There’s something eternally appealing about deviled eggs. their creamy, tangy filling nestled in perfectly cooked egg. whites create an irresistible combination that’s been gracing tables for generations. Today, I’m sharing my foolproof recipe. that strikes the perfect balance between classic flavors and modern refinements.
Classic Deviled Eggs
Ingredients
- 12 large eggs, preferably 1-2 weeks old
- 1/2 cup quality mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon white wine vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper (optional)
For Garnish:
Paprika, sweet or smoked
Fresh chives, finely chopped
Freshly ground black pepper
Instructions
- Perfect Hard-Boiled EggsBegin with eggs straight from the refrigerator. Place them in a large saucepan and cover with cold water by an inch. Bring to a rolling boil over high heat. Then, immediately remove it from heat, cover it, and let it stand for exactly 12 minutes. While waiting, prepare an ice bath in a large bowl.
- Ice Bath TreatmentTransfer the eggs to the ice bath using a slotted spoon. The thermal shock helps prevent that unappetizing gray. Ring around the yolk and make peeling easier. Let them cool completely, for about 15 minutes.
- Peeling TechniqueGently tap each egg on your counter, rolling to create cracks. Start peeling from the larger end, where there's usually an air pocket. Peel under a gentle stream of cool running water to help separate the shell from the white.
- Creating the FillingSlice each egg lengthwise with a sharp knife, wiping the blade clean between cuts. Carefully remove the yolks and place them in a medium bowl. Arrange the whites on your serving platter.
- The Perfect FillingPush the yolks through a fine-mesh sieve for the smoothest texture (or mash thoroughly with a fork). Add mayonnaise, Dijon mustard, and vinegar, stirring until completely smooth. Season with salt, pepper, and cayenne if using. Taste and adjust seasonings – the filling should be bold and well-seasoned.
- Assembly and PresentationTransfer the filling to a piping bag fitted with a large star tip (or use a zip-top bag with a corner snipped off). Pipe generous rosettes into each egg white half. Alternatively, spoon the filling if you prefer a more rustic look.
- GarnishingDust lightly with paprika. sprinkle with fresh chives, and finish with a few grinds of fresh black pepper. Refrigerate until ready to serve.
Notes
Special Notes:
– Older eggs (1-2 weeks old) are easier to peel than very fresh ones
– For easier piping, let the filling come to room temperature
– Prepare eggs up to 24 hours in advance, but wait to garnish until serving time
FAQ’s:
Q: Can I make these ahead of time?
A: Yes, prepare up to 24 hours in advance. Store it covered in the refrigerator and garnish it just before serving.
Q: Why are my eggs hard to peel?
A: Very fresh eggs tend to be harder to peel. Use eggs that are 1-2 weeks old for best results.
Q: How do I prevent the filling from becoming watery?
A: Ensure eggs are completely cool before filling. and pat the egg-white cavities dry with paper towels if needed.
Q: Can I freeze deviled eggs?
A: Not recommended – the texture becomes unpleasant when thawed.
Nutrition Information (per deviled egg half):
– Calories: 68
– Total Fat: 6g
– Saturated Fat: 1g
– Cholesterol: 94mg
– Sodium: 77mg
– Protein: 3g
– Carbohydrates: 0g
Storage Tips:
Store assembled deviled eggs in an airtight container in the refrigerator for up to 24 hours. For best results, place paper towels in the bottom of the container to absorb any excess moisture. If traveling with deviled eggs. transport the filling and egg whites separately and assemble at your destination.
These deviled eggs strike the perfect balance between creamy and tangy. with just enough seasoning to make them interesting without overwhelming them. The delicate egg flavor. Whether you’re hosting a holiday gathering or bringing a dish to a potluck. these classic deviled eggs are sure to disappear quickly!