Deviled eggs are a classic appetizer that never goes out of style. They are perfect for parties, potlucks, or simply as a tasty snack. This Deviled Eggs Recipe is creamy and smooth and so simple to make, you will want to make them year-round.
Deviled eggs are a timeless favorite and often the first appetizer to disappear at gatherings. They are the preferred hors d'oeuvres and are versatile enough for various events, from laid-back summer get-togethers to festive holiday meals. It is also our favorite appetizer to serve, followed by our loved Teriyaki Chicken Meatballs.
How to Make Hard Boiled Eggs
Making deviled eggs is not a difficult, but the challenging part lies in peeling the eggs after they have been hard-cooked. If the shell doesn't come off easily, it can create in dents or craters on the egg whites, making your deviled eggs look less pretty. Moreover, it takes more time and effort if the eggs are not easy to peel. So, how can you ensure that your hard-boiled eggs are easy to peel?
One tip is to avoid using fresh eggs for making deviled eggs. Older eggs are much easier to peel because as they age, the two membranes surrounding the yolk and the white separate, causing the egg to detach from the shell more easily. It is recommended to buy eggs in advance for making deviled eggs, with eggs that are around two weeks old being ideal.
Another helpful trick is to cool the hard-cooked eggs in an ice-water bath before peeling them. This process should take approximately five minutes. By placing the eggs in cold water immediately after, you halt the cooking process and also prevent the formation of the unattractive greenish-gray ring that sometimes appears between the yolk and the white.
How to Make this Deviled Eggs Recipe
Learn to create our effortless best deviled eggs with this simple recipe. The classic filling of egg yolk, mayonnaise, and mustard, enhanced with a hint of sweet pickle juice, is enriched with creamy butter. For presentation, a light dusting of sweet paprika adds the perfect final touch with a pop of color. These beloved bites can be prepared in less than 30 minutes.
Deviled Eggs Ingredients:
- 6 large eggs
- 2 tablespoons mayonnaise
- 2 tablespoons bread and butter pickle juice
- 1 tablespoon unsalted butter, softened
- 1 teaspoon Dijon mustard
- 1 teaspoon spicy brown mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (for garnish)
- Fresh chives or parsley (for garnish)
Instructions:
- Boiling the eggs. Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium heat. Once the water is boiling, reduce the heat to low and let the eggs simmer for about 12 minutes.
- After 12 minutes, remove the eggs from the heat and transfer them to a bowl filled with ice water. Let them sit in the ice water for about 5 minutes. This will help the eggs cool down and make them easier to peel.
- Once the eggs have cooled, gently tap them on a hard surface to crack the shell. Carefully peel off the shell and rinse the eggs under cold water to remove any remaining shell pieces.
- Slice the eggs in half lengthwise. Carefully remove the yolks and place them in a separate bowl. Set the egg whites aside.
- Mash the egg yolks with a fork until they are crumbly. Add the mayonnaise, butter, spicy brown mustard, Dijon mustard, pickle juice, salt, and black pepper to the bowl with the egg yolks. Mix everything together until well combined and creamy.
- Fill the egg whites with the creamy yolk mixture. You can use a spoon or a piping bag. Spoon or pipe the mixture into each egg white half, filling it generously.
- Sprinkle them with a little bit of paprika for a pop of color and flavor. You can also garnish them with some fresh chives or parsley to add a touch of freshness.
- Refrigerate the deviled eggs for at least 30 minutes before serving. This will allow the flavors to meld together and the filling to set.
- Enjoy your creamy deviled eggs as an appetizer or snack. They are best served chilled and can be stored in the refrigerator for up to 2 days.
These creamy deviled eggs are sure to be a hit at any gathering. Give this recipe a try and watch your guests go back for seconds!
Best Deviled Eggs Recipe
This Deviled Eggs Recipe is creamy and smooth and so simple to make, you will want to make them year-round.
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 2 tablespoons bread and butter pickle juice
- 1 tablespoon unsalted butter, softened
- 1 teaspoon Dijon mustard
- 1 teaspoon spicy brown mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (for garnish)
- Fresh chives or parsley (for garnish)
Instructions
- Boiling the eggs. Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium heat. Once the water is boiling, reduce the heat to low and let the eggs simmer for about 12 minutes.
- After 12 minutes, remove the eggs from the heat and transfer them to a bowl filled with ice water. Let them sit in the ice water for about 5 minutes. This will help the eggs cool down and make them easier to peel.
- Once the eggs have cooled, gently tap them on a hard surface to crack the shell. Carefully peel off the shell and rinse the eggs under cold water to remove any remaining shell pieces.
- Slice the eggs in half lengthwise. Carefully remove the yolks and place them in a separate bowl. Set the egg whites aside.
- Mash the egg yolks with a fork until they are crumbly. Add the mayonnaise, butter, spicy brown mustard, Dijon mustard, pickle juice, salt, and black pepper to the bowl with the egg yolks. Mix everything together until well combined and creamy.
- Fill the egg whites with the creamy yolk mixture. You can use a spoon or a piping bag. Spoon or pipe the mixture into each egg white half, filling it generously.
- Sprinkle them with a little bit of paprika for a pop of color and flavor. You can also garnish them with some fresh chives or parsley to add a touch of freshness.
- Refrigerate the deviled eggs for at least 30 minutes before serving. This will allow the flavors to meld together and the filling to set.
- Enjoy your creamy deviled eggs as an appetizer or snack. They are best served chilled and can be stored in the refrigerator for up to 2 days.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 73Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 97mgSodium: 130mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 3g
Calories are estimated and may vary.
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