Deviled Eggs Recipe

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Deviled eggs are an instant crowd-pleaser. They require few ingredients and take very little time to assemble. When prepared with exceptional ingredients, deviled eggs are sinfully delicious.

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And just a pinch of paprika on top will make your deviled eggs pop with color and flavor!

Click here for the recipe for ‘Deviled Eggs’

The most basic deviled eggs have mayonnaise, mustard, and paprika. Other popular additions include pickle relish, chopped fresh dill, chopped onion or shallot, chives… the possibilities are endless. You can even add some mashed avocados to the yolks for some green deviled eggs. My recipe is minimal, and every single ingredient counts. Check out the recipe below for some other ideas for additional ingredients! And if you want to transform your basic deviled eggs into a special Super Bowl appetizer, click here for the recipe for Football Deviled Eggs!

Here’s what you need:

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A dozen hard-boiled eggs (click here to learn how to make perfect hard-boiled eggs), mayonnaise, mustard (Dijon or yellow works), chopped onion or shallots, Tabasco sauce, salt, and pepper. And don’t forget the paprika for some zing!

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Cut your hard-boiled eggs in half lengthwise, being careful not to break the egg white halves!

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Using a small spoon, gently scoop the yolks out of the egg halves and transfer to a bowl.

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Place the hollowed egg halves on a plate.

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Back to the yolks. Using a fork, aggressively mash the yolks into a fine mess.

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By a fine mess, I mean make sure all the yolk crumbs are an even size, just like this.

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Toss in your other ingredients: mayo, mustard, onion, Tabasco….

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And salt and pepper, the best seasonings in the world.

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Mix that all around until your yolk mixture is evenly combined.

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Time to devil the eggs. Using two spoons, transfer about 1 tablespoon of yolk mixture into the egg white halves. There will be enough yolk mixture for 1 dozen eggs (aka 24 egg halves).

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Looks good enough to eat!

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Transfer the deviled eggs to a purdy plate with some sliced scallions for decoration. Serve immediately or refrigerate until party time!

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Oh, and of course…. don’t forget to sprinkle a little bit of paprika on top of each egg. Seriously. It’s a classic ingredient. Enjoy!

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