Best Deviled Eggs Recipe

Deviled eggs are a popular appetizer that can be customized with various toppings to suit any occasion. This easy deviled egg preparation results in creamy, flavorful bites that are perfect for parties, picnics, or family gatherings.

When planning for a gathering, a common question is how many deviled eggs per person. A good rule of thumb is to serve 2-3 halves per person, ensuring everyone gets to enjoy these delightful treats. This recipe draws inspiration from the Joy of Cooking, offering a timeless approach to making the best deviled eggs.

Understanding Deviled Eggs

Deviled eggs are a beloved appetizer, perfect for gatherings and celebrations. They offer a delightful combination of creamy filling and various toppings, making them versatile for any occasion.

When hosting an event, a common question arises: how many deviled eggs per person? A good guideline is to serve 2-3 halves per guest, ensuring everyone gets a taste of these delicious bites.

This classic dish can be made using the Joy of Cooking as a reference, providing a reliable method for creating the best deviled eggs. With a few simple ingredients, you can whip up a batch that will impress your guests.

Ingredients for Classic Deviled Eggs

The foundation of deviled eggs lies in their ingredients. A basic recipe includes large eggs, mayonnaise, Dijon mustard, and white vinegar, seasoned with salt and pepper.

For those looking to elevate their dish, consider adding extra-special toppings like crumbled bacon, chopped chives, or a sprinkle of paprika. These additions not only enhance the flavor but also add visual appeal to your platter.

This easy deviled egg preparation takes about 30 minutes and yields 12 halves, making it a practical choice for any gathering.

Preparation Steps

To start, boil the eggs by placing them in a pot and covering them with cold water. Bring the water to a boil, then cover the pot and remove it from heat, allowing the eggs to sit for 12 minutes.

After boiling, cool the eggs in an ice bath for about 5 minutes. This step halts the cooking process and simplifies peeling.

Once cooled, gently tap the eggs on a hard surface to crack the shell, then peel them under running water to ensure a smooth finish.

Creating the Filling

Slice the boiled eggs in half lengthwise and remove the yolks. In a mixing bowl, mash the yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until the mixture is smooth and creamy.

For a decorative touch, use a piping bag with a star tip to fill the egg whites with the yolk mixture. This technique not only looks appealing but also adds a professional touch to your presentation.

Garnishing Your Deviled Eggs

Once filled, it’s time to garnish your deviled eggs. A light sprinkle of paprika adds color and flavor, while fresh herbs like chives can provide a burst of freshness.

Feel free to get creative with your toppings. Crumbled bacon adds a savory crunch, while pickles can introduce a tangy twist. The possibilities are endless, allowing you to customize your deviled eggs to suit your taste.

Serving and Enjoying

Deviled eggs are best served chilled, making them an ideal make-ahead appetizer. Arrange them on a rustic wooden platter for an inviting presentation that will entice your guests.

These classic bites are not only delicious but also a great conversation starter at any gathering. With their creamy filling and various toppings, they are sure to be a hit among family and friends.

Easy Deviled Eggs Recipe

This deviled eggs recipe features boiled eggs filled with a creamy mixture of yolks, mayonnaise, mustard, and seasonings. The recipe is straightforward and can be easily adapted with extra-special toppings like bacon, chives, or paprika for added flavor. It takes about 30 minutes to prepare and serves 12 halves.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• Salt and pepper to taste
• Paprika for garnish
• Optional toppings: crumbled bacon, chopped chives, or pickles

Instructions

1. Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes.
2. Cool the Eggs: After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes. This helps to stop the cooking process and makes peeling easier.
3. Peel the Eggs: Gently tap the eggs on a hard surface to crack the shell, then peel under running water to remove the shell completely.
4. Prepare the Filling: Slice the eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
5. Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg whites. For a decorative touch, use a piping bag with a star tip.
6. Garnish: Sprinkle paprika on top and add any additional toppings if desired. Serve chilled.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutrition Information

• Servings: 12 halves
• Calories: 70kcal
• Fat: 5g
• Protein: 6g
• Carbohydrates: 1g

Best Deviled Eggs Recipe

Recipe by fxtadeusz@gmail.comCourse: Breakfast, Foodie

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 6 large eggs
  1/4 cup mayonnaise
  1 teaspoon Dijon mustard
  1 teaspoon white vinegar
  Salt and pepper to taste
  Paprika for garnish
  Optional toppings: crumbled bacon, chopped chives, or pickles

Directions

• Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes.
  Cool the Eggs: After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes. This helps to stop the cooking process and makes peeling easier.
  Peel the Eggs: Gently tap the eggs on a hard surface to crack the shell, then peel under running water to remove the shell completely.
  Prepare the Filling: Slice the eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
  Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg whites. For a decorative touch, use a piping bag with a star tip.
  Garnish: Sprinkle paprika on top and add any additional toppings if desired. Serve chilled.