Description
This classic deviled eggs recipe offers a creamy, tangy, and perfectly seasoned filling nestled inside tender hard-boiled egg whites. With a blend of mayonnaise, Dijon mustard, white vinegar, and sweet pickle relish, these deviled eggs make an irresistible appetizer or party snack. Optional ingredients like celery, red onion, and hot sauce add extra texture and spice, while paprika garnish enhances their visual appeal.
Ingredients
Scale
Eggs
- 12 large eggs
Filling
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1 teaspoon sweet pickle relish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika, plus more for garnish
Optional Ingredients
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped red onion
- Hot sauce, to taste
Instructions
- Hard Boil the Eggs: Place eggs in a single layer in a saucepan and cover with cold water about an inch above the eggs. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 12-14 minutes depending on their size to ensure they are fully hard-boiled.
- Prepare Ice Bath: While the eggs sit, fill a large bowl with ice and cold water to prepare an ice bath. This will stop the cooking process and make peeling easier.
- Cool Eggs: Transfer the eggs carefully to the ice bath and let them cool completely for 10-15 minutes.
- Peel Eggs: Gently tap each egg all over to crack the shell. Peel under cold running water, starting at the larger end where the air pocket typically is. Rinse and pat dry.
- Prepare Filling: Halve the peeled eggs lengthwise. Carefully remove the yolks into a medium mixing bowl and set the whites aside. Mash the yolks until smooth with a fork or whisk.
- Add Ingredients: To the mashed yolks, add mayonnaise, Dijon mustard, white vinegar, sweet pickle relish, salt, pepper, and any optional ingredients like chopped celery, red onion, or hot sauce to taste.
- Mix Filling: Thoroughly mix all the ingredients until the filling is creamy and well combined.
- Taste and Adjust: Taste the yolk mixture and adjust salt, pepper, or hot sauce to your preference for optimal flavor.
- Fill Egg Whites: Using a spoon or piping bag, fill each egg white half with the yolk mixture, creating neat mounds of filling.
- Garnish: Lightly sprinkle the filled eggs with paprika for color and flavor. You may also add herbs, crispy bacon bits, or everything bagel seasoning if desired.
- Chill: Refrigerate the deviled eggs for at least 30 minutes to allow flavors to meld and serve chilled.
- Serve: Arrange the deviled eggs on a platter and serve cold as an appetizer or party snack.
Notes
- Use eggs that are a few days old for easier peeling.
- Adjust the amount of Dijon mustard and vinegar to suit your taste preferences.
- Optional add-ins like celery and red onion add crunch and color but can be omitted for a smoother filling.
- For a spicier kick, add hot sauce incrementally and taste as you go.
- Store deviled eggs covered in the refrigerator and consume within 2 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
