Easy Deviled egg recipe
They're the irresistible stars of potlucks, picnics, and snack cravings—deviled eggs! And guess what? Crafting these creamy, flavor-packed bites is simpler than you might think. Let's dive into the recipe, shall we?
Ingredients
- 12 large eggs fresh from the carton
- 1/2 cup mayonnaise your favorite brand will do the trick
- 2 tablespoons mustard Dijon for a tangy bite, yellow for a milder kick
- 1/2 teaspoon paprika for a sprinkle of smoky magic dust
- Salt and pepper to taste—don't be shy!
- Optional toppings: diced pickles crumbled bacon, chives, sriracha, or get creative with your favorites!
Instructions
The Perfect Hard-Boiled Eggs:
- Place eggs in a saucepan, covered with cold water. Add a pinch of salt to prevent cracking.
- Bring to a boil, then immediately remove from heat and cover.
- Let eggs sit for 12 minutes (for creamy yolks) or 15 minutes (for firmer centers).
- Run cold water over eggs or transfer to an ice bath to stop cooking. Peel gently.
The Devilish Transformation:
- Slice eggs in half lengthwise. Scoop yolks into a bowl, leaving whites intact as edible cups.
- Mash yolks with a fork until smooth. Add mayonnaise, mustard, salt, and pepper. Mix well.
- Spoon the yolk mixture back into the egg white cups. Pipe it for fancy swirls, or go rustic for casual charm.
- Sprinkle with paprika and your favorite toppings.