Classic Deviled Eggs
Deviled eggs are a classic dish that evokes nostalgia and brings a sense of comfort to any gathering. With their creamy filling and perfectly cooked egg whites, these little bites are not just a staple at picnics and potlucks, but they also have a way of elevating any dining experience.
Equipment
- Saucepan
- Mixing Bowl
- Ice Bath
- Spoon or Piping Bag
Ingredients
Eggs
- 6 large eggs Choose fresh eggs for the best flavor and texture.
Filling
- 3 tablespoons mayonnaise Use a good-quality mayonnaise for the best results.
- 1 teaspoon Dijon mustard Provides a tangy kick.
- 1 teaspoon white vinegar Adds slight acidity.
- to taste salt Essential for seasoning.
- to taste pepper Essential for seasoning.
- as needed smoked paprika For garnish.
- optional fresh herbs (like chives or parsley) Chopped herbs can enhance flavor and presentation.
Instructions
- Boil the eggs: Place the eggs in a single layer in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover and remove from heat. Let sit for 12-15 minutes.
- Cool the eggs: Transfer the eggs to an ice bath for 5-10 minutes to stop cooking and make peeling easier.
- Peel the eggs: Gently tap each egg on a hard surface and peel from the wider end. Rinse under cold water to remove any shell bits.
- Prepare the filling: Slice each egg in half lengthwise, remove yolks, and mash in a mixing bowl.
- Add the remaining ingredients: Mix in mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth. Adjust seasoning as needed.
- Fill the egg whites: Use a spoon or piping bag to fill each egg white half with the yolk mixture.
- Garnish: Sprinkle smoked paprika on top and add fresh herbs if desired.
- Serve: Arrange on a platter and serve immediately or refrigerate for up to two hours before serving.
Notes
Deviled eggs can be customized with various ingredients for different flavors. Experiment with spices and toppings to suit your taste.