Introduction
Deviled Eggs are the quintessential party appetizer—creamy, savory, and perfectly bite-sized. While the concept of seasoned eggs dates back to ancient Rome, the modern Deviled Egg, characterized by its smooth, mayonnaise-based filling, became a staple of American picnics and holiday gatherings in the mid-20th century. Simple to prepare yet offering a sophisticated texture, this recipe guarantees perfectly peelable eggs and a filling so delicious, you’ll never have leftovers.
Ingredients
- 12 large Eggs
- 1/2 cup (120g) Mayonnaise (full-fat recommended)
- 1 Tablespoon (15 ml) Dijon Mustard or yellow mustard
- 1 teaspoon (5 ml) White Vinegar or pickle juice
- 1/2 teaspoon Fine Sea Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly ground)
- Smoked Paprika or traditional Paprika (for garnish)
- Optional: 1 Tablespoon finely chopped chives or relish
Step-by-step Preparation
Boil the Eggs (12–15 minutes)
Place the 12 eggs in a large saucepan and cover them with cold water, ensuring there is at least one inch (2.5 cm) of water above the eggs. Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pot, and let the eggs sit in the hot water for exactly 10 minutes.
Tip: Starting with cold water prevents the egg shells from cracking.
Ice Bath and Peeling
After 10 minutes, immediately transfer the eggs to a large bowl filled with ice water (an ice bath). This stops the cooking process and helps the membranes separate from the shell, making peeling much easier. Once cooled (about 5 minutes), gently peel the eggs. Slice each egg in half lengthwise.
Tip: Gently tapping and rolling the cooled egg on a counter before peeling helps loosen the shell uniformly.
Prepare the Filling
Carefully scoop the cooked yolks into a medium mixing bowl. Place the egg white halves onto a serving platter. Using a fork, mash the yolks until they are completely smooth and free of lumps. Add the mayonnaise, mustard, white vinegar (or pickle juice), salt, and pepper to the mashed yolks. Mix thoroughly until the filling is creamy and uniform. Taste and adjust seasoning as needed.
Tip: For an extra smooth filling, push the yolk mixture through a fine-mesh sieve before adding the wet ingredients.
Fill and Garnish
Transfer the yolk mixture to a piping bag fitted with a star tip (or use a small spoon for a rustic look). Pipe the filling generously back into the hollows of the egg white halves.
Tip: If you don’t have a piping bag, use a standard zip-top bag and snip off one corner.
Chill and Serve
Garnish the finished eggs with a light dusting of smoked paprika. For the best flavor, cover the platter loosely and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld beautifully.
Nutritional Information
Deviled Eggs are a high-protein snack, with most of the fat content coming from the yolk and the added mayonnaise. One serving (two halves, or one whole egg equivalent) typically contains approximately 120-150 calories, 8-10 grams of fat, and 6 grams of protein. Eggs are also an excellent source of essential vitamins, including Vitamin D, and Choline, which supports brain health. To reduce the fat content, you may substitute a portion of the mayonnaise with Greek yogurt or light sour cream.
Storage
Due to the mayonnaise content, Deviled Eggs must be kept refrigerated. Store them in an airtight container immediately after preparation. They are best consumed within 2 to 3 days. Do not prepare them more than 24 hours in advance, as the texture of the whites can become rubbery. Deviled Eggs do not freeze well; the texture of the egg whites becomes spongy and unpleasant upon thawing.
Conclusion
These classic Deviled Eggs are guaranteed crowd-pleasers perfect for any occasion, from Easter brunch to summer barbecues. For an exciting twist, consider incorporating finely crumbled bacon, a dash of hot sauce like Sriracha, or substituting the paprika garnish with fresh dill or capers. Enjoy this timeless favorite!