Best Deviled Eggs Recipe | Kitchenstagram
Deviled Eggs are a timeless favourite, perfect for holidays, potlucks, parties and any gatherings. My recipe features boiled eggs mixed with mayonnaise, Dijon mustard, Tobasco sauce, a hint of lemon juice, paprika, salt & pepper and chives. The secret? A drizzle of Hot Honey for an irresistible kick. These deviled eggs are not only easy to make but also a hit as healthy snacks or appetizers. With simple ingredients and broad appeal, they’re sure to be a crowd-pleaser.
What are Deviled Eggs?
Deviled Eggs, a beloved dish at many gatherings, are essentially hard-boiled eggs that have been peeled, halved and filled with a rich, flavourful mixture. This filling is typically made by mashing the cooked yolks with mayonnaise, mustard and a variety of spices, such as paprika. The resulting creamy and tangy mixture is then carefully spooned or piped back into the egg white hales, creating a visually appealing and delicious treat.
Often referred to as stuffed eggs, dressed eggs or curried eggs, deviled eggs are celebrated for their versatility and ease of preparation. The can be tailored to suit various tastes by adjusting the seasonings or incorporating additional ingredients like relish, herbs or hot sauce. Traditionally served cold, deviled eggs make an excellent appetizer or side dish, and they are particularly popular at picnics, potlucks and holiday parties.
Origin of Deviled Eggs:
The origin of deviled eggs dates back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as appetizers. The term “deviled” became popular in the 18th century to describe spicy or zesty foods, with the first known print reference appearing in 1786. By the 19th century, “deviled” was commonly used to refer to dishes with a spicy kick, including eggs prepared with mustard, pepper or other seasonings mixed into the yolk. Today, deviled eggs are enjoyed globally, with numerous variations and personal touches reflecting diverse culinary traditions.
Why you’ll love this recipe:
Quick and Easy: This recipe is a favorite because it’s a breeze to prepare, perfect for any event.
Less effort: Minimal effort is needed, making it convenient for busy days.
Make ahead: You can also prepare them in advance, ensuring they’re ready to impress your guests.
Variations: Plus, it’s versatile, with numerous variations, you can easily customize the classic recipe to create various flavour combinations.
Serving suggestions:
Deviled eggs are ideal when served cold, making them a hit at summer gatherings. Top them with paprika, chives, crispy prosciutto or Hot Honey for added texture and flavour. Find the recipe of HOT HONEY HERE! The creamy filling paired with these toppings creates an attractive and tasty dish.
Deviled eggs are versatile, pairing well with various main dishes. They complements grilled meats like chicken, pork or steak. They an also be served with salads or roasted vegetables. Their rich, tangy flavours also complement hearty dishes such as Mac & Cheese, BBQ, casseroles, making them a perfect addition to any meal.
Storage Tips:
Deviled eggs can be kept in an airtight container in the fridge and stay fresh for around 3-4 days.
Can I make Deviled eggs ahead of time?
Yes, deviled eggs can be prepared one to two days ahead. For optimal freshness, store the yolk mixture ad egg whites separately in the fridge. Combine them just before serving to maintain their texture and flavour.
Ingredients
6 nos. Egg
2 nos. Garlic Clove, minced
1 no. Fresh Red chili , minced
1 tsp Lemon juice
1 tsp Tobasco sauce
1 tsp Paprika powder
1 tsp Dijon mustard
2 tbsp Mayonnaise
Salt to taste
1 tbsp Chives, chopped
For serving:
Chives, chopped
Preparation
- Step 1: Place the eggs carefully in a pot and add water. Boil for 10 minutes. Turn off the heat and remove eggs from the boiling water and transfer them to an ice water bath to cool.
- Step 2: Once the eggs are cool enough to handle. Peel them and cut them in half lengthwise.
- Step 3: Carefully remove the yolk and push the yolks through a strainer with a spatula or spoon. This will create a smooth texture.
- Step 4: In the egg yolks add minced garlic, minced red chili, lemon juice, tobasco sauce, paprika powder, dijon mustard, mayonnaise, salt and chives. Mix all the ingredients thoroughly until well combined and creamy.
- Step 5: Transfer the creamy egg yolk mixture into a pastry bag with a star icing nozzle or use a spoon. Then arrange the halved egg whites on a platter and fill each egg whites with the egg-yolk mixture. Drizzle with Hot Honey and sprinkle some chopped chives. Find the recipe of HOT HONEY HERE!
- Step 6: Place the eggs in the refrigerator before serving. Enjoy!!
Pro tips:
Creating the perfect deviled eggs involves a few key techniques to ensure smooth, flavourful results. Begin by boiling your eggs in rapidly boiling water for for exactly ten minutes. This duration cooks the eggs thoroughly without overdoing it, resulting in a yolk that is slightly soft and easy to work with.
Once your eggs are boiled, immediately transfer them to an ice bath. This step stops the cooking process and makes peeling easier.
If you encounter a stubborn egg while peeling, try doing so under under running water or in a bowl of water. Start peeling from the wider end where the air pocket is located, as this helps to get under the membrane and makes the process smoother.
For a creamy yolk mixture, push the cooked yolks through a fine mesh strainer. This extra step may take a bit of time, but it ensures a silky-smooth filling that will melt in your mouth.
While slicing eggs, use a sharp knife and wipe it clean between cuts. This will help you achieve clean, precise slices without jagged edges.
Always taste the filling as you go, adjusting the seasoning.
Deviled eggs are highly customizable. Don’t hesitate to experiment with different ingredients and garnishes to find your perfect combination.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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