Deviled Eggs are a party favorite. But this simple appetizer can be even more irresistible with a creamy twist. Keep reading!
Deviled eggs are just the best thing ever invented. I’m sorry, but I can eat quite a few of them and it doesn’t have to be during the summer at a BBQ. I’ve been known to make a few of these for breakfast too!
Deviled eggs are eggs that have been hard boiled, peeled and sliced in half, removing the yolks and mashing them along with mayonnaise for starters. They are smooth, cold, creamy and simply delish!
Ingredients in Deviled Eggs:
While these deviled eggs don’t have much of a kick , you can taste the grain from the mustard and there’s another added surprise in there that makes these eggs so memorable.
- Large Eggs
- Binders: Mayonnaise, Dijon Mustard and Butter. This is a trick I learned from Bon Appetit a long time ago. One soft, room temperature pat of butter is all it takes to give these eggs a creamier texture.
- Spices – Cayenne pepper, salt, pepper and paprika
- Garnish – a little paprika and fresh chives go a long way
How to Make Deviled Eggs
- Cook the Eggs – Place eggs in the bottom of a large saucepan and cover with cool water by at least 2″. Boil eggs, cover and remove from the heat. Let stand for 15-18 min for HARD boiled. Some people add a little vinegar to the water. I’ve never needed add this step.
- Peel the eggs by gently tapping on the counter top.
- Slice the eggs in half and remove the yolk to a small bowl.
- Mash the egg yolks with the back of a fork and add the rest of the ingredients in the recipe card below until you get a creamy texture and no lumps.
- Spoon the egg mixture into a Ziploc bag and cut a small part off the tip of the bag to pipe it into the cleaned egg white.
- Garnish with paprika or fresh herbs just before serving.
Make Ahead and Storage
- Make Ahead – what makes this appetizer so appealing is how far in advance it can be made. Simply wrap the egg whites in plastic wrap separate from the filling and store in the fridge for up to 2 days. When ready, just place the eggs on a plate and pipe the filling in.
- Storage: Any leftovers can be stored in an airtight container in a single layer in the fridge for up to 2 day.
Deviled Eggs are a party favorite. But this simple appetizer can be even more irresistible with a creamy twist.
- 12 Large Eggs
- ⅓ Cup Mayonnaise
- 1 ½ Tablespoons Dijon Mustard
- 1 Tablespoon Butter, soft at room temperature
- 2 Tablespoons Fresh Chives
- pinch of cayenne pepper, salt, pepper and paprika
- Place the eggs in a large pot and cover with cold water by 2 inches. Bring the water JUST to a boil over high heat. Cover the eggs and remove the pot from the heat. Let them sit for 15-17 minutes. Place the eggs in a colander, and rinse them under cold running water to stop the cooking. Place in the fridge to continue cooling if not peeling immediately.
- Peel the eggs and cut in half lengthwise with a sharp knife.
- Scoop out the yolk and place in a bowl and mash the yolks with the back of a fork until they are all crumbly.
- Add the mayo, mustard, butter, chives, salt and peppers and combine until incorporated.
- Put the filling mixture in a piping bag or Ziploc bag (cut a small hole if using a Ziploc) and pipe into each egg half.
- Refrigerate until ready to eat.
Serving Size – 2 Deviled Eggs ~ Calories 122; Fat 10.2 gr; Cholesterol 190 mg; Sodium 153.9 mg; Carbs .4 gr; Fiber o gr; Sugar .2 gr; Protein 6.4 gr