Deviled eggs. The quintessential party snack, the perfect picnic addition, the unexpectedly satisfying midnight craving. But let's be honest, sometimes deviled eggs can be… blah. This recipe, inspired by the culinary queen herself, Martha Stewart, takes this classic to the next level, offering a creamy, tangy, and utterly delicious experience that will impress even the most discerning palate. Forget those dry, bland deviled eggs of the past; get ready for a flavor explosion that will redefine your expectations. This recipe is perfect for those seeking easy recipes and healthy meals that are also quick dinner ideas. Homemade cooking doesn't get much better than this!
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon paprika
- 1/2 teaspoon celery salt
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- Salt and freshly ground black pepper to taste
- Fresh chives, finely chopped (for garnish)
- Paprika (for garnish)
Instructions:
Step 1: Hard-Boil the Eggs
Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes. Drain the hot water and run cold water over the eggs until completely cool. This helps prevent that greenish ring around the yolk.
Step 2: Peel and Separate
Carefully peel the eggs under cold running water. This makes peeling much easier! Once peeled, cut the eggs in half lengthwise and gently remove the yolks, placing them in a medium bowl.
Step 3: Make the Filling
Add the mayonnaise, Dijon mustard, white wine vinegar, paprika, celery salt, cayenne pepper (if using), salt, and pepper to the bowl with the yolks. Mash the yolks with a fork until smooth and creamy. Taste and adjust seasonings as needed – you might want a little more vinegar for extra tang or a pinch more cayenne for heat.
Step 4: Fill and Garnish
Spoon or pipe the yolk mixture evenly into the egg white halves. For a neater presentation, use a piping bag or a ziplock bag with a corner snipped off. Sprinkle with fresh chives and a light dusting of paprika for a beautiful and flavorful finish.
Cooking Tips for Perfect Deviled Eggs:
- For perfectly peeled eggs: Add a teaspoon of baking soda to the boiling water. This helps the shells release more easily.
- Don't overcook the eggs: Overcooked eggs will result in dry, crumbly yolks. 10 minutes is the sweet spot for perfectly cooked eggs.
- Use good quality mayonnaise: The mayonnaise is the base of the filling, so using a flavorful mayonnaise will make a big difference.
- Get creative with garnishes: Try other garnishes like chopped bacon, everything bagel seasoning, or a drizzle of sriracha.
Variations:
- Spicy Deviled Eggs: Add a pinch of hot sauce or a dash of your favorite hot pepper flakes to the filling.
- Avocado Deviled Eggs: Mash in half an avocado with the yolks for a creamy, healthy twist.
- Bacon Deviled Eggs: Crumble cooked bacon and mix it into the filling.
Nutritional Information (per egg half):
- Calories: Approximately 70-80
- Protein: Approximately 3-4 grams
- Fat: Approximately 6-7 grams
These Martha Stewart-inspired deviled eggs are a delightful addition to any gathering or a satisfying snack on their own. The creamy texture and vibrant flavors are sure to become a new favorite. Enjoy these delicious dishes – they're one of the best recipes you'll ever make!