Deviled Eggs

Introduction

Deviled Eggs are a timeless appetizer that never goes out of style. Hard-boiled eggs are halved, and the yolks are blended with mayonnaise, mustard, and seasonings, then piped back into the whites for a creamy, tangy, and flavorful bite. They’re elegant enough for holiday spreads, yet simple enough for everyday snacking.

These little bites of goodness have their roots in European cuisine, but they’ve become an American classic, especially at Easter, picnics, potlucks, and summer barbecues.

Why I Love This Recipe

I love Deviled Eggs because they’re the perfect balance of creamy and tangy in a single bite. They’re quick to make, require only a handful of ingredients, and can be dressed up or down depending on the occasion.

What makes me love them even more is their versatility—you can stick with the classic version or get creative with spices, herbs, or even bacon. They also look beautiful on a serving platter, making them not only delicious but also visually appealing at gatherings.

Why It’s a Must-Try Dish

• Classic appetizer that’s always a hit.
• Incredibly easy and quick to prepare.
• Customizable with endless flavor variations.
• Budget-friendly yet elegant.
• Perfect for holidays, parties, or casual snacking.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes (for boiling eggs)
• Total Time: 25 minutes
• Servings: 12 deviled eggs (6 whole eggs)
• Calories: ~70 kcal per deviled egg half

Cuisine and Course

• Cuisine: American
• Course: Appetizer / Snack / Side

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard (or yellow mustard for classic flavor)
• 1 tsp white vinegar or lemon juice
• ⅛ tsp salt
• ⅛ tsp black pepper
• Paprika, for garnish
• Fresh chives or parsley (optional, for garnish)

Simple Cooking Directions

1. Hard-boil eggs, then peel and halve them.
2. Scoop out yolks and mash with mayo, mustard, and seasonings.
3. Pipe or spoon filling back into whites.
4. Garnish and serve.

Step-by-Step Recipe Preparation Method

Step 1: Boil the Eggs

• Place eggs in a saucepan, cover with cold water, and bring to a boil.
• Once boiling, cover and simmer for 10 minutes.
• Transfer eggs to an ice bath to cool completely before peeling.

Step 2: Prepare the Filling

• Peel eggs and slice them in half lengthwise.
• Remove yolks and place them in a mixing bowl.
• Mash yolks with a fork until crumbly.
• Add mayonnaise, mustard, vinegar (or lemon juice), salt, and pepper.
• Mix until smooth and creamy.

Step 3: Assemble the Deviled Eggs

• Spoon or pipe the yolk mixture back into egg white halves.
• Sprinkle lightly with paprika and garnish with chopped chives or parsley.

Step 4: Serve

• Chill until ready to serve. Best served cold.

How to Serve

• Arrange deviled eggs on a platter with a garnish of herbs.
• Serve as an appetizer for holidays, parties, picnics, or BBQs.
• Pair with fresh veggies, crackers, or charcuterie for variety.

Additional Recipe Tips

• Older eggs peel more easily than very fresh eggs.
• Use a piping bag with a star tip for elegant presentation.
• Adjust creaminess with more mayo or tanginess with more mustard/vinegar.
• Chill filling for 30 minutes before piping for firmer texture.

Variations

• Spicy Deviled Eggs: Add hot sauce, cayenne pepper, or sriracha.
• Bacon Deviled Eggs: Mix in crumbled crispy bacon.
• Avocado Deviled Eggs: Replace some mayo with mashed avocado.
• Herbed Deviled Eggs: Add dill, parsley, or chives to the filling.
• Pickle Deviled Eggs: Add chopped pickles or pickle juice for extra tang.

Freezing and Storage

• Storage: Store in an airtight container in the fridge for up to 2 days.
• Freezing: Not recommended (egg whites become rubbery).
• Make-Ahead Tip: Prepare filling up to 2 days ahead, store separately, and assemble just before serving.

Special Equipment Needed

• Saucepan (for boiling eggs)
• Mixing bowl
• Fork or masher
• Piping bag with tip (optional, for fancy presentation)

Conclusion

Deviled Eggs are a classic appetizer that’s creamy, tangy, and always a crowd favorite. They’re easy to prepare, budget-friendly, and endlessly customizable to suit your taste. Whether served at Easter, summer barbecues, or holiday gatherings, these little bites are guaranteed to disappear fast. A true must-try recipe for any home cook!

Print Recipe

Deviled Eggs

Author: admin Cuisine: American Courses: Appetizer & Snacks

Difficulty: Beginner Prep Time 15 mins Cook Time 10 mins Total Time 25 mins

Servings: 12 Calories: 70 kcal

Description

Deviled Eggs are a timeless appetizer that never goes out of style. Hard-boiled eggs are halved, and the yolks are blended with mayonnaise, mustard, and seasonings, then piped back into the whites for a creamy, tangy, and flavorful bite.

Ingredients

Scale

1/2x 1x 2x 3x

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard (or yellow mustard for classic flavor)
• 1 tsp white vinegar or lemon juice
• ⅛ tsp salt
• ⅛ tsp black pepper
• Paprika, for garnish
• Fresh chives or parsley (optional, for garnish)

Instructions

1. Step 1: Boil the Eggs : Place eggs in a saucepan, cover with cold water, and bring to a boil.Once boiling, cover and simmer for 10 minutes.Transfer eggs to an ice bath to cool completely before peeling.
2. Step 2: Prepare the Filling : Peel eggs and slice them in half lengthwise.Remove yolks and place them in a mixing bowl.Mash yolks with a fork until crumbly.Add mayonnaise, mustard, vinegar (or lemon juice), salt, and pepper.Mix until smooth and creamy.
3. Step 3: Assemble the Deviled Eggs : Spoon or pipe the yolk mixture back into egg white halves.Sprinkle lightly with paprika and garnish with chopped chives or parsley.
4. Step 4: Serve : Chill until ready to serve. Best served cold.

Keywords: Deviled Eggs