Deviled eggs are a classic appetizer that brings a touch of elegance to any gathering. They are simple to make, delicious, and can be customized to suit your taste. Whether you are hosting a party or need a quick snack, deviled eggs are always a hit.
Why Make This Recipe
This recipe for classic deviled eggs is perfect for any occasion. It’s easy to follow, requires only a few ingredients, and is guaranteed to please your guests. Plus, deviled eggs are nutritious and a great source of protein, making them a perfect addition to your meal or snack lineup.
How to Make Classic Deviled Eggs
Ingredients:
- 6 large eggs
- ¼ cup plain Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard (or to taste)
- 1 teaspoon apple cider vinegar
- Salt and pepper (to taste)
- Smoked paprika (or sweet paprika, for sprinkling)
Directions:
Hard Boil the Eggs:
- Start by placing the eggs in a pot and covering them with cold water.
- Bring the water to a boil over medium-high heat.
- Once boiling, remove the pot from heat, cover it, and let the eggs sit for about 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water to cool for 5-10 minutes. This will make them easier to peel.
Make the Deviled Eggs:
- Peel the hard-boiled eggs and slice each egg in half lengthwise.
- Gently scoop the yolks into a bowl and place the egg whites on a serving platter.
- Mash the yolks with a fork and add Greek yogurt or mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle with smoked paprika or sweet paprika for added flavor and decoration.
How to Serve Classic Deviled Eggs
Serve the deviled eggs on a platter for everyone to enjoy. They are perfect for parties, picnics, or as a simple snack. You can also garnish them with fresh herbs or chives for an extra pop of color.
How to Store Classic Deviled Eggs
Store any leftover deviled eggs in an airtight container in the refrigerator. They taste best when eaten within 2-3 days. If possible, keep the filling and egg whites separate until you’re ready to serve to maintain freshness.
Tips to Make Classic Deviled Eggs
- Use older eggs for easier peeling.
- Adjust the flavor by adding ingredients like hot sauce or relish.
- For a creamier texture, use a combination of Greek yogurt and mayonnaise.
Variation
Try adding some chopped bacon or herbs like dill or chives to the yolk mixture for a twist on the classic recipe. You can also experiment with different types of mustard or vinegar for unique flavors.
FAQs
1. Can I use mayonnaise instead of Greek yogurt?
Yes, you can use mayonnaise if you prefer a creamier texture. Greek yogurt is a healthier option, but both will taste great.
2. How can I prevent my eggs from cracking while boiling?
Make sure to start with cold water and gradually heat the eggs. You can also gently poke a small hole in the larger end of the egg to prevent cracking.
3. Can deviled eggs be made ahead of time?
Yes, you can make deviled eggs a day in advance. Just be sure to store them in the refrigerator until you’re ready to serve them.
Classic Deviled Eggs
Ingredients
Main Ingredients
- 6 large large eggs Use older eggs for easier peeling.
- ¼ cup plain Greek yogurt or mayonnaise Both work well, use Greek yogurt for a healthier option.
- 1 teaspoon Dijon mustard Adjust to taste.
- 1 teaspoon apple cider vinegar
- to taste none Salt
- to taste none Pepper
- to taste none Smoked paprika or sweet paprika For sprinkling on top.
Instructions
Hard Boil the Eggs
- Place the eggs in a pot and cover them with cold water.
- Bring the water to a boil over medium-high heat.
- Once boiling, remove the pot from heat, cover it, and let the eggs sit for about 12 minutes.
- Transfer the eggs to a bowl of ice water to cool for 5-10 minutes.
Make the Deviled Eggs
- Peel the hard-boiled eggs and slice each egg in half lengthwise.
- Gently scoop the yolks into a bowl and place the egg whites on a serving platter.
- Mash the yolks with a fork and add Greek yogurt or mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle with smoked paprika or sweet paprika for added flavor and decoration.
