Deviled eggs. The very words conjure images of elegant gatherings, potlucks bursting with flavor, and effortless elegance. But are they really as intimidating as some might think? Absolutely not! This recipe, inspired by the culinary queen herself, Martha Stewart, proves that deviled eggs are surprisingly easy to make and undeniably delicious. Get ready to elevate your appetizer game with this foolproof guide to creating creamy, tangy, and perfectly seasoned deviled eggs. This recipe offers a quick dinner idea or a healthy addition to your next party spread.
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh chives (for garnish, optional)
- Paprika (for garnish)
Instructions:
Step 1: Hard-Boiling the Eggs
- Place the eggs in a single layer in a saucepan. Cover with cold water by about an inch.
- Bring the water to a rolling boil over high heat.
- Once boiling, remove from heat, cover, and let the eggs sit in the hot water for 10-12 minutes.
- Drain the hot water and immediately run cold water over the eggs until they are completely cool. This helps prevent green yolks.
Step 2: Preparing the Yolks
- Gently tap the eggs all over to create small cracks in the shell.
- Peel the eggs under cold running water. This makes peeling much easier.
- Separate the egg yolks from the whites and place the yolks in a medium bowl. Carefully chop the whites into small pieces and set aside. You can use these in salads or other dishes later.
Step 3: Making the Deviled Egg Filling
- Add mayonnaise, mustard, white wine 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. You can use a potato masher if you prefer a coarser texture.
- Gently fold in the chopped egg whites.
Step 4: Assembling and Serving
- Spoon the deviled egg mixture into a piping bag fitted with a large round tip (or use a spoon).
- Pipe or spoon the filling back into the egg white halves.
- Garnish with paprika and chopped chives (if using).
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Tips for Perfect Deviled Eggs:
- For perfectly peeled eggs: Add a teaspoon of baking soda to the boiling water. This helps the shell separate more easily from the egg white.
- Don't overcook the eggs: Overcooked eggs will have dry, crumbly yolks, which are not ideal for deviled eggs.
- Use high-quality mayonnaise: The flavor of the mayonnaise will significantly impact the taste of your deviled eggs.
- Get creative with your garnish: Besides paprika and chives, you can garnish with everything bagel seasoning, bacon bits, or even a sprinkle of cayenne pepper for an extra kick.
Variations:
- Spicy Deviled Eggs: Add a pinch of cayenne pepper or a dash of hot sauce to the filling.
- Bacon Deviled Eggs: Crumble cooked bacon and mix it into the filling.
- Avocado Deviled Eggs: Mash in half an avocado for a creamy, healthy twist.
Nutritional Information (per egg half, approximate):
- Calories: Approximately 70-80
- Protein: Approximately 4 grams
- Fat: Approximately 6 grams
These homemade deviled eggs are sure to impress your guests and become a family favorite. Enjoy this delicious and easy recipe – perfect for any occasion! They're a simple yet elegant addition to any menu, making them a go-to for both everyday meals and special celebrations. From quick dinner ideas to elegant appetizers, these deviled eggs are a versatile and delicious choice.