Classic Deviled Eggs Recipe

Introduction

Classic deviled eggs are a timeless appetizer that’s simple to make and always a crowd-pleaser. Creamy, tangy, and topped with a sprinkle of paprika, they are perfect for parties or a quick snack.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon mustard
• Salt, to taste
• Paprika, for garnish

Instructions

1. Step 1: Place the eggs in a pot and cover with cold water. Bring to a boil, then remove from heat and let sit for 10-12 minutes.
2. Step 2: Drain the hot water and transfer the eggs to cold water to cool. Once cool, peel the eggs carefully.
3. Step 3: Cut each egg in half lengthwise and gently remove the yolks, placing them in a bowl.
4. Step 4: Mash the yolks with mayonnaise, mustard, and salt until smooth and creamy.
5. Step 5: Spoon or pipe the yolk mixture back into the egg white halves.
6. Step 6: Sprinkle the filled eggs with paprika for color and a mild smoky flavor.
7. Step 7: Chill in the refrigerator until ready to serve.

Tips & Variations

• Use a piping bag for a neat presentation of the yolk mixture.
• Add a dash of vinegar or pickle juice to the filling for extra tanginess.
• Try garnishing with chopped chives, bacon bits, or olives for variation.
• Ensure eggs are fully cooled before peeling to prevent tearing the whites.

Storage

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, prepare them the same day or the day before serving. If chilled, allow them to sit at room temperature for 10 minutes before serving for optimal taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make deviled eggs ahead of time?

Yes, deviled eggs can be made a day in advance and stored refrigerated. However, it’s best to fill the egg whites just before serving to keep them fresh and prevent sogginess.

Why are my deviled eggs turning greenish around the yolk?

This discoloration happens when eggs are overcooked, causing a reaction between sulfur and iron in the yolk. To avoid this, don’t boil eggs for longer than 12 minutes and cool them promptly in ice water.

Classic Deviled Eggs Recipe

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Classic Deviled Eggs are a timeless appetizer featuring hard-boiled eggs filled with a creamy, tangy mixture of yolks, mayonnaise, and mustard, then topped with a sprinkle of paprika for a touch of color and flavor. Perfect for parties, picnics, or as a simple snack, this recipe delivers a deliciously smooth and savory bite every time.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 deviled egg halves (6 eggs) 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: American

Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs

Filling

• 3 tablespoons mayonnaise
• 1 teaspoon yellow mustard
• Salt, to taste (about 1/4 teaspoon)
• Paprika, for garnish (about 1/2 teaspoon)

Instructions

1. Boil the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let the eggs sit for 10-12 minutes to cook through.
2. Cool and peel: Drain the hot water and immediately transfer the eggs to a bowl of ice water to stop cooking. Let them cool for at least 5 minutes. Gently tap each egg on a hard surface and peel off the shell carefully.
3. Prepare the filling: Slice each egg in half lengthwise and carefully remove the yolks, placing them into a mixing bowl. Mash the yolks with a fork until crumbly. Add mayonnaise, mustard, and salt to the yolks and mix thoroughly until smooth and creamy.
4. Fill the egg whites: Spoon or pipe the yolk mixture back into the hollowed egg white halves, dividing the filling evenly between them.
5. Garnish and serve: Lightly sprinkle paprika over the filled eggs for a pop of color and mild smoky flavor. Serve chilled or at room temperature.

Notes

• For easier peeling, use eggs that are a few days old rather than fresh eggs.
• To add extra flavor, consider mixing in a dash of vinegar or a pinch of garlic powder to the yolk filling.
• Deviled eggs can be made a day ahead and kept covered in the refrigerator.
• Feel free to customize the garnish with chopped chives, dill, or crispy bacon bits for variation.

Keywords: Deviled Eggs, Classic Appetizer, Hard Boiled Eggs, Egg Salad, Party Snack