Deviled Eggs
Creamy and tangy, deviled eggs are simple to prepare, elegant on a platter, and perfect for gatherings, holidays, or quick snacks.
Servings: 3
Ingredients:
- 6 eggs
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard, or yellow mustard
- 1 tsp lemon juice
- Salt and black pepper, to taste
- Paprika, for garnish
- Chives or parsley, chopped, optional
Method:
Start Cooking- Fill a saucepan with water and bring it to a boil.
- Carefully place the eggs into the boiling water and cook for 10 minutes.
- Remove the eggs and transfer them to a bowl of cold water. Let them cool completely.
- Peel the eggs and slice them in half lengthwise.
- Gently remove the yolks and place them in a bowl.
- Mash the yolks with mayonnaise, mustard, lemon juice, salt, and pepper until smooth and creamy.
- Spoon or pipe the mixture back into the egg whites.
- Sprinkle with paprika and optional herbs before serving. Bon appétit.
Kitchen Tools:
- Piping bag optional
Notes:
From the kitchen
- For the creamiest filling, mash the yolks completely before mixing in the mayonnaise and mustard.
- Using a piping bag or a zip-top bag with the corner cut off makes the eggs look more polished.
- If the filling feels too thick, add a small spoon of mayonnaise or a few drops of lemon juice.
- Classic American: add a little sweet pickle relish.
- Spicy: mix in a dash of hot sauce or cayenne pepper.
- Herb version: add chopped dill, chives, or parsley.
- Creamier: mix a teaspoon of sour cream or Greek yogurt into the filling.
- Serve deviled eggs chilled as an appetizer or snack.
- They pair well with salads, picnic spreads, and brunch tables.
- They are a classic for holidays and potluck gatherings.
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Nutrition:
Calories: 191 kcal | Carbohydrates: 1 g | Protein: 11 g | Fat: 15 g | Saturated Fat: 4 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 5 g | Trans Fat: 0.1 g | Cholesterol: 331 mg | Sodium: 203 mg | Potassium: 128 mg | Fiber: 0.1 g | Sugar: 0.4 g | Vitamin A: 483 IU | Vitamin C: 1 mg | Calcium: 51 mg | Iron: 2 mg
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Deviled eggs
WHY WE LOVE IT
They are a customizable appetizer, acting as a versatile canvas for everything from classic paprika to flavorful toppings like herbs, pickles, or jalapeños.
A LITTLE STORY
The concept of seasoned boiled eggs dates back to Ancient Rome, where they were served as a spicy first course at banquets. The modern “deviled” style emerged in 18th-century Europe, when the term deviling became common culinary shorthand for preparing foods with hot spices or pungent condiments like mustard.
DID YOU KNOW?
Deviled eggs are sometimes called “stuffed eggs” or “dressed eggs” by people who prefer to avoid the word “devil.”