Here’s a basic recipe for classic Deviled Eggs:
Ingredients:
- 6 hard-boiled eggs: Make sure they are cooled and peeled.
- 3 tablespoons mayonnaise: Adds creaminess to the filling.
- 1 teaspoon Dijon mustard: Provides a tangy flavor.
- 1 teaspoon white vinegar or apple cider vinegar: Adds a hint of acidity.
- Salt and pepper to taste: Enhances the overall flavor.
- Paprika for garnish: Adds color and a touch of smokiness (optional).
- Chopped fresh chives or parsley for garnish: Adds freshness and color (optional).
Instructions:
- Cut and Scoop: Cut the hard-boiled eggs in half lengthwise. Carefully scoop out the yolks into a bowl.
- Mash the Yolks: Mash the egg yolks with a fork until they are well crumbled.
- Mix Ingredients: Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix until smooth and well combined. Adjust the ingredients to achieve your desired taste and consistency.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves. You can use a piping bag or a plastic sandwich bag with a corner snipped off for a neater presentation.
- Garnish: Sprinkle each deviled egg with a pinch of paprika for color. You can also add chopped chives, parsley, or any other preferred garnish.
- Chill: Refrigerate the deviled eggs for at least 30 minutes to allow the flavors to meld.
- Serve: Arrange the deviled eggs on a serving platter and serve chilled.
Feel free to customize this basic recipe to suit your taste. Some variations include adding a touch of hot sauce, horseradish, or pickle relish to the filling. Deviled eggs are not only delicious as an appetizer but also make a great addition to picnics, potlucks, and holiday gatherings.
