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Classic Deviled Eggs Recipe

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3.9 from 11 reviews

This classic Deviled Eggs recipe offers a creamy, tangy filling made from hard-boiled egg yolks, mayonnaise, mustard, and sweet pickle cubes, seasoned with salt and pepper, and finished with a variety of optional toppings for a delightful appetizer or party snack. Soft, perfectly cooked eggs filled with a smooth, flavorful mixture make these deviled eggs an all-time favorite.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 24 servings
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Ingredients

Eggs

  • 1 dozen large eggs

Filling

  • 1/4 to 1/3 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 3-4 tablespoons sweet pickle cubes (drained)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Toppings (optional)

  • Sprinkle of paprika
  • Hot sauce or sriracha
  • Chopped fresh parsley
  • Snipped fresh chives
  • Capers
  • Pimientos
  • Sprinkle of cayenne
  • Caviar
  • Cooked, crumbled bacon
  • Olive slices

Instructions

  1. Cook the eggs: Place eggs in the bottom of a large pot and cover with cold water. Bring water to a boil over high heat. Turn off heat, cover the pan, and let the eggs sit for 20 minutes to cook thoroughly but gently.
  2. Cool and peel: Drain the eggs and rinse them with cold water to stop the cooking process. Peel the cooled eggs carefully to avoid breaking the whites.
  3. Prepare the eggs for filling: Cut each peeled egg in half lengthwise. Carefully scoop out the yellow yolks and place them in a small bowl. Arrange the egg white halves neatly on a serving plate.
  4. Make the filling: Mash the egg yolks with a fork (or pastry cutter) until smooth. Add mayonnaise, yellow mustard, sweet pickle cubes, kosher salt, and black pepper. Mix well until creamy and season to taste, adding more salt or pepper if needed.
  5. Fill the egg whites: Spoon or pipe the yolk mixture back into each egg white half, mounding it slightly for a visually appealing presentation.
  6. Add toppings and serve: Garnish the filled eggs with your choice of toppings such as paprika, hot sauce, fresh herbs, capers, or bacon for extra flavor and color. Serve immediately or chill until ready to serve.

Notes

  • Mayonnaise quantity can be adjusted from 1/4 to 1/3 cup depending on desired creaminess.
  • For easier peeling, you may opt to cook eggs using an Instant Pot method as an alternative.
  • Sweet pickle cubes add a subtle crunchy sweetness; drained well to avoid watery filling.
  • Optional toppings can be customized to suit taste preferences and presentation style.
  • Store deviled eggs covered in the refrigerator and consume within 2 days for best freshness.

Find it online: https://cheftinaskitchen.com/classic-deviled-eggs-recipe/