Perfect Homemade Deviled Eggs
Perfect Homemade Deviled Eggs are a timeless classic that impresses with their creamy, flavorful filling and satisfying texture.
Equipment
- Saucepan
- Mixing Bowl
- Slotted Spoon
- Ice Bath Bowl
Ingredients
Ingredients
- 6 large Eggs Fresh large eggs for the base of the dish.
- 1/4 cup Mayonnaise Adds richness and moisture to the filling.
- 1 tablespoon Yellow Mustard Provides a tangy kick to the filling.
- 1 pinch Salt Enhances the flavor of the filling.
- 1 dash Paprika Used as a garnish for color and flavor.
- 1 dash Black Pepper Adds a hint of heat to the filling.
- 1 tablespoon Chives (optional) Finely chopped for garnish or mixed into the filling.
Instructions
- Start by boiling the eggs: Place six large eggs in a saucepan and cover them with cold water, ensuring the water level is about an inch above the eggs. Turn the heat to high and bring the water to a rolling boil.
- Once boiling, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for about 12 minutes.
- Prepare an ice bath by filling a large bowl with ice and cold water.
- After 12 minutes, carefully transfer the eggs to the ice bath using a slotted spoon. Allow them to cool for at least 5-10 minutes.
- Once cooled, gently tap each egg on a hard surface to crack the shell, then peel the eggs under running water.
- Slice each egg in half lengthwise and scoop out the yolks into a mixing bowl. Set the egg whites aside on a serving platter.
- Add ¼ cup of mayonnaise, 1 tablespoon of yellow mustard, and a pinch of salt to the bowl with the egg yolks. Mash the yolks and mix until smooth.
- Sprinkle in a dash of freshly cracked black pepper and mix well. Adjust seasoning to taste.
- Fill each egg white half with the yolk mixture. Be generous with the filling.
- Sprinkle a little paprika over the filled eggs for garnish and top with finely chopped chives if desired.
- Serve immediately or refrigerate until ready to serve. Best enjoyed chilled!
Notes
Leftover deviled eggs should be stored in an airtight container in the refrigerator for up to two days.