Deviled eggs are a classic appetizer recipe but they are really delicious anytime, from parties to holidays. This great recipe is also known as stuffed eggs or Russian eggs. Super quick and easy to make, peeled hard boiled eggs are halved, stuffed and flavored with a mixture of mustard, mayonnaise, Tabasco and paprika – no vinegar is involved in this recipe. Serve this great appetizer cold or slightly warm.
Deviled eggs have ancient origins whose very first traces are thought to date back even to ancient Rome. But, where does deviled egg name come from? In the 18th century, the term "to devil" meant to cook with spicy or zesty foods, so there is no weird legend behind it. This eggs has the yolk removed and spices are added which is why they got the name deviled eggs. While the term "to devil" has largely gone away, deviled eggs are here to stay!
This recipe is a nice basic way to make deviled eggs that are sure to wow anyone. They taste great, look beautiful and are easy to make. What a perfect combination!
Making classic deviled eggs is easier than you may think. In a saucepan with boiling water, cook eggs over high heat for about 14 minutes, then place them in a ice water bath. Once cold, peel the eggs and slice in half lengthwise. Scoop out the yolks and place it in a bowl with mayonnaise, mustard, cayenne pepper, tabasco sauce, salt and pepper. Mix.
Fill each egg white hole with a spoonful of the yolk mixture. Use a star-tipped piping bag to get a fancy result. Top deviled eggs with paprika and chives.
For sweet deviled eggs, swap Dijon mustard for honey mustard, or add sweet pickle relish.
For much more flavorful deviled eggs, add bacon, cajun spices, goat cheese, fresh herbs.
For healthier deviled eggs, replace mayonnaise with Greek yogurt or sour cream.
Deviled eggs can be made a day in advance but are best if eaten within 24 hours. If you make the eggs ahead of time, store them in an airtight container in the refrigerator and hold off on the garnishes until you are about to serve them.
If you want to add acidity, you can whisk in vinegar in the filling.
Instead of Tabasco sauce you can use Sriracha, or Gochujang sauce.
You can store the yolk mixture in the refrigerator for up to 2 days, closed in a resealable plastic bag. The egg white can be made one day ahead and stored in the refrigerator, separately from the filling.
Place the eggs in a small saucepan and gently bring to a boil. Allow the eggs to boil for 14 minutes then turn off the heat.
Let the eggs cool slightly then remove and place them in an ice water bath. If you don't want to preparare an ice water bath, you can let egg cool in the fridge for at least 3-4 hours.
When the eggs are completely cool, remove them from the ice water bath and peel the shell off gently.
Slice the eggs in half lengthwise. Remove the yolks and place them yolks in a small bowl and set the egg whites aside for now.
Mix the yolks together with the mayonnaise, mustard, cayenne pepper, tabasco sauce, salt and pepper. Stir together really well so that the yolk mixture is free from lumps and light and fluffy.
Place the yolk filling in a small piping bag fitted with a star pastry tip. Fill the cavity of each of the egg whites with the yolk mixture.
Garnish with the chopped chives and a sprinkle of paprika. Serve cold.