Deviled eggs recipe

Deviled Eggs recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a classic appetizer that never fails to impress? This deviled eggs recipe is the perfect choice. With just a handful of ingredients, you can create a delicious and creamy filling that will satisfy everyone's taste buds. Whether you're hosting a party or simply craving a tasty snack, these deviled eggs are sure to be a hit. Get ready to indulge in this timeless dish that is both easy to make and impossible to resist!

Keywords: deviled eggs, recipe, appetizer, creamy filling, classic

Deviled eggs recipe details

Deviled eggs recipe, recipe Rating: 4.5
Number of votes:98 

Ingredients

12	egg(s)
some	mustard
some	mayo
some	paprika powder
some	salt
some	pepper

Instructions

Take eggs out of the refrigerator and let them come to room temperature.

In a large pot, bring 3 liters of water to a boil. Carefully place the eggs in the water using a big spoon. Do not drop them in too fast or they might hit the bottom of the pot and crack. Bring water back to a boil and cook the eggs for 10 minutes.

Drain the eggs and immediately place them in a bowl of cold water to aid in the cooling process. You may want to change the water every 10 minutes until the eggs have cooled off. Adding ice cubes to the water speeds up the cooling process.

Peel the eggs and rinse them of in the cooling water to remove any shell-bits that might still be stuck on the egg. There is nothing worse than enjoying a great-looking deviled egg and biting dowon on a crunchy piece of shell.

Next, cut your eggs in half lengthwise and pop the yolks out into a bowl. If your egg is cold the yolk should basically come out by itself. Be careful not to break the white shell.

After you have all the yolks in a bowl smooth them out. You can either do that by smashing them with a fork or pushing the yolks through a very fine sieve.

Add about a teaspoon of mustard and a couple spoonfulls of mayo. Mix until well blended, adding more mayo or mustard to taste until your filling has reached a nice smooth texture. Season with salt and pepper.

Fill mixture into a piping bag or a freezer bag (cut off a small piece of one of the bottom corners) and pipe filling into the shells. Sprinkle with paprika powder. You can refrigerate the eggs overnight or serve immediately.

For a bit of variety, try adding to the mix: parsley, chives, hot sauce, finely diced capers or celery stalks or bell peppers or cornichons, anchovi paste, garnish with olives, caviar, smoked salmon, chili powder, the possibilities are endless.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a