Deviled Eggs
Classic hard-boiled eggs with a creamy, tangy filling that's customizable with your choice of flavor profiles. A versatile appetizer that works for any occasion.
Ingredients
Method
Place eggs in a pot and cover with cold water by 1 inch. Bring to a boil over high heat, then remove from heat, cover, and let sit for 12 minutes.
Transfer eggs to an ice bath and let cool for at least 5 minutes, then peel gently under cool running water, starting from the wider end.
Slice each egg in half lengthwise and carefully remove yolks into a small bowl; arrange white halves on a platter.
Mash yolks with a fork until smooth or press through a sieve for a creamier texture.
Mix mashed yolks with mayonnaise, Dijon mustard, paprika, acid (lemon/lime juice or vinegar), and optional flavor base (garlic, hot sauce, or Worcestershire) until well combined.
Season with salt and black pepper to taste. Adjust consistency with additional mayo or acid as needed.
Spoon or pipe filling into each egg white half, using a small spoon or piping bag for neat presentation.
Dust lightly with paprika and garnish with fresh herbs, crispy toppings, or capers. Serve chilled or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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