Deviled Eggs
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Deviled Eggs
Deviled eggs are a potluck staple for good reason: creamy, tangy, and easy to make a dozen at a time. The trick to clean halves is properly cooked, easy-to-peel eggs and a smooth filling whipped with mayo, mustard, and a splash of vinegar. Pipe or spoon the filling back in and dust with paprika. Twenty-four halves come together in about half an hour.
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Smoked paprika, for dusting
- 2 tablespoons chopped chives, for garnish
Directions
- Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat.
- Once boiling, cover, remove from the heat, and let stand 12 minutes. Transfer the eggs to an ice bath and cool 5 minutes.
- Peel the eggs and slice each in half lengthwise. Pop the yolks into a bowl and arrange the whites on a platter.
- Mash the yolks with the mayonnaise, Dijon, vinegar, salt, and pepper until smooth and creamy.
- Spoon or pipe the filling back into the egg white halves.
- Dust with smoked paprika and scatter the chives over the top. Chill until ready to serve.
Tips and variations
- Use eggs that are a week or two old. Very fresh eggs are harder to peel cleanly.
- The ice bath stops the cooking and makes the shells slip off, so the whites stay smooth.
- For the silkiest filling, push the yolks through a fine sieve before mixing.
- Pipe the filling with a zip-top bag with a corner snipped off for a neat, party-ready look.
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Common questions
- How do I make eggs easy to peel
- Use slightly older eggs, then shock them in an ice bath right after cooking. The cold contracts the egg and loosens the shell.
- Can I make deviled eggs ahead
- Yes. Store the cooked whites and the filling separately, then fill them up to a few hours before serving so they stay fresh.
- What can I add to deviled egg filling
- Try a spoon of relish, crumbled bacon, a dash of hot sauce, or chopped pickles for a different twist on the classic.
- How long do deviled eggs keep
- Filled deviled eggs keep in the refrigerator for up to 2 days. Keep them covered and cold until serving.
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