Sometimes the simplest recipes work best, including this recipe.
This deviled egg recipe starts by skimming a fully boiled egg and mashing it into a creamy filling. A favorite for any gathering.
We love that they move forward easily and are a crowd favourite.
Deviled eggs are always a snack!
So what is a deviled egg? These are hard-boiled eggs that have the yolks removed, ground into a creamy mixture, and then reconstituted into egg whites and served.
- Customize with your favorite flavors like pickled dill, chopped olives, and scallions.
- Deviled eggs are naturally low-carb, make a great snack, and can be kept in the refrigerator for several days.
- You just need a few simple ingredients that you probably already have in your kitchen.
- Deviled eggs can be made days in advance, perfect for parties. Add to a plate with some cheese and crackers.
deviled egg ingredients
egg – Hard-boiled eggs are sufficient for this recipe. Be careful not to tear the shell with the egg white.
filling – Egg yolks, mayonnaise, vinegar and a little mustard are the traditional ingredients for this recipe.
variation
This is a basic deviled egg recipe and we love it as is, but you can add any of the following to change the flavor.
- sweet and sour pickles, chopped pickles, or pickle juice
- Sprinkle with crumbled bacon jalapeno pepper
- chopped celery or mashed avocado
- Garnish with crispy bacon or capers
- Swap out the mustard for Dijon mustard, or a little horseradish for a bolder flavor.
- Replace some or all of the mayonnaise with Greek yogurt for a lighter version.
How to make deviled eggs
- Cook eggs: Hard-boil eggs (see our favorite method below), drain and place in an ice bath.
- Mash yolk: Cut the eggs in half lengthwise and remove the yolk (as per recipe below)Use a fork to mash with mayonnaise and seasonings until creamy.
- Fill the eggs: Spoon (or squeeze with a piping bag) yolk mixture into egg whites.
- garnish Sprinkle with paprika, chives, or fresh herbs, if desired.
Egg dishes for deviled eggs
Cook hard-boiled eggs using one of the following methods: The air fryer is my favorite method because it doesn’t require water and the shell slides right off.
best deviled egg tips
- Regardless of the cooking method, don’t skip the ice bathIt stops the cooking process and keeps the yolk bright yellow making it easier to peel.
- Eggs can be boiled several days in advance.
- Old eggs peel better than fresh eggs.Instant Pot and air fryer eggs easy to peel off.
- Peel the shell under running water, and peel the shell while soaking water between the shell and the egg.
- in order to very smooth fillingif you like, put it in a food processor.
- Sprinkle the bean paste into the egg or put it in a piping bag for a beautiful finish.
Storage of Deviled Eggs
Eggs can be boiled several days in advance (boiled eggs can be stored for a week in total).
Place the halved egg whites on a plate, wrap in plastic wrap, and place the egg yolk mixture in a ziplock bag. When ready, fill the egg whites with the yolk mixture, garnish, and serve!
Leftovers should be stored in an airtight container in the refrigerator. Stored for up to 3 days. Mash the leftovers with a fork and make an egg salad sandwich for lunch!
delicious deviled eggs
What’s your favorite way to make deviled eggs? Let us know in the comments below!
Deviled egg recipe how to make
This classic deviled egg recipe is easy to make as a side dish, appetizer, or even a healthy snack!
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Carefully peel the cooled hard-boiled eggs, leaving the whites intact, and cut in half lengthwise.
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Remove the yolks to a medium bowl and place the whites on a platter.
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With a fork, mash the egg yolks into fine crumbles.
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Add mayonnaise, vinegar, mustard, salt and pepper and mix until smooth.
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Just before serving, spoon or pastry bag the creamy yolk mixture into each egg white.
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Garnish with a sprinkle of paprika and fresh dill weed.
Prepare hard-boiled eggs any way you like. After the eggs are cooked, place them in a bowl of cold water and ice for at least 5 minutes.
Use a spoon or pastry bag to fill the egg. If you don’t have a piping bag, put the cream of yolks in a punching bag and cut off the corners. Squeeze the mixture into the whites.
Leftovers can be stored in the refrigerator for up to 2 days.
Serving: 1egg | | calorie: 63 | | protein: 2g | | obesity: Fiveg | | saturated fat: 1g | | cholesterol: 83mg | | sodium: 89mg | | potassium: 30mg | | Vitamin A: 120IU | | calcium: 12mg | | iron: 0.4mg
Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
course Appetizer/side dish
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