Introduction
Deviled Eggs are a timeless appetizer loved for their creamy, tangy filling and simple preparation. Made with hard-boiled eggs, smooth yolk filling, and a light sprinkle of seasoning, they’re perfect for parties, holidays, picnics, or as an elegant starter for any meal.
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tsp yellow or Dijon mustard
- 1 tsp white vinegar or lemon juice
- Salt, to taste
- Black pepper, to taste
- Paprika, for garnish
- Fresh parsley or chives (optional)
Instructions
1. Boil the Eggs
Place eggs in a saucepan and cover with water.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Transfer to ice water and cool completely.
2. Prepare the Filling
Peel eggs and slice in half lengthwise.
Remove yolks and place them in a bowl.
Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth and creamy.
3. Fill the Eggs
Spoon or pipe the yolk mixture back into the egg whites.
4. Garnish & Serve
Sprinkle lightly with paprika and garnish with parsley or chives if desired. Serve chilled.
Tips & Variations
- Add a pinch of cayenne for heat
- Mix in finely chopped pickles or relish for tang
- Use Greek yogurt in place of some mayo for a lighter version
- Pipe filling using a star tip for a professional look
Storage
- Refrigerator: Store covered for up to 2 days
- Keep chilled until ready to serve
FAQs
Why are they called deviled eggs?
The term “deviled” refers to the spicy or seasoned filling traditionally used.
Can I make them ahead of time?
Yes! Prepare up to one day ahead and store covered in the fridge.
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