[ad_1]
This Classic Deviled Eggs recipe is a favorite side dish to serve for brunch, breakfast or even next to Thanksgiving dinner.
We love that they’re easy to make ahead and a crowd favorite.
A Classic Side Recipe
So, what are deviled eggs? These are hard boiled eggs that have the yolks removed, mashed into a creamy mixture, and added back into the egg whites for serving.
They’re a holiday staple in our family next to a honey-baked ham with ambrosia salad and scalloped potatoes.
- Add your own favorite variations from dill pickles to minced olives or green onion.
- Deviled eggs are a naturally low-carb snack and keep well for a few days.
- They are made with just a few simple ingredients that are generally found in most kitchens.
- And finally, deviled eggs are the best to make ahead for a crowd. They also look pretty served on a platter or a plate with some cheese and/or crackers.
What does “deviled” mean? Back in the 1700s, foods prepared with vinegar, mustard, and spicy or zesty ingredients were termed deviled although it mainly referred to meats and not eggs at the time.
Ingredients & Variations
EGGS: Any eggs will do for this recipe. Remember to peel them gently so the shell does not tear at the white flesh of the egg.
THE FILLING: The yolk, mayonnaise, vinegar, and tiny bit of mustard are the traditional ingredients in this recipe.
VARIATIONS: Sprinkle the eggs with crumbled bacon and jalapenos or try any of the following:
-
- add relish or chopped pickle
- mashed avocado
- horseradish
- swap the mustard for dijon mustard for a bolder flavor.
- swap some or all of the mayo for Greek yogurt for a lighter version.
How to Make Deviled Eggs
- Cook Eggs: Hard boil eggs (see our favorite methods below), cool, & peel.
- Mash yolks: Cut the eggs in half & remove the yolks (per the recipe below). Use a fork to mash them with mayonnaise & seasonings until creamy.
- Fill the eggs: Spoon the egg yolk mixture (or pipe with a piping bag) into the egg whites. Garnish with paprika or chives if desired.
Cooking Eggs for Deviled Eggs
Cook the hard boiled eggs using any of the following methods (air fryer is my favorite followed by instant pot):
PRO TIP: Once cooked, place eggs in an ice bath (a large bowl of cold water with ice cubes) regardless of the method used to cook them. The ice bath stops the cooking process, keeping the yolk a nice bright yellow color and helps make them easier to peel.
Tips for Peeling Boiled Eggs
- Older eggs tend to peel better than fresh eggs.
- Instant pot and air fryer eggs peel the easiest.
- Peel under cool running water allowing the water to slip between the shell and the egg while peeling off the shell.
Storing Deviled Eggs
To make ahead, cook eggs and keep whites & yolk mixture separate for up to 2 days. Place the egg white halves on a plate and wrap in plastic wrap, keep the yolk mixture in a ziptop bag. When ready, fill the egg whites with the yolk mixture, garnish, & serve!
Any leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 2 days. Leftovers can be mashed with a fork and made into an egg salad sandwich for lunch!
Serve them any time with any meal from pork chops to French dips.
What’s your favorite way to make Deviled Eggs? Let us know in a comment below!
Classic Deviled Eggs Recipe
This classic deviled eggs recipe is so easy to make as a side dish, appetizer, or even as a healthy snack!
Follow Spend with Pennies on Pinterest
-
Hard boil eggs in an instant pot, air fryer, or on the stove top. Cool eggs completely.
-
Peel eggs gently so the whites remain intact and slice in half lengthwise
-
Remove the yolks and place in a medium bowl, place the whites on a serving platter.
-
With a fork, mash the yolks into a fine crumble.
-
Add mayonnaise, vinegar, mustard, salt, and pepper, mix until smooth.
-
Just before serving, fill each egg white with the creamy yolk mixture with a spoon or a piping bag.
-
Garnish with a sprinkle of paprika and fresh dill weed.
Prepare hard-boiled eggs using your favorite method. Once cooked, place eggs in a bowl of cold water and ice for at least 5 minutes.
Use a spoon or piping bag to fill eggs. If you don’t have a piping bag, place the creamed yolk mixture into a sandwich bag and snip off the corner. Squeeze the mixture into the whites.
Store leftovers in the fridge for up to 2 days.
Serving: 1egg, Calories: 63, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 83mg, Sodium: 89mg, Potassium: 30mg, Vitamin A: 120IU, Calcium: 12mg, Iron: 0.4mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Appetizer, Side Dish
Cuisine American
[ad_2]
Source link
