Deviled Eggs Recipe
Particularly popular at holiday dinners like Easter, Deviled Eggs are a classic favorite. Our recipe features a basic deviled egg recipe, but we also give you numerous options for garnishes that will shake up the taste of your deviled egg tray. Offer one version, or try several options on your holiday serving tray. Your guests will enjoy sampling the new and unique flavors of your deviled eggs.
- 6 pcs Eggs
- ¼ cup Mayonnaise can also substitute plain Greek yogurt
- Salt and Pepper to taste
- Bacon Bits
- Parmesan Cheese
- Pickled Relish
- Diced Onion
- Sun-Dried Tomatos
- Jalapeno Peppers
- Diced Ham and shredded cheddar cheese
- Balack Olives Chopped or Sliced
- Black Srsame seeds
- Sprigs of DIll
Start with your eggs at room temperature. Bring a saucepan of water to a full boil over medium heat. Gently drop the eggs into the hot water. Reduce the heat to a low simmer and cook the eggs this way for about 12 to 15 minutes. The water should still be bubbling, but you don’t want a full rolling boil either.
Pour the hot water off of the eggs and start running cold water over them in the sink. Let the eggs sit in cold water for about five minutes. You can add ice to this water to really cool the eggs completely.
Peel the eggs under cold running water, placing them in a bowl one at a time. Pat the egg halves dry with a paper towel.
Use a knife to cut the eggs in half lengthwise. Use a teaspoon to gently pry the cooked yolks from the sliced egg halves and put the yolks together in a small mixing bowl. If you have a deviled egg serving platter, put the halves on it as you create the mixture for filling the eggs.
Into the bowl containing the egg yolks, measure out your mayonnaise (or Greek yogurt) mustard, and a few dashes of salt and pepper.
Use a fork to mash the egg yolks together with all the other ingredients. Continue to mash and stir until this mixture is smooth and creamy.
Using a spoon, scoop the yolk filling into the egg halves, evenly dividing the mixture among the eggs. If you want to get very fancy in your presentation, you can use a pastry bag with a large star tip to pipe the filling into the eggs.
Sprinkle the paprika over the yolks as a garnish or use some of our other suggested garnishes.
Chill in the refrigerator for about two hours before serving. Store the eggs tightly covered in the refrigerator for up to five days.
In the thirteenth century, the Spanish recorded the idea of mashing the egg yolks to create a filling for hard-boiled eggs. This method of preparing eggs spread all across Europe by the fifteenth century, but it wasn’t until the 1800s that the dish was called Deviled Eggs. The name “deviled” was given to any food that was dressed up with spicy seasonings and sauces during that time period.
Most of the time, modern-day cooks use mayonnaise to create the filling for deviled eggs, but if you like, you can use sour cream or Greek yogurt to create the filling. If you do this, you may want to add a teaspoon of vinegar to add additional tang to the filling. Or you can choose some of the optional garnishes that we included as part of the ingredients list below to kick up the flavor of our recipe for Deviled Eggs.
While we offer many garnishes as a part of our recipe list, we don’t expect you to use more than two or three on a single deviled egg. Choose items that you think might pair well, such as chives and sun-dried tomatoes, bacon bits with Parmesan cheese, or black olives with parsley. Of course, classic, simple deviled eggs generally are garnished with a light dusting of paprika before serving.
You can buy a serving plate for deviled eggs that feature about a dozen small indentations to keep the eggs from sliding around on a platter. While this dish is nice, you don’t have to buy a dish just for this appetizer. You can simply arrange the deviled eggs nicely on a decorative cutting board or in a casserole dish.
You might want to add gherkin pickles, cherry tomatoes, olives, and other finger foods to make an attractive, savory appetizer tray. You can place these things in small bowls or use a bed of lettuce or parsley to fill in the spaces.
Be sure when you serve the deviled eggs that you do not leave them out at room temperature for more than two hours. Eggs and mayonnaise both can harbor bacteria that cause food poisoning, so keep them as cold as possible. Once everyone has been through the serving line, pop your appetizer tray back in the fridge until people start looking for second servings.
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