Recipe: Deviled Eggs - Classic Appetizers
Discover > Texas Recipes > Recipe: Deviled Eggs - Classic Appetizers
Deviled eggs are a popular party appetizer, and for good reason. They're easy to make, healthy, creamy, and naturally bite-sized. And when it comes to experimenting with deviled eggs, hell is the limit. Once you've mastered the elusive art of boiling eggs to perfection, with the yolk retaining its bright yellowy color, the rest is easy. You can mix the yolk with spices and toppings of your choice from dill pickle to crispy bacon. Personally, my favorite is the classic version, with cream, mustard, and a hint of paprika. It's just the right amount of tart-and-tangy to camouflage the strong eggy flavor. And the best part, it's keto-friendly and paleo-approved (just switch up regular mayonnaise for a paleo-compliant one).
Avoid Using Fresh Eggs
When making deviled eggs, or any other recipe that requires hard-boiled eggs, use old eggs. Old eggs are easy to peel, once boiled. The shells will slip off the whites with little effort. Tastewise, fresh eggs are just as good as old ones, so you can use those too, but be extra careful while peeling the shells to keep the whites intact.
Hard Boiling Eggs
The key element to good deviled eggs is boiling them to perfection. If they’re over-boiled, the outer skin of the yolk will turn darkish green and the eggs will have a strong sulfurous odor. This happens because as the yolk cooks, the sulfur in egg whites reacts with the iron in the yolk and forms ferrous sulfide. To avoid overcooking eggs, follow this boiling method diligently and the eggs will turn out perfect every single time.
Place the eggs in a saucepan and add enough water to cover the eggs by 1 ½ inch. Bring the water to a boil on high heat. When the water starts bubbling, turn the heat to low and allow the eggs to cook for a minute. Then take the saucepan off the heat, cover, and leave for 14 minutes. Scoop out the eggs with a slotted spoon and rinse them under cold water for one minute.
Making Deviled Eggs
Scoop out the yolks
Slice the boiled eggs in half and using a spoon, gently scoop out the yolks and put them in a bowl.
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Stuff Yolks into the Whites
Stuff a tbsp of yolk mash into the egg whites. Sprinkle with paprika and serve.
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Classic Deviled Eggs
Ingredients
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- Freshly ground black pepper
- Smoked Spanish paprika, for garnish
Instructions
- Cook the eggs. In a saucepan, place eggs in a single layer with water up to 1 1/2 inches above the eggs. Heat on high until water begins to boil. Turn the heat to low, cover and cook for 1 minute. Remove from heat and leave covered for 14 minutes. Rinse under cold water continuously for a minute.
- Separate Egg Whites and Yolks. Carefully peel eggs under cool running water. Dry gently with paper towels. Slice eggs half lengthwise. Remove yolks and collect in a medium bowl. Place the whites on the serving platter. Mash the yolks into a fine crumble using a fork. Combine egg yolks with mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Assemble. Fill the egg whites with heaping teaspoons of the yolk mixture. Egg yolk mixture may be piped unto the whites for presentation, as well. Sprinkle with paprika and serve.
Nutrition Facts
Calories
191.34Fat
16.82Sat. Fat
3.71Carbs
0.77Fiber
0.16Net carbs
0.62Sugar
0.37Protein
8.54Sodium
269.24Cholesterol
251.4
