Deviled Eggs
Deviled Eggs are a classic, flavorful appetizer that is easy to make and customizable for any occasion. Perfect for parties or family gatherings, these creamy, seasoned eggs are always a hit!
Ingrédients
Main Ingredients
- 18 large large eggs Use fresh eggs for best results.
- 1/2 cup mayonnaise Quality mayonnaise will enhance flavor.
- 2 tsp Dijon mustard For an added kick.
- 1/4 tsp onion powder
- 1/4 tsp salt Adjust based on taste.
- 1/4 tsp ground black pepper
- Paprika for sprinkling For garnish and added flavor.
Instructions
Preparation
- Start by gathering all your ingredients and tools.
- Bring a large pot of water to a boil over high heat.
- Carefully place the eggs into the boiling water and cook them for exactly 10 minutes.
- While the eggs are boiling, prepare an ice bath by filling a large bowl with ice cubes and cold water.
- Once the timer goes off, drain the boiled eggs and run cold water over them before transferring them to the ice bath.
- Allow the eggs to sit for 3-4 minutes to cool down.
- Gently tap each egg with a spoon to crack the shell, then peel starting from the wider end.
Mixing and Filling
- Slice each egg in half and carefully remove the yolks into a medium bowl.
- Mash the yolks with a fork until completely smooth.
- Mix in mayonnaise, Dijon mustard, onion powder, salt, and pepper until creamy.
- Transfer the yolk mixture to a piping bag or a freezer bag with the corner cut off.
- Pipe 2-3 teaspoons of filling into each egg white half.
- Sprinkle paprika over each filled Deviled Egg.
Serving
- Arrange filled Deviled Eggs on a platter and serve.
Notes
Store leftover Deviled Eggs in an airtight container in the refrigerator for up to 3 days. For variations, consider adding ingredients like bacon, avocado, or spices like Sriracha.