Deviled eggs are a timeless classic and a favorite at gatherings, picnics, and parties. This particular recipe for deviled eggs is a blend of creamy, spicy, and savory flavors, making it a delightful appetizer or side dish. The process begins with boiling eggs to perfection, followed by a cooling technique that ensures easy peeling. The yolks are then mixed with a flavorful combination of mayonnaise, mustard sauce, and hot sauce, along with a touch of seasoning. This creamy filling is spooned back into the egg whites, which have been sliced in half and hollowed out, creating a visually appealing and tasty treat. The dish is garnished with vibrant chives and a sprinkle of paprika powder, adding both color and a mild spice kick. Chilled in the refrigerator before serving, these deviled eggs are not only delicious but also a visually appealing addition to any table. Whether you’re hosting a party or looking for a quick snack, this deviled eggs recipe is sure to impress.
- Eggs: 8
- Mayonnaise: 6 tablespoons
- Mustard sauce: 2 tablespoons
- Hot sauce: 1 tablespoon (adjust to taste)
- Chives: 2 stalks
- Paprika powder: 2 tablespoons
- Pepper: 1 pinch
- Salt to taste
- Boiling Eggs:
- Place the eggs in a large pan and fill it with enough water to cover the eggs completely.
- Bring the water to a boil over high heat. Once it reaches a rolling boil, let the eggs cook for exactly 10 minutes. This timing helps ensure the yolks are fully cooked but still creamy.
- Cooling Eggs:
- After 10 minutes, remove the pan from the heat. Let the eggs sit in the hot water for an additional 5 minutes.
- Meanwhile, prepare an ice bath by filling a large bowl with ice and cold water.
- Peeling Eggs:
- Carefully transfer the eggs from the hot water to the ice bath. Let them chill for about 5 minutes. This step stops the cooking process and makes peeling easier.
- Gently crack and peel the shells off the eggs. For a smoother peel, start at the wider end of the egg where there is an air pocket.
- Preparing the Egg Whites:
- Slice each egg in half lengthwise.
- Gently remove the yolks and place them in a separate bowl. Set the egg white halves aside, ensuring they retain their canoe-like shape.
- Making the Filling:
- In the bowl with the yolks, use a fork to mash them into a fine crumble.
- Add the mayonnaise, mustard sauce, hot sauce, a pinch of pepper, and salt to taste. Mix until the mixture is smooth and creamy. Taste and adjust the seasoning as necessary.
- Filling the Egg Whites:
- Spoon or pipe the yolk mixture back into the hollows of the egg whites. For a more elegant presentation, use a piping bag with a star tip.
- Wash and finely chop the chives.
- Sprinkle each stuffed egg with a bit of paprika powder and garnish with the chopped chives for a burst of color and flavor.
- Arrange the deviled eggs on a platter and refrigerate them for at least 30 minutes before serving. This step helps the flavors meld together and improves the overall texture.
- Serve the chilled deviled eggs as a delicious appetizer or side dish. They are perfect for picnics, potlucks, or as a classy addition to any meal.
- For easier peeling, use eggs that are a few days old rather than fresh ones.
- Adding a teaspoon of vinegar or baking soda to the boiling water can help make the eggs easier to peel.
- Ensure the eggs are completely cooled before peeling to avoid damaging the whites.
- If you’re making these ahead of time, you can store the whites and filling separately in the fridge and assemble them just before serving.
Enjoy your delicious and perfectly made deviled eggs!