Deviled eggs are a classic recipe, perfect for adding a little bit of deliciousness to any meal. The combination of hard-boiled egg yolks, mayonnaise, mustard, and spices makes for an amazingly savory bite. With just a few simple ingredients, you can whip up a batch of deviled eggs in no time.
Traditional Deviled Eggs
These traditional deviled eggs couldn’t be easier to prepare. All you need is a dozen eggs, mayonnaise, mustard, and some spices.
Ingredients:
– 12 eggs
– 1/3 cup mayonnaise
– 2 tsp. dijon mustard
– 1/2 tsp. paprika
– Salt and pepper, to taste
– Paprika, for garnish
Instructions:
1. Put the eggs in a large saucepan and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, turn off the heat and let the eggs sit for 10 minutes.
2. Drain the hot water from the eggs and encourage them to cool down by rinsing with cold water.
3. Peel the shells from the eggs and cut them in half lengthwise. Scoop out the yolks and place the whites on a pan or plate.
4. Mash the egg yolks with a fork or blend them in a food processor. Mix the yolks with the mayonnaise, mustard, paprika, and a pinch of salt and pepper.
5. Put the egg yolk mixture into a piping bag or a plastic bag with the corner cut off. Pipe the filling back into the egg whites.
6. Sprinkle with paprika and any other spices of your choice.
7. Serve chilled or at room temperature.
Deviled Eggs with Caviar
If you want to take your deviled eggs up a notch, add some caviar on top. These deviled eggs make for a special appetizer.
Ingredients:
– 12 eggs
– 1/4 cup mayonnaise
– 1 tsp. dijon mustard
– Salt and pepper, to taste
– 1 TBSP. capers, diced
– 3 TBSP. caviar, for garnish
Instructions:
1. Put the eggs in a large saucepan and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, turn off the heat and let the eggs sit for 10 minutes.
2. Drain the hot water from the eggs and encourage them to cool down by rinsing with cold water.
3. Peel the shells from the eggs and cut them in half lengthwise. Scoop out the yolks and place the whites on a pan or plate.
4. Mash the egg yolks with a fork or blend them in a food processor. Mix the yolks with the mayonnaise, mustard, and a pinch of salt and pepper.
5. Put the egg yolk mixture into a piping bag or a plastic bag with the corner cut off. Pipe the filling back into the eggs whites.
6. Sprinkle with capers and caviar.
7. Serve chilled or at room temperature.
Frequently Asked Questions
What’s the best way to store deviled eggs?
Deviled eggs should be stored in an airtight container in the refrigerator. They can last for up to 3 days.
Can I make deviled eggs ahead of time?
Yes, you can make deviled eggs ahead of time. Simply prepare them as described and keep them in the refrigerator. For the best taste and texture, assemble the eggs right before serving.
Can I freeze deviled eggs?
No, it is not recommended to freeze deviled eggs. Egg whites have a tendency to become rubbery when frozen.
Watch this video to learn to make deviled eggs:
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