Deviled Eggs Recipe – A timely party preferred, Deviled Egg Recipe transforms the humble hard-boiled eggs into a creamy, tangy appetizer that is always a hit. This classic dish begins with fully ripe eggs, which are filled with a luscious mixture of yolks, mayonnaise, mustard, vinegar, and seasoning.
The result is a velvet, delicious bite that is both elegant and comfortable. The beauty of satanic eggs lies in their versatility – you can traditionally keep them traditional with a sprinkle of paprika or be creative with a part of a spicy kick, herbs, pickles, or even with a part of Sriracha.
They are early to prepare, making them ideal for everything from casual picnics and potlucks to sophisticated holidays. In addition, they can be made further, which takes the stress out of entertaining. It does not matter that on this occasion, satanic eggs bring a delightful pop of taste and a touch of apathy to the table-colorful, satisfactory, and always crowded.
Deviled Eggs Recipe
Deviled Eggs Recipe
Equipment
- Medium saucepan
- Mixing bowl
- Fork or whisk
- Piping bag or spoon
- Serving platter
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp yellow mustard (or Dijon)
- 1 tsp white vinegar
- Salt, to taste
- Ground black pepper, to taste
- Paprika, for garnish
- Optional: finely chopped chives or dill for garnish
Instructions
- Boil the eggs: Place the egg in a medium saucepan and cover it with cold water. Bring to a boil over medium heat. Once boiling, cover, remove from heat, and let it sit for 10–12 minutes.
- Cool and Peel: To cool for 5-10 minutes, transfer the egg to ice water bowl. Peel the sphere under cold flowing water.
- Prepare to fill: Slice the egg in half length and gently remove the yolk. Place the yolk in a bowl and mash with a fork.
- Mix: Add mayonnaise, mustard, vinegar, salt and pepper to the yolks. Mix to smooth and creamy.
- Fill the eggs: Pipe the spoon or yolk mixture back into the white parts of the egg.
- Garnish: Sprinkle with pepperrika and alternative chivs or dill. If you are wanted before serving, then chill for 10 minutes.
Flavour Profile of Deviled Eggs Recipe
- A rich and creamy texture: Filling egg yolk, usually mixed with mayonnaise, is a smooth, creamy mouthfil that is beautifully contrasting with the tender egg white.
- Light and delicate egg taste: Hard-raw eggs provide a subtle, light taste that serves as an ideal canvas for various seasoning. Tangy Shine: Mustard and vinegar or pickle juice adds a sharp, tangi kick that balances the prosperity of yolk and mayonnaise.
- Specres and a little salty: Salt increases the savory depth of the eggs, making each bite more tasty.
- Sweetness touch: A sign of sugar or some mustard, the natural sweetness or taste can round out the taste.
- Spicy and spicy note: A spraying of the paprica or a water splash of a hot chutney can provide a mild heat and a smokey undertone.
- Herbal and fresh accents (optional): Fresh herbs such as chaives, dill, or parsley glow and a sign of fresh taste of the garden are added.
- Balanced and satisfactory bite: The combination of creamy, tangy, charming, and slightly spicy elements makes the undivided egg irregularly balanced and tasty.
Deviled Eggs Recipe Nutrition & Calories
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 60 kcal |
| Total Fat | 5 g |
| Saturated Fat | 1.5 g |
| Trans Fat | 0 g |
| Cholesterol | 95 mg |
| Sodium | 100 mg |
| Total Carbohydrates | 0.5 g |
| Dietary Fiber | 0 g |
| Sugars | 0 g |
| Protein | 3 g |
| Vitamin A | 4% DV |
| Vitamin C | 0% DV |
| Calcium | 2% DV |
| Iron | 2% DV |
Megan Sheley is the passionate voice and creative force behind Clean Meal Recipes. With over 7 years of experience as a Food Blogger and Recipe Developer, Megan blends her love for wholesome food with her educational background in Public Health to create nutritious, delicious, and approachable recipes.