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Deviled Eggs

Deviled Eggs
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Deviled Eggs are a quick, creamy, and tangy appetizer that’s easy to prepare and perfect for any occasion. This classic recipe offers a delicious protein-packed snack with customizable flavors and a perfect balance of richness and zest, ideal for parties, family dinners, or festive celebrations.

Ingredients

Scale

Basic Ingredients

  • 6 large eggs (hard-boiled)
  • 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

Instructions

  1. Hard-Boil the Eggs: Place the eggs in a single layer in a pot and cover with cold water. Bring to a boil, then cover the pot and remove from heat. Let the eggs sit for 10-12 minutes to cook through.
  2. Cool and Peel: Transfer the eggs immediately to an ice bath to stop cooking and ease peeling. Gently crack the shells and peel under running water to remove all shell pieces.
  3. Prepare the Filling: Slice each egg in half lengthwise and scoop out the yolks into a bowl. Mash the yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until smooth and creamy.
  4. Fill the Egg Whites: Spoon or pipe the yolk mixture into each egg white half generously or neatly according to your preference.
  5. Garnish and Serve: Sprinkle paprika or other preferred garnishes on top. Chill for at least 30 minutes before serving to set the filling and blend flavors.

Notes

  • Use eggs about a week old for easier peeling.
  • Crack shells gently all over before peeling to avoid tearing the whites.
  • Use a piping bag for a neat and attractive filling presentation.
  • Taste the filling mixture and adjust seasoning or acidity as needed.
  • Keep Deviled Eggs refrigerated until serving to maintain freshness.

Nutrition

Keywords: Deviled Eggs, appetizer, creamy, easy recipe, party food, protein snack, gluten free

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