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Best Deviled Eggs: The Ultimate Recipe Guide Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 59 minutes
  • Yield: 24 deviled egg halves
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American

Description

This ultimate deviled eggs recipe offers a classic, creamy filling with a perfect balance of tangy mustard, sweet pickle relish, and a hint of spice. Easy to prepare and perfect for parties or snacks, these deviled eggs deliver a crowd-pleasing appetizer that’s flavorful and beautifully garnished.

Ingredients

Eggs

  • 12 large eggs

Filling

  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon sweet pickle relish
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika, plus more for garnish
  • Optional: 1 tablespoon finely chopped celery
  • Optional: 1 tablespoon finely chopped red onion
  • Optional: Hot sauce, to taste

Instructions

  1. Hard Boil the Eggs: Place the eggs in a single layer in a saucepan and cover them with cold water about an inch above the eggs. Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the saucepan, and let the eggs sit for 12-14 minutes, adjusting for egg size.
  2. Prepare Ice Bath: While the eggs sit, prepare a large bowl of ice water to cool the eggs quickly and stop the cooking process.
  3. Cool Eggs: Transfer the eggs to the ice bath and let them cool completely for 10-15 minutes to ensure easy peeling.
  4. Peel Eggs: Gently tap each egg all over to crack the shell and peel under cold running water, starting at the larger end. Rinse and pat dry.
  5. Prepare Filling: Slice the eggs lengthwise and carefully remove the yolks into a medium bowl. Mash the yolks with a fork until smooth and crumb-free.
  6. Add Ingredients: Add mayonnaise, Dijon mustard, white vinegar, sweet pickle relish, salt, black pepper, paprika, and any optional ingredients like finely chopped celery, red onion, or hot sauce to the mashed yolks.
  7. Mix Filling: Stir all ingredients together until the filling is well combined, creamy, and smooth.
  8. Taste and Adjust: Taste the filling and add more salt, pepper, or hot sauce if desired, adjusting the flavors to your preference.
  9. Fill Egg Whites: Spoon or pipe the yolk filling back into the hollowed egg white halves, ensuring an even and attractive distribution.
  10. Garnish: Lightly sprinkle paprika over the filled eggs. Optionally, add other garnishes such as fresh herbs, crumbled bacon, or everything bagel seasoning for extra flavor and presentation.
  11. Chill: Refrigerate the deviled eggs for at least 30 minutes before serving to allow flavors to meld and keep them cool.
  12. Serve: Arrange the chilled deviled eggs on a serving platter and enjoy as a perfect appetizer or snack.

Notes

  • Use eggs that are a few days old for easier peeling.
  • For a smoother filling, use a hand mixer or food processor to blend the yolks and ingredients.
  • Customize the filling by adding ingredients like chopped pickles, fresh herbs, or flavored mustards.
  • Make deviled eggs up to a day ahead and keep covered tightly in the refrigerator.
  • Serve deviled eggs on a chilled platter with ice underneath to keep them cold during parties.

Find it online: https://slsrecipes.com/best-deviled-eggs-the-ultimate-recipe-guide-recipe/