The Best Deviled Eggs – Creamy, Flavorful & Irresistible
fromellacooks.comellacooks.com/the-best-deviled-eggs-creamy-flavorful-irresistible
Deviled eggs are one of those things people always go back for at a party - you put them out and they're gone before anything else. The secret is in the yolk filling: enough mayo for creaminess, Dijon for sharpness, a touch of acid to brighten it, and smoked paprika on top.
Ingredients
Instructions
Step 1: Boil the Perfect Eggs
Place eggs in a medium saucepan and cover with cold water (about 1 inch above the eggs).
Bring to a rolling boil, then turn off the heat and cover.
Let sit for 10-12 minutes (for fully set yolks).
Transfer eggs to an ice water bath for 5-10 minutes to stop cooking.
Step 2: Peel the Eggs Easily
Gently tap each egg on the counter to crack the shell.
Roll between your hands to loosen the shell.
Peel under running water for the easiest removal.
Step 3: Make the Silky Yolk Filling
Cut eggs in half lengthwise and scoop yolks into a mixing bowl.
Mash yolks with a fork until fine and crumbly (or push through a mesh strainer for extra smoothness).
Add mayonnaise, mustard, vinegar (or lemon juice), smoked paprika, salt, and black pepper.
Stir until completely smooth and creamy. If too thick, add 1 tsp milk or cream.
Step 4: Fill & Garnish the Eggs
Spoon or pipe the mixture into the egg whites using a piping bag for a beautiful presentation.
Sprinkle with extra smoked paprika and fresh chives.
Serve immediately or chill for 30 minutes for the flavors to develop.
Nutrition
- Serving Size
- 1 g
- Calories
- 70 kcal
- Protein Content
- 4 g
- Carbohydrate Content
- 0.5 g
- Fat Content
- 5 g
