoon paprika
- Salt, to taste
Instructions
- Step 1: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and cool eggs under cold running water.
- Step 2: Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl.
- Step 3: Mash the yolks with mayonnaise, mustard, and salt until smooth and creamy.
- Step 4: Spoon or pipe the yolk mixture back into the egg white halves.
- Step 5: Sprinkle paprika evenly over the filled eggs for a touch of color and flavor.
- Step 6: Chill in the refrigerator for at least 15 minutes before serving.
Tips & Variations
- Use a piping bag or a resealable plastic bag with a corner snipped for neat filling.
- Add a dash of vinegar or pickle juice to the yolk mixture for extra tang.
- Try topping with chopped chives, bacon bits, or olives for varied flavors.
Storage
Store deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture, fill the whites with the yolk mixture just before serving if possible. Reheat is not recommended; serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make deviled eggs ahead of time?
Yes, you can boil and peel the eggs a day ahead, but it’s best to fill them with the yolk mixture shortly before serving to maintain freshness.
How do I prevent the yolks from being dry?
Mix the yolks with enough mayonnaise and a bit of mustard or vinegar to create a smooth, creamy filling that won’t be dry.
PrintClassic Deviled Eggs Recipe
Classic Deviled Eggs are a timeless appetizer featuring creamy, tangy yolk filling spooned into tender egg white halves, topped with a sprinkle of smoky paprika. Perfect for gatherings, picnics, or as a delightful snack.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 deviled egg halves 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Low Fat
Ingredients
Eggs
- 6 large eggs
Filling
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Garnish
- 1/2 teaspoon paprika
Instructions
- Boil the eggs: Place the eggs in a single layer in a saucepan and cover with enough cold water to cover by an inch. Bring water to a boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let sit for 12 minutes.
- Cool and peel: Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. Gently tap and peel the shells off the eggs, rinsing as needed to remove shell fragments.
- Prepare the filling: Slice each egg in half lengthwise, carefully remove the yolks and place them in a mixing bowl. Mash the yolks with a fork until smooth.
- Mix yolk filling: Add mayonnaise, Dijon mustard, salt, and black pepper to the mashed yolks. Stir well until the mixture is creamy and smooth.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the hollowed-out egg white halves, distributing it evenly among them.
- Garnish and serve: Lightly sprinkle the filled eggs with paprika for color and a subtle smoky flavor. Serve chilled.
Notes
- For easier peeling, use slightly older eggs rather than fresh ones.
- You can add a dash of vinegar to the boiling water to help set egg whites.
- Customize the filling by adding chopped chives, dill, or a sprinkle of cayenne pepper for extra flavor.
- Store deviled eggs covered in the refrigerator and consume within 2 days for best taste and safety.
Keywords: deviled eggs, classic appetizer, egg recipes, party snacks, easy appetizers
