Are you ready to elevate your appetizer game? This deviled eggs recipe offers a delightful combination of creamy yolks, tangy mustard, and a hint of spice, making it a timeless favorite for any gathering. Whether it’s a holiday feast or a casual get-together, these deviled eggs are sure to impress your guests and leave them wanting more. Let’s dive into this simple yet flavorful recipe that everyone will love!
Ingredients
– 6 large eggs
– 1/4 cup mayonnaise
– 1 teaspoon Dijon mustard
– 1 teaspoon white vinegar
– Salt and pepper to taste
– Paprika for garnish
– Fresh herbs (like parsley or chives) for garnish
Servings and Cooking Time
This recipe makes 12 deviled eggs, perfect for a small gathering. Preparation time is about 15 minutes, with an additional 10 minutes for cooking the eggs.
Nutritional Value
Each serving of deviled eggs (2 halves) contains approximately 140 calories, 11g of fat, 2g of carbohydrates, and 6g of protein. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Place the eggs in a pot and cover them with cold water.
2. Bring the water to a boil over medium-high heat.
3. Once boiling, cover the pot and remove it from heat. Let it sit for 10-12 minutes.
4. After the time is up, transfer the eggs to an ice bath to cool for about 5 minutes.
5. Peel the eggs gently under running water.
6. Slice each egg in half lengthwise and remove the yolks.
7. In a bowl, mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper.
8. Spoon or pipe the yolk mixture back into the egg whites.
9. Sprinkle paprika on top for garnish.
10. Add fresh herbs for an extra touch before serving.
Alternative Ingredients
You can substitute mayonnaise with Greek yogurt for a lighter version. Additionally, try adding ingredients like avocado or sriracha for a unique twist on the classic recipe.
Serving and Pairings
Deviled eggs pair wonderfully with fresh vegetable platters, crackers, or a light salad. They also make a delightful addition to brunch menus or buffet spreads.
Storage and Reheating
Store any leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. They are best enjoyed cold and should not be reheated. Freezing is not recommended as it alters the texture.
Cooking Mistakes
- Don’t overcook the eggs to avoid a greenish yolk.
- Use fresh eggs for easier peeling.
- Don’t skip the ice bath; it helps with peeling.
- Make sure to season the yolk mixture well.
- Be careful not to overfill the egg whites.
Helpful Tips
- Try adding different spices or herbs to the yolk mixture.
- For a creamier texture, blend the yolks in a food processor.
- Experiment with toppings like bacon bits or pickles.
- Use a piping bag for a professional look.
FAQs
Can I make deviled eggs ahead of time?
Yes, you can prepare deviled eggs a day in advance. Just keep them covered in the refrigerator to maintain freshness.
What can I use instead of mayonnaise?
Greek yogurt, sour cream, or avocado can be great alternatives to mayonnaise for a different flavor and texture.
How do I prevent eggs from cracking while boiling?
Start with cold water and gradually heat the eggs to minimize cracking. Adding a splash of vinegar can also help.
Is there a way to make deviled eggs spicier?
Absolutely! You can add hot sauce, jalapeños, or pepper jack cheese to the yolk mixture for an extra kick.
How long do deviled eggs last in the fridge?
Deviled eggs can last up to 2 days in the refrigerator when properly stored in an airtight container.
Conclusion
Deviled eggs are a classic appetizer that never goes out of style. With their creamy texture and savory flavor, they are perfect for any occasion. This easy recipe will help you create a crowd-pleaser that your friends and family will rave about. Enjoy making and sharing these delightful bites!
Deviled Eggs Recipe
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
- Fresh herbs for garnish
Instructions
- Place the eggs in a pot and cover with cold water.
- Bring the water to a boil over medium-high heat.
- Cover the pot and remove from heat; let sit for 10-12 minutes.
- Transfer the eggs to an ice bath for 5 minutes to cool.
- Peel the eggs gently under running water.
- Slice each egg in half lengthwise and remove the yolks.
- Mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle paprika on top for garnish.
- Add fresh herbs before serving.
