Why Make This Recipe
Deviled eggs are a classic appetizer that everyone loves. They are easy to make, full of flavor, and perfect for gatherings. Whether you’re hosting a party, having a picnic, or just looking for a tasty snack, deviled eggs are a great choice. They are creamy, tangy, and can be customized in many ways to suit your taste.
How to Make Deviled Eggs
Ingredients
- 12 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon butter, softened
- 2 teaspoons yellow mustard
- 2 teaspoons dijon mustard
- 2 teaspoons sweet gherkin pickle juice
- 1 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- dash of Tabasco sauce (optional)
- paprika (for sprinkling)
- bacon pieces (optional)
Directions
- Place the eggs in a large saucepan and cover them with water.
- Transfer the saucepan to the stovetop over high heat until the water begins to boil.
- Boil the eggs for one minute, cover with a lid, and then remove from heat.
- Allow the eggs to sit for 17 minutes, then drain and transfer them to an ice bath.
- Once cooled, peel the eggs and set them aside.
- Slice the eggs in half lengthwise and remove the yolks.
- Transfer the yolks to a medium-sized bowl. Add the mayonnaise, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce (if using).
- Use a fork to mash the mixture well.
- Spoon the filling into each egg white.
- Sprinkle with paprika and bacon (if using) and serve. If desired, top with a small slice of sweet gherkin pickle.
How to Serve Deviled Eggs
Deviled eggs can be served in a variety of ways. You can arrange them on a platter or use an egg tray for display. They are best served chilled. For an added flair, garnish with fresh herbs or a sprinkle of additional spices. These eggs make a great finger food that guests can easily grab and enjoy.
How to Store Deviled Eggs
To store deviled eggs, place them in an airtight container and refrigerate. They are best eaten within 2 days. If you have leftover filling, keep it separate and fill the eggs just before serving for the freshest taste.
Tips to Make Deviled Eggs
- Make sure to let the eggs cool completely before peeling them for easier peeling.
- Adjust the seasonings to your liking; feel free to add more mustard for tanginess or more sugar for sweetness.
- To make them extra special, try adding ingredients like chopped herbs, olives, or cheese to the filling.
Variation
You can easily customize deviled eggs to fit your taste. Some popular variations include adding avocado for creaminess, bacon bits for a smoky flavor, or spicy sriracha for a kick. You can also experiment with different types of mustard or pickles.
FAQs
1. How long can deviled eggs sit out?
Deviled eggs should not sit out for more than 2 hours to avoid spoilage.
2. Can I make deviled eggs ahead of time?
Yes, you can prepare the filling ahead of time and store it in the refrigerator. Fill the egg whites just before serving.
3. What is the best way to boil eggs for deviled eggs?
The method described above, boiling for one minute and then letting them sit off the heat, is a great way to achieve perfect hard-boiled eggs.
Deviled Eggs
Ingredients
Method
- Place the eggs in a large saucepan and cover them with water.
- Transfer the saucepan to the stovetop over high heat until the water begins to boil.
- Boil the eggs for one minute, cover with a lid, and then remove from heat.
- Allow the eggs to sit for 17 minutes, then drain and transfer them to an ice bath.
- Once cooled, peel the eggs and set them aside.
- Slice the eggs in half lengthwise and remove the yolks.
- Transfer the yolks to a medium-sized bowl. Add the mayonnaise, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce (if using).
- Use a fork to mash the mixture well.
- Spoon the filling into each egg white.
- Sprinkle with paprika and bacon (if using) and serve. If desired, top with a small slice of sweet gherkin pickle.