classic-deviled-eggs-recipe

Classic Deviled Eggs Recipe

TOTAL
40min
PREP
25min
COOK
15min
Easy

A quintessential appetizer perfect for any gathering, especially holidays like Easter. These creamy, savory deviled eggs are a crowd-pleasing classic that's surprisingly simple to make.

90 Calories
3g Protein
1g Carbs
7g Fats

*Nutrition per serving

Appetizers
Snacks
Party Recipes
Holidays & Special Events

Ingredients

Servings: 12
12 large eggs (approx. 720g) Large Eggs
125ml (1/2 cup) Mayonnaise
1 tbsp (15ml) Dijon Mustard
1 tsp (5ml) White Vinegar
1/4 tsp (1.5g) Salt
1/8 tsp (0.5g) Black Pepper
1/4 tsp (0.5g) Paprika
1 tbsp (approx. 5g) Fresh Chives or Parsley

Steps

1

Place the 12 large eggs into a large saucepan. Ensure the eggs are in a single layer. Cover the eggs with cold water by about 2.5cm (1 inch).

2

Place the saucepan over high heat and bring the water to a rolling boil. Once boiling, immediately remove the saucepan from the heat.

3

Cover the saucepan tightly with a lid. Let the eggs sit in the hot water for 10 to 12 minutes. This steaming method ensures perfectly cooked yolks without any green ring.

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If using older eggs, they might be easier to peel. For very fresh eggs, adding a teaspoon of vinegar or salt to the water can sometimes help with peeling.

4

While the eggs are steaming, prepare an ice bath by filling a large bowl with cold water and adding a generous amount of ice cubes. This rapid cooling stops the cooking process.

5

Once the 10-12 minutes are up, carefully transfer the hot eggs from the saucepan to the prepared ice bath using a slotted spoon. Let them cool completely in the ice bath for at least 10-15 minutes.

6

Once cooled, gently tap each egg on a hard surface to crack the shell all over. Starting from the wider end, carefully peel the shells away under cool running water. This helps to remove any small shell fragments.

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If an egg is difficult to peel, try rolling it gently between your hands to loosen the shell before peeling. The ice bath is crucial for making peeling easier.

7

Slice each peeled hard-boiled egg in half lengthwise using a sharp knife. Carefully remove the yolks and place them in a medium-sized bowl. Arrange the egg white halves on a serving platter.

8

Mash the egg yolks thoroughly with a fork until they are fine and crumbly. Ensure there are no large lumps.

9

Add the 125ml (1/2 cup) of mayonnaise, 1 tbsp (15ml) of Dijon mustard, 1 tsp (5ml) of white vinegar, 1/4 tsp (1.5g) of salt, and 1/8 tsp (0.5g) of black pepper to the mashed yolks. Mix everything together until the filling is smooth and creamy.

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Taste the yolk mixture and adjust seasonings as needed. You might prefer a little more mustard, vinegar, salt, or pepper.

10

Spoon or pipe the yolk mixture back into the hollows of the egg white halves. For piping, transfer the filling to a piping bag fitted with a star tip (or a Ziploc bag with a corner snipped off).

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Piping creates a more decorative finish, but a spoon works perfectly well for a rustic presentation.

11

Sprinkle the tops of the deviled eggs with a pinch of paprika for color and garnish. Optionally, add finely chopped fresh chives or parsley for extra flavor and visual appeal.

12

Cover the deviled eggs loosely with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the eggs to chill.

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Deviled eggs are best served chilled. They can be made a few hours ahead of time, but avoid making them more than a day in advance as the texture of the egg whites can change.

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