Ingredients with Measurements:
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika for garnish
Special equipment needed:
- Medium-sized pot
- Mixing bowl
- Fork
- Spoon
- Piping bag (optional)
Step-by-step instructions:
1. Place the eggs in a medium-sized pot and cover with cold water. Bring the water to a boil over high heat.
2. Once the water is boiling, reduce the heat to low and let the eggs simmer for 10 minutes.
3. After 10 minutes, remove the pot from the heat and place it in the sink. Run cold water over the eggs for 1-2 minutes to cool them down.
4. Once the eggs are cool, peel them and cut them in half lengthwise.
5. Carefully remove the yolks and place them in a mixing bowl.
6. Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the bowl with the yolks.
7. Mash the yolks with a fork until they are smooth and creamy.
8. Spoon or pipe the yolk mixture back into the egg white halves.
9. Sprinkle paprika over the top of each egg for garnish.
10. Serve chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water
Serving size:
- 6 servings (1 egg half per serving)
Nutritional information:
- Calories: 80
- Fat: 6g
- Carbohydrates: 1g
- Protein: 6g
Substitutions for ingredients:
- Greek yogurt can be substituted for mayonnaise.
- Yellow mustard can be substituted for Dijon mustard.
- Lemon juice can be substituted for white vinegar.
Variations:
- Add chopped herbs such as chives, parsley, or dill to the yolk mixture.
- Top the deviled eggs with crumbled bacon or diced ham.
- Add a dash of hot sauce or cayenne pepper for a spicy kick.
Tips and tricks:
- Use older eggs for easier peeling.
- Use a piping bag for a neater presentation.
- Make the yolk mixture ahead of time and store it in the fridge until ready to use.
Storage instructions:
- Store the deviled eggs in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Deviled eggs are best served cold and should not be reheated.
Presentation ideas:
- Arrange the deviled eggs on a platter and sprinkle with fresh herbs.
- Serve the deviled eggs in a decorative egg tray.
Garnishes:
- Paprika
- Chopped herbs
- Crumbled bacon
- Diced ham
Pairings:
- Crudité platter
- Cheese plate
- Fruit salad
Suggested side dishes:
- Potato salad
- Coleslaw
- Grilled vegetables
Troubleshooting advice:
- If the yolks are difficult to mash, add a splash of milk or water to the mixture.
Food safety advice:
- Store deviled eggs in the fridge and discard any leftovers after 3 days.
- Wash hands and surfaces thoroughly before and after handling eggs.
Food history:
- Deviled eggs have been a popular appetizer in the United States since the 1940s.
Flavor profiles:
- Creamy
- Tangy
- Savory
Serving suggestions:
- Serve deviled eggs as an appetizer at a party or as a side dish for a picnic or barbecue.
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