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Deviled Eggs

Deviled Eggs
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Deviled Eggs are a classic, crowd-pleasing appetizer featuring creamy, tangy yolk filling paired with tender egg whites. Perfect for family gatherings, parties, and easy to customize with various flavors, these protein-packed bites are simple to make and always a hit.

Ingredients

Scale

Eggs and Base

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar or lemon juice
  • Salt, to taste
  • Black pepper, to taste

Garnish

  • Paprika, for sprinkling

Optional Variations and Toppings

  • Hot sauce or cayenne pepper, to add spice
  • Fresh dill, chives, or parsley, chopped
  • Mashed avocado (can replace some mayonnaise)
  • Crispy crumbled bacon
  • Curry powder

Instructions

  1. Hard Boil the Eggs: Place the eggs in a single layer in a pot and cover them with cold water by about an inch. Bring to a boil over medium-high heat, then turn off the heat and cover the pot. Let the eggs sit for 10-12 minutes, then transfer them to an ice bath to cool completely, ensuring easy peeling and perfectly cooked yolks.
  2. Peel and Slice the Eggs: Gently tap each egg on a hard surface to crack the shell, then peel under running water for easier removal. Slice the eggs lengthwise and carefully remove the yolks, setting the whites aside on a serving platter.
  3. Prepare the Filling: In a bowl, mash the yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed to achieve the desired balance of tang and richness.
  4. Fill the Egg Whites: Using a spoon or a piping bag, fill the hollowed egg whites with the yolk mixture. Piping bags add a professional, decorative touch, but a spoon works well for a rustic presentation.
  5. Garnish and Serve: Sprinkle paprika on top of the filled eggs for a classic red finish. Add optional toppings like fresh herbs or crispy bacon for extra flavor and texture. Chill the Deviled Eggs before serving to let the flavors meld and keep them fresh.

Notes

  • Freshness Matters: Use eggs that are a week or more old for easier peeling.
  • Cool Completely: Cooling eggs in ice water stops the cooking process and simplifies peeling.
  • Mix Thoroughly: Blend yolks and seasonings until creamy and smooth without lumps.
  • Piping Bag Trick: Use a small plastic bag with a snipped corner to pipe the filling neatly.
  • Customize Toppings: Experiment with herbs, spices, bacon, or hot sauce to suit your taste and occasion.

Nutrition

Keywords: Deviled Eggs, Classic Appetizer, Party Food, Easy Snacks, Protein-Packed

Find it online: https://ninagourmet.com/deviled-eggs/