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Best Ever Classic Deviled Eggs Recipe

Best Ever Classic Deviled Eggs Recipe
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★★★★★

5 from 24 reviews

A timeless appetizer, Best Ever Classic Deviled Eggs feature creamy, tangy yolk filling blended with mayonnaise, Dijon mustard, and a touch of vinegar, perfectly nestled in tender egg whites and garnished with paprika for a subtle smoky finish. Easy to make and perfect for parties, picnics, or a delightful snack.

Ingredients

Scale

Eggs

  • 6 large eggs

Filling

  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 tsp white vinegar
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Garnish

  • Paprika, for garnish

Instructions

  1. Boil the Eggs: Place the eggs in a pot and cover them with water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Remove the eggs and transfer them to an ice bath to cool for 5 minutes to stop the cooking process and make peeling easier.
  2. Peel the Eggs: Gently tap the eggs on a hard surface and peel away the shells carefully. Rinse under cold water to remove any leftover shell pieces and ensure smooth egg whites.
  3. Prepare the Filling: Slice the eggs in half lengthwise and remove the yolks, placing them in a bowl. Mash the yolks thoroughly with a fork until they form a smooth, crumb-free texture.
  4. Mix the Filling: Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the mashed yolks. Stir well until the mixture is creamy and well combined. Taste and adjust the seasoning if necessary for balance.
  5. Fill the Eggs: Spoon or use a piping bag to fill the hollowed egg whites with the yolk mixture, mounding it slightly for an appealing presentation.
  6. Garnish and Serve: Lightly sprinkle paprika over the tops of the deviled eggs to add color and a hint of smoky flavor. Serve immediately or refrigerate until ready to serve for a chilled appetizer.

Notes

  • For easier peeling, use eggs that are a few days old rather than fresh eggs.
  • Customize fillings by adding ingredients like chopped chives, dill, or a dash of hot sauce for heat.
  • Deviled eggs can be made up to one day in advance and kept covered in the refrigerator.
  • Ensure eggs are completely cooled before peeling to prevent tearing the whites.
  • Use a piping bag with a star tip for a professional-looking filling presentation.

Nutrition

Keywords: deviled eggs, classic deviled eggs, appetizer, party snack, egg appetizer, homemade deviled eggs

Find it online: https://nayabaker.com/best-ever-classic-deviled-eggs-recipe/