Ah, deviled eggs! These little bites of creamy goodness are an absolute must-have at any gathering. I can’t tell you how many times I’ve walked into a party and spotted a platter of deviled eggs, instantly feeling at home. They’re a classic appetizer that never goes out of style! What I love most about them is how they combine simple ingredients to create something so delightful. My Classic Deviled Eggs Recipe is straightforward and packed with flavor, making it perfect for beginners and seasoned cooks alike. Trust me, once you whip these up, they’ll be the star of your next get-together!
Ingredients List
To make my Classic Deviled Eggs Recipe, you’ll need just a handful of simple ingredients that come together beautifully:
- 6 large eggs – The star of the show! Fresh eggs work best for easy peeling.
- 3 tablespoons mayonnaise – This adds that creamy, rich texture we all love.
- 1 teaspoon Dijon mustard – For a little zing that elevates the flavor.
- 1 teaspoon white vinegar – A splash of acidity that brightens everything up.
- Salt and pepper to taste – Essential for bringing all the flavors together.
- Paprika for garnish – Just a sprinkle on top for that classic touch and a pop of color.
How to Prepare Classic Deviled Eggs Recipe
Now, let’s dive into the fun part—making these delicious deviled eggs! Follow these simple steps, and you’ll be amazed at how easy it is to whip up this classic appetizer.
Hard Boiling the Eggs
First things first, we need to hard boil our eggs. Place the six large eggs in a pot and cover them with cold water, making sure the water level is about an inch above the eggs. Bring the water to a rolling boil over medium-high heat. Once it starts bubbling away, remove the pot from the heat and cover it with a lid. Let the eggs sit for about 12 minutes—this is key for perfect doneness!
Cooling and Peeling
After the 12 minutes are up, it’s time to cool those eggs! Carefully transfer them to a bowl filled with ice water and let them chill for about 5 minutes. This ice bath not only stops the cooking but also makes peeling a whole lot easier. When peeling, gently tap the eggs on a hard surface to crack the shell, then roll them between your hands to loosen it up. Trust me, fresh eggs can be tricky, but this method works like a charm!
Making the Filling
Once your eggs are peeled, slice them in half lengthwise and scoop out those lovely yolks into a mixing bowl. Add in the mayonnaise, Dijon mustard, white vinegar, and season with salt and pepper. Now comes the fun part! Mash everything together with a fork until it’s nice and smooth—feel free to taste and adjust seasoning as you go. You want that filling to be creamy and bursting with flavor!
Assembling the Deviled Eggs
Now, it’s time to fill those egg whites! Spoon or pipe the creamy yolk mixture back into the egg white halves, making each one look as beautiful as possible. Finally, sprinkle a dash of paprika on top for that classic look and a bit of extra flavor. And there you have it—your Classic Deviled Eggs are ready to impress!
Nutritional Information
Let’s talk about the numbers! For one half of a deviled egg, you can expect the following estimated nutritional values:
- Calories: 70
- Fat: 5g
- Protein: 6g
- Carbohydrates: 1g
- Sodium: 65mg
- Sugar: 0.2g
- Cholesterol: 186mg
Keep in mind, these values are estimates and can vary based on the specific ingredients you use. But knowing that these little bites are low in carbs and high in protein makes them an even better snack option, right?
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for last-minute gatherings!
- Always a crowd-pleaser that disappears in minutes—trust me!
- Customizable with your favorite add-ins or spices for a personal twist.
- Made with simple ingredients you probably already have on hand.
- Gluten-free and packed with protein, making them a guilt-free snack!
Tips for Success
To nail your Classic Deviled Eggs Recipe, here are some tried-and-true tips I swear by! First, use eggs that are a few days old; they peel much easier than super fresh ones. Also, while boiling, keep the heat steady and avoid a rolling boil to prevent cracking. After cooling, gently shake the eggs in the ice bath; it helps loosen the shells. Don’t skip the tasting step when mixing the filling—adjust the mayo, mustard, and seasoning to fit your palate. Lastly, for a fancy touch, consider using a piping bag to fill the eggs for a beautiful presentation!
Variations
If you’re feeling adventurous, there are so many fun ways to jazz up my Classic Deviled Eggs Recipe! For a creamy twist, try adding some smashed avocado into the yolk mixture—yum! Want a bit of crunch? Toss in some crispy bacon bits for a savory kick. You can also spice things up by mixing in a dash of hot sauce or some diced jalapeños for a zesty flavor explosion. And if you’re a fan of herbs, fresh dill or chives can brighten up the filling beautifully. The possibilities are endless, so get creative and make it your own!
Serving Suggestions
Deviled eggs are a fantastic addition to any spread! They pair beautifully with fresh veggie platters, cheese boards, or even alongside some crispy bacon-wrapped appetizers. If you’re hosting a brunch, serve them with a side of smoked salmon or a light salad. And of course, they make the perfect finger food at picnics or potlucks. Trust me, these little bites will elevate any meal!
Storage & Reheating Instructions
Storing your delicious deviled eggs is super easy! If you have any leftovers (which is rare, but hey, it happens!), simply place them in an airtight container in the fridge. They’ll stay fresh for about 3 to 4 days—just be sure to keep them chilled. If you need to reheat them, I recommend skipping that step altogether; deviled eggs are best enjoyed cold. So, grab them straight from the fridge, and they’ll be ready to impress at your next snack or meal. Trust me, they’re just as tasty the next day!
Classic Deviled Eggs Recipe: 6 Ingredients to Delight
- Total Time: 27 minutes
- Yield: 12 halves 1x
- Diet: Gluten Free
Description
A classic recipe for deviled eggs with a creamy filling.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Hard boil the eggs by placing them in a pot and covering with water.
- Bring water to a boil, then remove from heat and cover for 12 minutes.
- Cool the eggs in an ice bath for 5 minutes.
- 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.
- Mash the mixture until smooth.
- Fill the egg whites with the yolk mixture.
- Sprinkle paprika on top for garnish.
Notes
- Use fresh eggs for easier peeling.
- Chill the eggs for better flavor.
- Adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 half
- Calories: 70
- Sugar: 0.2g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: Classic Deviled Eggs Recipe
