Deviled eggs aren't merely a snack; they are a timeless, versatile treat perfect for any occasion. Primarily seen gracing the tables at Easter dinner, Thanksgiving, and Christmas dinner in our family, deviled eggs are hard-boiled eggs halved and filled with a rich, creamy yolk mixture. You can customize them with your preferred tastes, such as dill pickles, minced olives, or green onions.
Naturally low in carbs, they serve as an ideal snack and store well in the refrigerator for a few days. These delectable bites require only a few simple ingredients that you likely have on hand. Even better, you can prepare them a few days in advance, making them an excellent choice for parties.
Equipment
- Mixing Bowls
Ingredients
- 6 large eggs
- 1/4 cup of mayonnaise
- 1 teaspoon of white vinegar
- 1 teaspoon of yellow mustard
- 1/8 teaspoon of salt
- Ground black pepper to taste
- Smoked paprika and fresh dill weed for garnish
Instructions
Begin by placing the eggs in a saucepan and filling it with water until it's half an inch above the eggs. Bring the water to a rolling boil over high heat, then cover and remove from heat. Allow the eggs to stand covered for about 15 to 17 minutes.
As the eggs sit, prepare a medium bowl filled with ice water. After the resting period, transfer the eggs into the ice water and let them cool for 5 to 10 minutes. Peel the eggs under running cool water.
Slice each egg in half lengthwise. Extract the yolks and put them into a medium bowl, positioning the whites on a serving platter.
Crumble the yolks finely using a fork.
Next, add the mayonnaise, vinegar, mustard, salt, and pepper to the bowl of yolks. Mix these until the concoction is smooth.
When you're close to serving, fill each halved egg white with the creamy yolk mixture. You can use either a spoon or a piping bag for this purpose.
Finally, garnish your creations with a sprinkle of paprika and fresh dill weed.
Homemade with love and served with pride, these deviled eggs are sure to delight your guests and have them coming back for more.