Classic Deviled Eggs Recipe

tinsuf3 weeks ago

0 1 minute read

Classic Deviled Eggs Recipe

Introduction:

Deviled Eggs are a timeless appetizer that graces many tables during gatherings, holiday feasts, and potluck dinners.

They consist of hard-boiled eggs that have been halved and filled with a creamy mixture made from the yolks, mayonnaise, mustard, and spices.

This dish is not only a crowd-pleaser due to its delicious taste and attractive presentation, but it is also versatile, allowing for numerous variations to suit any palate.

Ingredients:

12 large eggs

1/2 cup mayonnaise

2 tablespoons yellow mustard

1 teaspoon white vinegar

1 teaspoon sugar (optional, for a touch of sweetness)

Salt and black pepper to taste

Paprika, for garnish

Optional additions: relish, hot sauce, bacon bits, chives, or paprika for garnish

Directions:

Boil the Eggs:

Place the eggs in a single layer in a pot and cover with enough water to submerge them by 1-2 inches.

Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit in the hot water for 12 minutes.

Remove the eggs from the water and place them in ice water to cool. This stops the cooking process and makes peeling easier.

Prepare the Filling:

Once cooled, peel the eggs and halve them lengthwise. Gently remove the yolks and place them in a mixing bowl.

Add mayonnaise, mustard, vinegar, and sugar (if using) to the yolks. Mash and stir all the ingredients together until smooth. Season with salt and pepper to taste.

Fill the Egg Whites:

Spoon or pipe the yolk mixture back into the cavities of the egg whites. The piping method gives a more decorative appearance.

Garnish and Serve:

Sprinkle the filled eggs with paprika for color and flavor. Optionally, you can also top them with additional garnishes such as bacon bits or chives.

Arrange the eggs on a platter, possibly with grapes and cherry tomatoes as seen in the image, to enhance the presentation.