Description
Classic Deviled Eggs are a timeless appetizer featuring hard-boiled eggs filled with a creamy, tangy yolk mixture seasoned with mustard, mayonnaise, and black pepper. These flavorful bites are perfect for parties, picnics, and holiday gatherings.
Ingredients
Eggs
- 12 large eggs
Filling
- 1/4 cup mayonnaise
- 1 tablespoon mustard
- 1/2 teaspoon black pepper
- Pinch of salt
- Paprika (optional, for garnish)
Instructions
- Boil the Eggs: In a medium pot, place the eggs and add enough water to cover them by about an inch. Bring the water to a rolling boil over medium-high heat and let the eggs boil for 3 minutes.
- Rest the Eggs: After boiling, cover the pot with a lid and remove it from heat. Let the eggs sit covered for 15 minutes to finish cooking gently with residual heat.
- Cool the Eggs: Transfer the eggs to an ice water bath and let them cool for at least 5 minutes. This makes peeling easier and stops further cooking.
- Peel the Eggs: Gently crack and peel the shell off each egg. Set the peeled eggs on a paper towel to dry.
- Prepare the Yolks: Slice the eggs lengthwise in half. Carefully scoop the yolks out of each half and place them in a medium-sized bowl.
- Mash the Yolks: Using a fork, mash the cooked egg yolks until they become crumbly and finely broken down.
- Make the Filling: Add the mayonnaise, mustard, salt, and black pepper to the mashed yolks. Stir well until the mixture is smooth and creamy.
- Fill the Egg Whites: Spoon the yolk mixture back into the hollowed egg whites, dividing it evenly among all halves.
- Garnish and Serve: Lightly sprinkle paprika on top of the filled eggs for a pop of color and flavor if desired. Serve chilled or at room temperature.
Notes
- Use eggs that are about a week old for easier peeling.
- For extra creaminess, add a teaspoon of sour cream or cream cheese to the yolk mixture.
- Customize the filling by adding chopped herbs like chives or dill.
- Store deviled eggs in an airtight container in the refrigerator for up to 2 days.
- For a spicier kick, mix in a dash of hot sauce or cayenne pepper.
