Deviled Eggs Print Version

This classic deviled eggs recipe transforms ordinary hard-boiled eggs into an elegant appetizer that disappears quickly at any gathering. The creamy, tangy filling perfectly complements the firm egg whites for a bite-sized treat that's both satisfying and impressive.

I've been making these deviled eggs for holiday gatherings since I was a teenager, and they remain the first dish to vanish from the buffet table. My secret is balancing the creaminess with just the right amount of tang from the Dijon mustard.

Ingredients

• 6 eggs: hard boiled and halved lengthwise. Choose eggs that are at least a week old for easier peeling.
• 3 tablespoons mayonnaise: provides the creamy base for your filling. Use real mayonnaise rather than salad dressing for best results.
• 1 teaspoon Dijon mustard: adds a sophisticated tang that elevates the flavor beyond basic deviled eggs.
• 1/4 teaspoon paprika: plus more for garnish brings a subtle warmth and beautiful color contrast.
• Salt and freshly ground black pepper: to taste for balancing all the flavors.
• Fresh chives: finely chopped optional for a mild onion flavor and beautiful green specks.
• Fresh parsley: finely chopped optional adds bright color and a fresh herbal note.

Step-by-Step Instructions

Prep the Eggs:

Carefully peel the hard-boiled eggs, slice them in half lengthwise, and gently remove the yolks, placing them in a medium bowl. Arrange the empty egg white halves on a serving platter. Take care not to tear the whites as they form the vessels for your filling.

Create the Filling:

Mash the egg yolks with a fork until smooth. Add mayonnaise, mustard, paprika, salt, and pepper. Mix thoroughly until the filling is creamy and well-combined. The texture should be smooth and fluffy without any lumps for the most elegant presentation.

Fill the Egg Whites:

Using a spoon or piping bag fitted with a star tip, fill each egg white half with the prepared yolk mixture, distributing evenly among all the halves. For a more refined look, use a piping bag, but a small spoon works perfectly well for a more rustic presentation.

Garnish and Serve:

Lightly sprinkle the filled eggs with additional paprika or top with fresh herbs for color and flavor. Refrigerate until ready to serve. The paprika not only adds a beautiful finishing touch but also enhances the overall flavor profile.

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These deviled eggs were the first appetizer I learned to make from my grandmother. She insisted on using a specific silver serving platter that had been in our family for generations, claiming it made them taste better. While I now know that was just her way of preserving tradition, there is something special about presenting these timeless treats in a way that honors their classic appeal.

Perfect Hard-Boiled Eggs

The foundation of great deviled eggs is properly cooked hard-boiled eggs. Place eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a rolling boil, then remove from heat, cover, and let stand for exactly 12 minutes. Transfer immediately to an ice bath to stop cooking and prevent that grayish ring from forming around the yolk. This method consistently produces perfectly cooked, bright yellow yolks ideal for deviled eggs.

Make-Ahead Tips

Deviled eggs are perfect for planning ahead. You can hard-boil the eggs up to two days before assembling. The filled eggs will keep well in the refrigerator for up to 24 hours when stored in an airtight container. If preparing more than a few hours ahead, wait to add the paprika or herb garnish until just before serving for the freshest appearance.

Flavor Variations

While this classic recipe is delicious as is, deviled eggs are incredibly versatile. Try adding a teaspoon of pickle relish for a sweet-tangy variation, or incorporate crumbled bacon and a dash of hot sauce for a savory twist. For an elegant version, top with tiny pieces of smoked salmon and fresh dill. The basic recipe serves as a perfect canvas for countless creative variations to suit any occasion or preference.

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Transportation Tips

If you need to transport deviled eggs to a potluck or gathering, invest in a specialized deviled egg carrier or create your own secure transport system. Line a container with paper towels to prevent sliding, and wait to add the final garnish until you arrive at your destination. This ensures your beautifully prepared eggs will arrive intact and ready to impress.

Frequently Asked Questions

→ How do I prevent the egg whites from tearing when peeling?

Use eggs that are at least a week old and cool them in ice water after boiling to ensure easier peeling.

→ Can I make deviled eggs ahead of time?

Yes, you can prepare them up to 24 hours in advance. Store them covered in the refrigerator until ready to serve.

→ What can I use as a garnish for deviled eggs?

You can garnish with paprika, finely chopped chives, or parsley for added flavor and an appealing presentation.

→ What is the best way to fill the egg whites?

Use a spoon or piping bag fitted with a star tip to neatly fill the egg white halves with the yolk mixture.

→ Can I customize the filling for deviled eggs?

Yes, you can experiment by adding ingredients like pickle relish, hot sauce, or crumbled bacon to the filling for a unique twist.