Deviled eggs are a crowd-pleaser and a perfect addition to any gathering or party. They are easy to make in large batches, and they can be served as an appetizer or a side dish. Whether you are hosting a formal dinner party or a casual backyard barbecue, these delicious eggs are a great choice that everyone is sure to enjoy.These bite-sized treats are packed with flavour and are incredibly easy to make.
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika (for garnish)
- First things first, you need to hard boil the eggs, therefore place the eggs in a pot and cover them with water. Bring the water to a boil over high heat, then remove the pot from the heat and cover it with a lid. Let the eggs sit in the hot water for 10-12 minutes.
- Drain the hot water and immediately transfer the eggs to a bowl of ice water, then let the eggs sit for at least 5 minutes to cool down.
- Once the eggs are cool, you should peel and cut them in half lengthwise. Carefully scoop out the egg yolks and place them in a separate bowl. Set the egg whites aside on a plate.
- At this stage, you should mash the yolks with a fork until they are crumbly. Add in the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper, then stir everything together until it's smooth and creamy.
- Spoon the yolk mixture into the egg whites, dividing it evenly among the 12 halves. You can use a piping bag or a plastic bag with a corner snipped off to make it look extra fancy!
- Sprinkle some paprika on top of each deviled egg for some colour and a little bit of extra flavor.
- Chill the deviled eggs in the fridge for at least 30 minutes before serving. This will help the flavors meld together and make them easier to handle.
- And that's it!You're now the proud maker of delicious and classic deviled eggs recipe. Enjoy!
So next time you’re looking for a unique and delicious appetizer for your next gathering, give these deviled eggs a try. Your taste buds (and guests) will thank you!