Description
Classic deviled eggs are a simple, easy, and healthy appetizer to make when you need something quick for brunch, picnics, barbecues, potlucks, or Easter.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon mustard
- 1 teaspoon white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black ground pepper
- 1/8 teaspoon red pepper powder (optional to make it spicy)
- smoked paprika (optional, to sprinkle on top)
- finely chopped herbs, chives, dill, or parsley (optional, to sprinkle on top)
Instructions
- Place eggs in a medium saucepan and cover with water so that there is 1-2 inches of water above the eggs. Bring to a boil over high heat. Remove from heat, cover, and set aside for 14 minutes. Run eggs through cold water for 1 minute.
- Carefully peel the eggs and slice them lengthwise. Remove the yolks and place in a medium mixing bowl. Set egg whites aside.
- Using a fork, mash the yolks until crumbly. Add mayonnaise, vinegar, mustard, salt, and pepper. Add red pepper powder for a spicy kick (optional), and mix together until smooth and creamy.
- Spoon the mixture in a piping bag fitted with a large star tip and pipe the mixture into the egg whites in a circular motion starting at the edges and ending in the center until they are filled. You can also just use a spoon to scoop the mixture into the egg whites.
- Sprinkle paprika and/or chopped herbs on top. Serve immediately, or place in the refrigerator until ready to serve.
Notes
DIY piping bag: No piping bag? No problem. Just spoon the mixture into a zip-top bag instead. Cut off the corner of the bag to form the tip, and don’t worry about any special piping tips. This is still easier than spooning the mixture into each egg!
Make ahead instructions: You cook the eggs and prepare the filling in advance. Store the filling into a piping bag or ziploc bag and seal tightly so that there is no air in the bag. Store in the refrigerator until you are ready to serve. Then pipe the filling into the egg whites and serve.
How to store: Deviled eggs can be stored in an airtight container in the refrigerator for up to 2-4 days. If you are not planning to serve them right away, they should also be stored in the refrigerator immediately after being assembled.
Travelling with deviled eggs: If you’re making deviled eggs to serve somewhere else, use a zip-top bag for a piping bag, but don’t cut the tip off. Transport the filling and the egg whites separately. Then, quickly fill and garnish the eggs at your destination.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American