Best Deviled Eggs Recipe
Introduction
Deviled eggs are a classic appetizer that’s perfect for any gathering or simple snack. This recipe creates creamy, flavorful deviled eggs with a hint of tang and spice, sure to impress your guests.
Ingredients
- 7 hard-boiled eggs (shells removed, cut in half lengthwise, and egg yolks removed)
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp dried mustard
- 1/2 teaspoon dill pickle juice
- 1/4 tsp Worcestershire sauce
- 1/4 tsp paprika
- 1/4 tsp ground black pepper
- Pinch of salt
- Pinch of cayenne pepper (or a drop of hot sauce)
- 1/2 tsp chopped parsley or fresh chives
Instructions
- Step 1: In a small mixing bowl or mini food processor, combine the egg yolks, mayonnaise, Dijon mustard, dried mustard, dill pickle juice, Worcestershire sauce, paprika, black pepper, salt, and cayenne pepper or hot sauce. Mash or blend until the mixture is very smooth.
- Step 2: Transfer the filling into a large piping bag fitted with an extra-large star tip. Pipe the mixture neatly into the halved egg whites.
- Step 3: Garnish the deviled eggs with a sprinkle of paprika and chopped parsley or chives, if desired. Serve immediately or chill until ready to enjoy.
Tips & Variations
- For a creamier filling, add a little sour cream or cream cheese instead of some mayonnaise.
- Use fresh herbs like dill or tarragon for a different flavor profile.
- If you don’t have a piping bag, use a small spoon to fill the egg whites.
- Add a dash of smoked paprika instead of regular paprika for a smoky twist.
- Make ahead and refrigerate for up to one day; fill the egg whites just before serving for best presentation.
Storage
Store deviled eggs in an airtight container in the refrigerator for up to 24 hours. For best texture and appearance, keep the filling separate and pipe it into egg whites just before serving. Reheat is not recommended; serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular mustard instead of Dijon mustard?
Yes, but Dijon mustard provides a smoother, slightly tangy flavor that complements the filling well. Regular mustard will work but may have a stronger or different taste.
How do I hard-boil eggs perfectly for deviled eggs?
Place eggs in a single layer in a saucepan, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10-12 minutes. Then, transfer eggs to an ice bath to cool before peeling.
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Best Deviled Eggs Recipe
- Total Time: 25 minutes
- Yield: 14 deviled egg halves 1x
Description
This classic Best Deviled Eggs recipe features creamy, tangy, and perfectly seasoned filling piped into tender halved hard-boiled eggs. It’s a quick, crowd-pleasing appetizer ideal for parties, picnics, and holiday gatherings.
Ingredients
Eggs
- 7 hard-boiled eggs, shells removed, cut in half lengthwise, and egg yolks removed
Filling
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp dried mustard
- 1/2 teaspoon dill pickle juice
- 1/4 tsp Worcestershire sauce
- 1/4 tsp paprika
- 1/4 tsp ground black pepper
- Pinch of salt
- Pinch of cayenne pepper or a drop of hot sauce
- 1/2 tsp chopped parsley or fresh chives
Instructions
- Prepare the filling: In a small mixing bowl or mini food processor, combine the egg yolks with mayonnaise, Dijon mustard, dried mustard, dill pickle juice, Worcestershire sauce, paprika, black pepper, salt, and cayenne pepper or hot sauce. Mash or blend thoroughly with a fork or processor until the mixture is very smooth and creamy.
- Fill the eggs: Transfer the yolk mixture into a large piping bag fitted with an extra-large star tip. Pipe the filling neatly into the hollowed halves of the egg whites, filling each cavity generously and evenly.
- Garnish and serve: Sprinkle extra paprika and chopped parsley or fresh chives on top of the filled eggs for an appealing presentation and added flavor. Serve immediately or chill before serving.
Notes
- For easier peeling, use eggs that are at least one week old for hard boiling.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Add a bit more pickle juice or mustard for tangier filling according to your taste.
- These deviled eggs can be prepared a few hours ahead and stored covered in the refrigerator.
- Use fresh herbs for garnish to brighten the flavor just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (to hard boil eggs)
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Keywords: Deviled eggs, appetizer, party snack, picnic recipe, classic eggs, mayonnaise filling
