Make your next gathering a hit with these perfectly creamy and tangy deviled eggs. A timeless appetizer that’s always the first to disappear from the plate.
Why This Recipe Works
- The combination of creamy yolks and tangy mustard creates a perfect balance of flavors.
- Using a piping bag for filling ensures each egg half is beautifully and evenly filled.
- A sprinkle of paprika not only adds a pop of color but also a subtle smokiness.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/2 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
Equipment Needed
- Medium saucepan
- Slotted spoon
- Mixing bowl
- Piping bag or plastic bag with corner snipped off
Instructions
Step 1: Boil the Eggs
Place the eggs in a single layer in a medium saucepan and cover with water by about an inch. Bring to a boil over high heat, then cover and remove from heat. Let sit for 12 minutes for perfectly hard-boiled eggs.
Step 2: Cool and Peel
Transfer the eggs to a bowl of ice water using a slotted spoon. Let them cool for at least 5 minutes before peeling. This makes peeling easier and prevents the eggs from becoming rubbery.
Step 3: Prepare the Filling
Slice the eggs in half lengthwise and gently remove the yolks. Mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth. For extra creaminess, push the mixture through a sieve.
Step 4: Fill the Eggs
Transfer the yolk mixture to a piping bag fitted with a star tip. Pipe the mixture into the egg white halves. If you don’t have a piping bag, a plastic bag with the corner snipped off works just fine.
Step 5: Garnish and Serve
Sprinkle the filled eggs with paprika for a classic finish. Arrange on a platter and chill until ready to serve. These deviled eggs are best enjoyed cold.
Tips and Tricks
For the smoothest filling, ensure your egg yolks are completely cooled before mashing. Adding a touch of pickle juice can introduce a delightful tanginess. If you’re short on time, you can boil the eggs a day ahead and store them in the fridge. When peeling, start at the wider end of the egg where there’s usually an air pocket for easier peeling. For a decorative touch, use different piping tips to create various designs on your deviled eggs.
Recipe Variations
- Spicy Deviled Eggs: Add a dash of hot sauce or cayenne pepper to the yolk mixture for a kick.
- Bacon Deviled Eggs: Mix in crumbled bacon bits into the filling and garnish with a small piece of bacon on top.
- Avocado Deviled Eggs: Substitute mayonnaise with mashed avocado for a healthier twist.
- Curry Deviled Eggs: Add a teaspoon of curry powder to the yolk mixture for an exotic flavor.
Frequently Asked Questions
Can I make deviled eggs ahead of time?
Absolutely! You can prepare the eggs and filling separately up to two days in advance. Just fill the eggs the day you plan to serve them to keep the whites fresh.
How do I store leftover deviled eggs?
Store them in an airtight container in the refrigerator for up to two days. However, they’re best enjoyed the day they’re made.
Can I use something other than mayonnaise?
Yes, Greek yogurt or sour cream can be used as a substitute for mayonnaise for a lighter version of the classic recipe.
Summary
These deviled eggs are a foolproof appetizer that combines simplicity with elegance. Perfect for any occasion, they’re sure to be a crowd-pleaser with their creamy texture and tangy flavor.