recipe

Deviled Eggs: the classic appetizer recipe to make for all your parties

Total time: 50 Min
Difficulty: Low
Serves: 12 people
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Whether planning a picnic, hosting a potluck, having friends over for game day, or laying out a Thanksgiving spread, deviled eggs always make an amazing appetizer. Creamy, rich, with a subtle hint of tanginess, deviled eggs are a popular staple for any get-together.

This simple recipe couldn't be easier to make. All you need are eggs, apple cider vinegar, Dijon mustard, and some mayo – all ingredients you probably already have in your kitchen. Deviled eggs are super easy to customize as well – use your favorite toppings to take them to the next level!

Your Essential Tips for Making the Best Deviled Eggs

No apple cider vinegar? Try white wine vinegar or Champagne vinegar instead.

For the best flavor, use full-fat mayo. Low-fat mayo can also be used as a substitute.

If you want to make healthier deviled eggs, use Greek yogurt instead of mayonnaise.

Jazz up your deviled eggs by topping them with chopped parsley or chives, crumbled bacon or pancetta, a splash of pickle juice, smoked paprika, cayenne pepper, truffle salt, or a dash of hot sauce.

Keep deviled eggs in the fridge until it's time to serve them.

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Deviled Egg Variations

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.

How to Store Deviled Eggs

Put your deviled eggs in an airtight container and pop them in the fridge. They'll last for up to 4 days.

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Ingredients
Large eggs
6
full-fat mayonnaise
3 tbsp
Dijon mustard
1 tsp
Apple cider vinegar
1 tsp
kosher salt and freshly ground black pepper to taste
paprika, for garnish (optional)

How to Make Deviled Eggs

Pour cold water and salt into a large pot. Gently put the eggs in the water.

Bring to a boil and cook for 14 minutes. While the eggs are cooking, pour cold water and ice into a large bowl.

In the meantime, add mayo, Dijon mustard, vinegar, salt, and pepper in a bowl, then mix.

When the eggs are cooked, remove them from the water.

Place the eggs in the icy water and leave them to cool for a few minutes.

Once cooled, peel the eggs. Using a sharp knife, cut an egg in half lengthwise.

Scoop out the yolk and put it in a bowl. Set the egg whites on a plate. Repeat with remaining eggs.

Break up the yolks with a fork. Mash in . Mix well until smooth and creamy.

Add a spoonful of the egg yolk mixture to the center of each egg white.

Garnish with paprika if desired.

Serve immediately or store in the fridge until ready to serve.

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