Ingredients with Measurements:
- 6 large eggs
- 1/4 cup mayonnaise
- 1/4 cup shredded cheddar cheese
- 1/4 cup diced pimientos, drained
- 1 tablespoon Dijon mustard
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Paprika for garnish
Special equipment needed:
- Medium saucepan
- Mixing bowl
- Fork or potato masher
- Piping bag or plastic bag with corner snipped off
Step-by-step instructions:
1. Place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat.
2. Once boiling, remove from heat and let eggs sit in hot water for 12 minutes.
3. Drain hot water and run eggs under cold water until cool enough to handle.
4. Peel eggs and slice in half lengthwise. Remove yolks and place in a mixing bowl.
5. Mash yolks with a fork or potato masher until smooth.
6. Add mayonnaise, cheddar cheese, pimientos, Dijon mustard, garlic powder, salt, and pepper to the bowl. Mix until well combined.
7. Spoon or pipe mixture into egg white halves.
8. Sprinkle paprika on top for garnish.
9. Chill in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 12 minutes
Temperature:
- Boil eggs in hot water
Serving size:
- Makes 12 deviled eggs
Nutritional information:
- Calories: 80
- Fat: 7g
- Carbohydrates: 1g
- Protein: 4g
Substitutions for ingredients:
- Mayonnaise: Greek yogurt or sour cream
- Cheddar cheese: Monterey Jack or Colby Jack cheese
- Dijon mustard: Yellow mustard or spicy brown mustard
- Pimientos: Roasted red peppers or diced jalapeños
Variations:
- Add crumbled bacon on top for a smoky flavor
- Use smoked paprika instead of regular paprika for a deeper flavor
- Substitute the cheese with blue cheese for a tangy twist
Tips and tricks:
- To make the filling extra smooth, use a food processor instead of a fork or potato masher.
- Use a piping bag or plastic bag with a corner snipped off to make the filling look more professional.
- To prevent the eggs from rolling around on the plate, slice a small piece off the bottom of each egg white half to create a flat surface.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Deviled eggs are best served cold, but if you prefer them warm, place them in a 350°F oven for 5-7 minutes.
Presentation ideas:
- Arrange the deviled eggs on a platter with fresh herbs or lettuce leaves for a pop of color.
Garnishes:
- Paprika, chopped chives, or diced tomatoes
Pairings:
- Serve with a crisp white wine or a light beer.
Suggested side dishes:
- Crudité platter, fruit salad, or crackers
Troubleshooting advice:
- If the filling is too thick, add a splash of milk or more mayonnaise to thin it out.
- If the filling is too thin, add more cheese or egg yolks to thicken it up.
Food safety advice:
- Keep eggs refrigerated until ready to use.
- Wash hands and surfaces thoroughly before and after handling eggs.
- Discard any eggs that have cracks or are past their expiration date.
Food history:
- Deviled eggs have been a popular appetizer in the United States since the 1940s.
Flavor profiles:
- Creamy, tangy, and slightly spicy
Serving suggestions:
- Serve as an appetizer or snack at parties or gatherings.
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