Deviled Eggs (classic)
Printed from Inclusive Kitchen — Deviled Eggs
Deviled eggs are a beloved appetizer that has graced tables for generations, often making an appearance at picnics, potlucks, and holiday gatherings. This classic version features a creamy filling made from egg yolks, mayonnaise, mustard, and a hint of vinegar, all seasoned to perfection. The beauty of deviled eggs lies not only in their flavor but also in their versatility; they can be garnished with paprika, chives, or even bacon bits for a twist.
Historically, deviled eggs date back to ancient Rome, where boiled eggs were seasoned with spicy sauces. The term "deviled" became popular in the 18th century, referring to the use of spicy or zesty ingredients. Today, these little bites of joy are a staple in American cuisine, often evoking nostalgia and fond memories of family gatherings. Whether you’re serving them at a fancy brunch or a casual get-together, classic deviled eggs are sure to please.
Making deviled eggs is a straightforward process, but the key to achieving the perfect texture lies in the cooking method. Start by boiling the eggs gently to avoid a greenish ring around the yolk, which occurs when eggs are overcooked. Once you’ve mastered the boiling, the real fun begins with the filling. Mixing the yolks with mayonnaise and mustard creates a creamy base, while a dash of vinegar adds a delightful tang. Don’t forget to taste as you go; after all, you want your guests to be deviled over these eggs!
So, gather your ingredients and prepare to impress your friends and family with this classic recipe. Just remember, if someone asks you how many deviled eggs they can eat, the answer is always “just one more!” After all, they’re called deviled eggs for a reason—they’re simply irresistible!
Ingredients
- 6 large eggs
- 1.5 cups mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Begin by placing 6 large eggs in a single layer in a saucepan. Cover the eggs with cold water, ensuring there is at least an inch of water above the eggs.
- Bring the water to a rolling boil over medium-high heat. Once boiling, cover the saucepan with a lid and remove it from the heat.
- Let the eggs sit in the hot water for 10-12 minutes. This gentle cooking method helps prevent the greenish ring around the yolk.
- After the time is up, carefully transfer the eggs to a bowl of ice water. Let them cool for about 5 minutes to stop the cooking process.
- Once cooled, gently tap each egg on a hard surface to crack the shell, then peel them under running water for easier removal.
- Slice each egg in half lengthwise and carefully remove the yolks into a mixing bowl. Place the egg whites on a serving platter.
- Mash the yolks with a fork until they are crumbly. Add 1.5 cups of mayonnaise, 1 tablespoon of yellow mustard, 1 teaspoon of white vinegar, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
- Mix the yolk mixture until smooth and creamy. Taste and adjust seasoning if necessary; you want a balanced flavor.
- Using a spoon or a piping bag, fill each egg white half with the yolk mixture. You can be as generous as you like—no one’s judging!
- Sprinkle the filled eggs with paprika for a pop of color and a hint of flavor. You can also add chopped chives or bacon bits for extra flair.
- Refrigerate the deviled eggs for at least 15 minutes before serving. This allows the flavors to meld beautifully.
- Serve chilled and enjoy the compliments! Just remember to keep an eye on them; they tend to disappear quickly.
Nutrition (per serving)
- Calories: 60
- Carbs g: 1
- Protein g: 3
- Fat g: 5
- Sugar g: 0
