Deviled Eggs
Deviled Eggs: A Classic Appetizer
Deviled Eggs are a timeless appetizer that have graced dining tables for decades. Known for their creamy, tangy filling and their ability to be customized with various toppings, these little delights are a favorite at gatherings, picnics, and holiday feasts. Whether you're a seasoned chef or a cooking novice, mastering Deviled Eggs is a simple yet rewarding endeavor.
Why You'll Love Them
- Easy to Make: With just a few basic ingredients, you can whip up a batch of Deviled Eggs in no time.
- Versatile: They can be customized with a variety of spices, herbs, and toppings to suit any taste preference.
- Perfect for Any Occasion: Elegant enough for formal gatherings yet simple enough for a casual afternoon snack.
Tips for Perfect Deviled Eggs
To ensure your Deviled Eggs are a hit, consider the following tips:
- Use older eggs for easier peeling.
- Ensure the yolks are fully cooked to achieve the perfect texture for the filling.
- Be creative with your fillings and toppings to add a unique twist to the classic recipe.
Whether you're looking to impress guests at your next dinner party or simply craving a delicious snack, Deviled Eggs are a go-to choice that never disappoints. Happy cooking!
- 12 eggs (older eggs are easier to peel)
- 1/2 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon mustard (Dijon mustard preferred)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Paprika for garnish
- Cook Eggs
Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. - Peel Eggs
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. - Prepare FillingSlice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Fill Egg WhitesEvenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.For a smoother filling, mix with an electric mixer.
Serving Size 2 halves
Servings 12
- Amount Per Serving
- Calories 63kcal
- Calories from Fat 45kcal
- % Daily Value *
- Total Fat 5gg8%
- Saturated Fat 1.6gg8%
- Trans Fat 0gg
- Cholesterol 186mgmg62%
- Sodium 62mgmg3%
- Potassium 63mgmg2%
- Total Carbohydrate 0.6gg1%
- Dietary Fiber 0gg0%
- Sugars 0.6gg
- Protein 5.5gg11%
- Vitamin A 5% IU
- Vitamin C 0% mg
- Calcium 2.5% mg
- Iron 3.2% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
