Let me tell you, Twice-Baked Deviled Eggs are a game changer when it comes to appetizers! I’ve made these little delights for countless gatherings, and they always disappear faster than I can say “deviled eggs!” The twist here is that we bake them after the classic deviled egg preparation, giving them a warm, comforting flavor that’s simply irresistible. Picture this: creamy, cheesy yolk filling nestled in perfectly cooked egg whites, and then baked just until everything is heated through. Wow! They’re not just delicious; they’re also gluten-free, making them a fantastic choice for any crowd. Trust me, you’ll want to keep this recipe in your back pocket for your next party!
Ingredients for Twice-Baked Deviled Eggs
Gathering the right ingredients is key to making these scrumptious Twice-Baked Deviled Eggs! Here’s what you’ll need:
- 6 large eggs: Fresh eggs work best for easy peeling. Start by hard boiling them.
- 3 tablespoons mayonnaise: This adds creaminess to your filling; I always use the good stuff!
- 1 teaspoon Dijon mustard: For a hint of tangy flavor that really elevates the taste.
- 1 teaspoon apple cider vinegar: It adds a bit of zing that complements the eggs perfectly.
- 1/4 teaspoon salt: A crucial seasoning to enhance all those delicious flavors.
- 1/4 teaspoon black pepper: Just a dash to give it a little kick!
- 1/4 cup shredded cheddar cheese: Because everything’s better with cheese, right?
- 2 tablespoons chopped chives: For a fresh, oniony finish that looks and tastes amazing!
How to Prepare Twice-Baked Deviled Eggs
Preparing these Twice-Baked Deviled Eggs is easier than you might think! Follow these simple steps for a guaranteed crowd-pleaser:
- First, preheat your oven to 350°F (175°C) so it’s nice and warm when you’re ready to bake!
- Next, hard boil the eggs. I usually place them in a pot, cover with cold water, and bring to a boil. Once boiling, turn off the heat and cover for about 12 minutes. Then, cool them under cold running water.
- Carefully peel the cooled eggs and slice them in half lengthwise. This is where the magic begins!
- Gently remove the yolks and place them in a bowl. Don’t worry if a little white comes off; it happens to the best of us!
- Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the yolks. Mix everything together until it’s smooth and creamy.
- Now, fold in the shredded cheddar cheese and chopped chives for that extra yum factor!
- Fill the egg whites generously with the yolk mixture, making sure to heap it up a bit for presentation!
- Finally, place the filled eggs on a baking sheet and bake for 10-15 minutes until they’re heated through. Your kitchen will smell heavenly!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for when you need a tasty appetizer in a hurry!
- Rich, creamy flavor with that extra cheesy goodness that makes every bite delightful.
- Warm and comforting, these Twice-Baked Deviled Eggs are a comforting twist on the classic!
- Gluten-free, making them a crowd-pleaser for guests with dietary restrictions.
- They look beautiful on a platter, adding an elegant touch to any gathering.
Tips for Success
To make your Twice-Baked Deviled Eggs truly shine, here are some of my favorite tips! First, use the freshest eggs you can find; they peel much easier and yield a smoother filling. If you’re worried about peeling, try steaming the eggs instead of boiling them—trust me, it works wonders! Next, taste the yolk mixture before filling the whites; adjust the seasoning if you want a little more zing. Don’t skimp on the cheese—adding a mix of sharp and mild cheddar can really elevate the flavor. And for a fun twist, try adding some crumbled bacon or a dash of hot sauce to the filling for a smoky kick. Wow, your guests will be raving!
Variations of Twice-Baked Deviled Eggs
There are so many fun ways to customize your Twice-Baked Deviled Eggs! If you want to spice things up, try adding a bit of diced jalapeño or a sprinkle of cayenne pepper to the yolk mixture for a fiery kick. For a Mediterranean twist, mix in some chopped olives and feta cheese instead of cheddar. If you’re a fan of smoky flavors, how about incorporating some smoked paprika or crumbled bacon into the filling? You could also experiment with different herbs—fresh dill or parsley can add a lovely touch. And don’t forget toppings; a dollop of sriracha or a sprinkle of paprika on top can make them not only delicious but visually stunning too. The possibilities are endless, so have fun with it!
Nutritional Information for Twice-Baked Deviled Eggs
These Twice-Baked Deviled Eggs are not just delicious but also a guilt-free indulgence! Each egg half contains approximately 80 calories, 6 grams of fat, and 6 grams of protein. They have only 1 gram of carbohydrates and are free from sugar, making them a perfect snack for any diet. Keep in mind that nutritional values can vary, so these are just estimates. Enjoy every cheesy, creamy bite!
Storage & Reheating Instructions
If you happen to have any leftovers (which is rare, but it happens!), storing your Twice-Baked Deviled Eggs is super easy. Just place them in an airtight container and pop them in the refrigerator. They’ll stay fresh for about 2-3 days. When it’s time to enjoy them again, you can reheat these little bites of joy in the oven. Preheat your oven to 350°F (175°C), place the eggs on a baking sheet, and heat for about 10 minutes or until warmed through. This way, they’ll retain their creamy texture and cheesy goodness. Yum!
FAQs about Twice-Baked Deviled Eggs
Here are some common questions I get about my Twice-Baked Deviled Eggs, along with my trusty answers!
Can I make these eggs ahead of time?
Absolutely! You can prepare the filling and fill the egg whites a day in advance, then just bake them right before serving.
What if I don’t have Dijon mustard?
No worries! You can substitute with yellow mustard or even a bit of hot sauce for a different kick.
How do I prevent the eggs from cracking while boiling?
Start with cold water and gradually bring it to a boil. Adding a splash of vinegar can also help!
Can I freeze the Twice-Baked Deviled Eggs?
It’s best to enjoy them fresh, but if you must, freeze the filling separately and fill the whites before baking.
How can I make them spicier?
Mix in some diced jalapeños or a dash of hot sauce into the yolk mixture for a delightful heat!
Jalapeno Popper Deviled Eggs are a great way to add some heat to your gatherings!
Print
Twice-Baked Deviled Eggs: 8 Irresistibly Cheesy Delights
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
A delicious twist on classic deviled eggs, baked for extra flavor.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup shredded cheddar cheese
- 2 tablespoons chopped chives
Instructions
- Preheat your oven to 350°F (175°C).
- Hard boil the eggs and let them cool.
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks and mix well.
- Stir in the cheese and chives.
- Fill the egg whites with the yolk mixture.
- Place the filled eggs on a baking sheet.
- Bake for 10-15 minutes until heated through.
Notes
- Use fresh eggs for better peeling.
- Adjust seasoning to your taste.
- Garnish with extra chives if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 80
- Sugar: 0g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Twice-Baked Deviled Eggs, deviled eggs, appetizer, gluten-free
