Deviled eggs. Just the name conjures up images of potlucks, picnics, and effortless elegance. These creamy, tangy little bites are a timeless favorite, perfect for any occasion – from a casual weeknight snack to a sophisticated party appetizer. This recipe uses the rich, creamy goodness of Hellmann's mayonnaise to create deviled eggs that are truly unforgettable. Forget complicated techniques; this recipe is surprisingly simple and delivers maximum flavor. Get ready to elevate your deviled egg game!
Ingredients:
- 6 large eggs
- 1/4 cup Hellmann's mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Chopped chives or fresh parsley for garnish
Instructions:
Step 1: Hard-Boiling the Eggs
- Place the eggs in a single layer in a saucepan. Cover them with cold water by about an inch.
- Bring the water to a rolling boil over high heat.
- Once boiling, immediately remove the pan from the heat, cover, and let the eggs sit in the hot water for 10-12 minutes. This method produces perfectly cooked eggs with easy-to-peel shells.
- After 12 minutes, drain the hot water and run cold water over the eggs for a few minutes to stop the cooking process. This also makes them easier to peel.
Step 2: Peeling and Halving the Eggs
- Gently tap the eggs all over on a hard surface to create small cracks in the shells.
- Peel the eggs under cold running water. The shells should slip off easily. If they don't, continue running cold water and gently peel.
- Carefully cut each egg in half lengthwise and remove the yolks to a medium-sized bowl.
Step 3: Making the Deviled Egg Filling
- Add the mayonnaise, mustard, vinegar, paprika, salt, and pepper to the bowl with the egg yolks.
- Mash the yolks with a fork until they are completely smooth and creamy. If you prefer a smoother filling, you can use a potato masher or electric mixer.
Step 4: Filling and Garnishing
- Spoon or pipe the yolk mixture evenly into the egg white halves.
- Garnish with chopped chives or parsley, if desired, for a pop of color and fresh flavor.
Step 5: Serve and Enjoy!
Chill your deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the filling to firm up. They're best enjoyed within a day or two of making them.
Cooking Tips for Perfect Deviled Eggs:
- For easier peeling: Add a teaspoon of baking soda to the water when boiling the eggs.
- Prevent a rubbery texture: Don't overcook the eggs. Start checking for doneness around 10 minutes.
- For a richer flavor: Use homemade mayonnaise for an even creamier and more flavorful filling.
- Get creative with toppings: Experiment with different garnishes like bacon bits, everything bagel seasoning, or a sprinkle of cayenne pepper for a spicy kick.
Variations:
- Spicy Deviled Eggs: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the yolk mixture.
- Avocado Deviled Eggs: Mash in 1/4 of an avocado along with the yolks for a creamy, healthy twist.
- Bacon Deviled Eggs: Crumble cooked bacon and sprinkle it over the filling.
Nutritional Information (per serving, approximate):
Calories: Approximately 70-80 calories Protein: Approximately 3-4 grams Fat: Approximately 6-7 grams Carbohydrates: Approximately 1 gram
This easy deviled egg recipe is a guaranteed crowd-pleaser. Perfect for quick dinner ideas, potlucks, or simply satisfying a craving for a delicious and satisfying snack. Enjoy!