Description
Classic deviled eggs with a creamy, tangy filling made from mashed egg yolks, mayonnaise, and mustard, perfectly seasoned and garnished with a sprinkle of paprika. A simple, timeless appetizer ideal for gatherings, picnics, and holiday celebrations.
Ingredients
Scale
Eggs
- 12 large eggs
Filling
- 1/4 cup mayonnaise
- 1 tablespoon mustard
- 1/2 teaspoon black pepper
- Pinch of salt
Garnish
- Paprika (optional)
Instructions
- Boil the Eggs: In a medium pot, place the eggs and cover them with just enough water to submerge completely. Bring the water to a boil over medium-high heat and let boil for 3 minutes.
- Steam the Eggs: After boiling, cover the pot and remove it from heat. Let the eggs sit, covered, for 15 minutes to finish cooking gently.
- Cool the Eggs: Transfer the eggs to an ice water bath and let them cool for at least 5 minutes to stop the cooking process and make peeling easier.
- Peel the Eggs: Carefully remove the shell from each egg and place the peeled eggs on a paper towel to dry.
- Prepare the Yolks: Slice each egg lengthwise, carefully scoop out the yolks, and place them into a medium bowl.
- Mash and Mix Filling: Mash the yolks with a fork until crumbly. Add mayonnaise, mustard, salt, and black pepper. Stir well until the filling is smooth and creamy.
- Assemble the Deviled Eggs: Spoon the yolk mixture back into the hollowed egg whites evenly.
- Garnish: Sprinkle paprika on top of each deviled egg for a touch of color and flavor, if desired.
Notes
- Use room temperature eggs for easier peeling.
- Customize the filling by adding ingredients like chopped pickles, chives, or hot sauce.
- Use a piping bag for a neater filling presentation.
- Deviled eggs can be made a day ahead and refrigerated.
- Ensure eggs are fully cooled before peeling to prevent whites from tearing.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Keywords: deviled eggs, classic appetizer, egg recipe, party food, finger food, mayonnaise, mustard
