Deviled Eggs are a classic appetizer that are perfect for any occasion—from holiday gatherings to casual potlucks. These bite-sized treats are creamy, tangy, and just a little bit spicy, making them a favorite for everyone. Easy to make and incredibly tasty, this recipe is sure to become a go-to whenever you need a crowd-pleasing dish.
Table of Contents
- Introduction
- Ingredients
- Instructions
- Cook Notes
- Variations
- Serving Suggestions
- Frequently Asked Questions
- Conclusion
Ingredients
Main Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon paprika (plus more for garnish)
Instructions
Step 1: Boil the Eggs
Place the eggs in a single layer in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once the water reaches a rolling boil, cover the pan, turn off the heat, and let the eggs sit for 10-12 minutes.
Step 2: Cool and Peel the Eggs
After the eggs have cooked, drain the hot water and transfer the eggs to an ice bath or run them under cold water for a few minutes. Once the eggs are completely cool, gently tap each egg on a hard surface and peel off the shell.
Step 3: Prepare the Filling
Slice each egg in half lengthwise and gently remove the yolks, placing them in a small mixing bowl. Arrange the egg whites on a serving platter. Mash the yolks with a fork until they are crumbly. Add the mayonnaise, Dijon mustard, white vinegar, salt, black pepper, and paprika. Mix until smooth and creamy.
Step 4: Fill the Egg Whites
Spoon the yolk mixture back into the hollowed-out egg whites, or use a piping bag for a more decorative touch. Sprinkle with additional paprika for garnish.
Step 5: Serve
Serve the Deviled Eggs chilled. Store any leftovers in an airtight container in the refrigerator.
Cook Notes
- Eggs: Fresh eggs can be harder to peel, so try using eggs that are a few days old for easier peeling.
- Piping Tip: Use a ziplock bag with a corner cut off if you don’t have a piping bag. This will help you neatly fill the egg whites.
- Consistency: If the yolk mixture is too thick, add a bit more mayonnaise until you reach the desired consistency.
Variations
1. Spicy Deviled Eggs
Add 1/4 teaspoon cayenne pepper or a dash of hot sauce to the yolk mixture for a spicy kick.
2. Bacon Deviled Eggs
Mix in 2 tablespoons cooked, crumbled bacon for a smoky, savory flavor. Garnish each egg with a small bacon piece for extra crunch.
3. Avocado Deviled Eggs
Replace half of the mayonnaise with mashed avocado for a creamy, slightly healthier twist. Garnish with a sprinkle of cilantro.
Serving Suggestions
- Party Platter: Arrange the deviled eggs on a platter with other appetizers like veggie sticks, cheese cubes, and crackers for a beautiful spread.
- Garnishes: Garnish with fresh chives, parsley, or a dash of hot sauce for added color and flavor.
- Holiday Twist: Add a sprinkle of smoked paprika or cayenne pepper for a festive look.
Frequently Asked Questions
How Long Can I Store Deviled Eggs?
Deviled eggs can be stored in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be prepared ahead of time for convenience.
Can I Make These Eggs Ahead of Time?
Yes! You can boil and peel the eggs, prepare the filling, and store them separately in the refrigerator for up to 1 day. Assemble just before serving for the freshest presentation.
Can I Use Greek Yogurt Instead of Mayonnaise?
Yes, you can substitute Greek yogurt for some or all of the mayonnaise if you prefer a lighter version. Keep in mind that the flavor will be slightly tangier.
Deviled Eggs are a timeless appetizer that never fails to please. Whether you make them for a party, a picnic, or just as a tasty snack, these creamy, tangy eggs are sure to be a hit. Try them out with different variations and find your favorite way to enjoy this classic dish!
Did you make this recipe? Share your experience in the comments below and let us know how it turned out!
