Classic Deviled Eggs
These classic deviled eggs from Food Network are perfect for your next party.
Prep: 0 20min0
Total: 0 35min0
Yield: 4 servings
Serving Size: 1 of 4 servings
Nutrition Facts: servingSize 1 of 4 servings, calories 194, Fat 17g, Saturated Fat 4g, Carbohydrate 1g, Fiber 0g, Sugar 0g, Protein 8g, Cholesterol 246mg, Sodium 190mg
Ingredients:
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- Freshly ground black pepper
- Smoked Spanish paprika, for garnish
Instruction:
- Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
Step-by-Step Guide to Making Deviled Eggs 3 Different Ways!
FAQ
What’s the trick for deviled eggs?
Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
What are the ingredients and recipe for deviled eggs?
Why is vinegar added to deviled eggs? Vinegar’s acidic tang cuts through the richness of the fatty egg yolks. Plus some people just love it’s tangy taste.
Why do people put vinegar in deviled eggs?
Prep deviled eggs too far in advance, and you’ll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you’re ready to serve.
