Introduction
Deviled eggs are a beloved appetizer, celebrated for their creamy, tangy filling and smooth, satisfying texture. This deviled eggs recipe transforms simple hard-boiled eggs into a crowd-pleasing dish perfect for parties, picnics, or holiday gatherings. With a balance of rich yolk, zesty mustard, and a hint of spice, these bite-sized treats are both nostalgic and versatile. Easy to prepare and endlessly customizable, this recipe is a must-have for any host looking to impress with minimal effort.
Deviled Eggs Ingredients
- 12 large eggs
- ⅓ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp white vinegar
- ½ tsp hot sauce (optional)
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika (for garnish)
- 1 tbsp fresh chives, chopped (optional, for garnish)
- Optional: 1 tbsp pickle relish for tanginess
Step-by-Step Process
- Boil Eggs: Place eggs in a large saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10-12 minutes. Transfer eggs to an ice bath to cool for 5 minutes.
- Peel and Halve: Peel cooled eggs and slice each in half lengthwise. Gently remove yolks and place them in a medium bowl. Arrange egg white halves on a platter.
- Make Filling: Mash yolks with a fork until smooth. Add mayonnaise, Dijon mustard, vinegar, hot sauce (if using), salt, pepper, and optional pickle relish. Mix until creamy and well combined.
- Fill Eggs: Spoon or pipe the yolk mixture into the egg white halves, filling each generously.
- Garnish: Sprinkle paprika and chives (if using) over the filled eggs for color and flavor.
- Chill and Serve: Cover and refrigerate for at least 30 minutes to set. Serve chilled.
Tips for Better Deviled Eggs
- Use eggs that are a week old for easier peeling
- Cool eggs thoroughly in an ice bath to prevent green yolk rings
- Pipe filling with a zip-top bag for a neat presentation
- Adjust the mayo for the desired creaminess
- Taste filling and tweak the seasoning before piping
- Keep eggs chilled until serving to maintain freshness
- Use a sharp knife to halve eggs cleanly
- Prep eggs a day ahead for better flavor melding
Variations and Customization
- Bacon Deviled Eggs: Add 2 tbsp crumbled bacon to the filling
- Spicy Kick: Increase hot sauce or add diced jalapeño
- Avocado Deviled Eggs: Mix in ¼ cup mashed avocado, reduce mayo
- Curry Twist: Add ½ tsp curry powder for warmth
- Low-Fat Option: Use Greek yogurt instead of mayonnaise
- Smoked Salmon: Top with smoked salmon and dill
- Pickle Lover’s: Increase pickle relish to 2 tbsp
- Sriracha Swirl: Drizzle with sriracha and garnish with sesame seeds
Storage and Serving Tips
- Store in an airtight container in the fridge for up to 2 days
- Do not freeze, as the texture may become grainy
- Serve on a chilled platter for elegant presentation
- Pair with crudités or crackers for a party spread
- Cover tightly to prevent odor absorption in the fridge
- Transport in a cooler for picnics or potlucks
- Garnish just before serving to keep the paprika vibrant
- Serve with sparkling water or light cocktails for balance
Nutritional Information
The following nutritional information is approximate, based on 12 servings (2 egg halves per serving):
- Calories: 110 kcal
- Total Fat: 9g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 190mg
- Sodium: 180mg
- Total Carbohydrates: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 6g
- Vitamins and Minerals:
- Vitamin A: 8% of Daily Value
- Vitamin D: 10% of Daily Value
- Iron: 4% of Daily Value
Note: Nutritional values vary based on ingredient brands, portion sizes, and optional ingredients like hot sauce or relish. Use a nutritional calculator for precise measurements. Deviled eggs are high in protein and cholesterol due to eggs and mayonnaise; the low-fat variation can reduce fat content. Enjoy as part of a balanced appetizer spread for optimal nutrition.
Conclusion
This deviled eggs recipe delivers a creamy, flavorful appetizer that’s perfect for any occasion, from casual gatherings to festive celebrations. Its tangy filling and customizable garnishes make it a versatile crowd-pleaser that’s sure to disappear quickly. Easy to prepare and budget-friendly, it’s a go-to for hosts and home cooks alike. With endless variations, this classic dish remains a timeless favorite, bringing comfort and joy to every table.
Deviled Eggs Recipe: Classic Appetizer Delight
Ingredients
- 12 large eggs
- ⅓ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp white vinegar
- ½ tsp hot sauce (optional)
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika
- 1 tbsp fresh chives, chopped (optional)
- 1 tbsp pickle relish
Instructions
- Boil eggs for 10-12 minutes; cool in ice bath
- Peel, halve, and remove yolks
- Mash yolks with mayo, mustard, vinegar, hot sauce, salt, pepper, and relish
- Pipe or spoon filling into egg whites
- Garnish with paprika and chives
- Chill for 30 minutes; serve
Notes
- Use week-old eggs for easy peeling
- Pipe filling for a neat look
- Store in fridge for 2 days; don’t freeze
- Serve chilled with crackers