Welcome to my kitchen! Today I'm excited to share with you my all-time favorite deviled egg recipe. This classic appetizer is a must-have at any gathering and with these simple techniques, you'll get perfect results every time. Let's give your taste buds a reason to celebrate with these delicious and easy-to-make deviled eggs. Get ready to impress your guests!
Ingredients:
- 12 large eggs (preferably older, not fresh)
- Water for boiling
- 1/4 teaspoon celery salt
- 1 tablespoon chives, finely chopped
- 2 tablespoons sweet relish
- 1 teaspoon mustard (yellow or Dijon)
- 1/3 cup mayonnaise
- Cracked black pepper, to taste
- Hot sauce, a couple of dashes (optional)
- Paprika, for garnish
Instructions:
1. Place the dozen eggs in a pot and cover them with water. Bring the water to a boil over medium-high heat.
2. Once boiling, put a lid on the pot, turn off the heat, and let the eggs sit for 10 minutes. This method will ensure the eggs peel easily every single time.
3. After 10 minutes, drain the hot water, and peel the eggs. Cut each egg in half lengthwise, and gently scoop out the yolks into a mixing bowl. Place the egg whites onto a deviled egg tray or a serving platter.
4. To the egg yolks, add the celery salt, chopped chives, sweet relish, mustard, and mayonnaise. Crack some black pepper over the mixture to taste. At this point, you can also add a couple of dashes of hot sauce for a little kick, though it's optional.
5. Use a fork to mash the yolks and mix all ingredients until smooth and well combined.
6. Carefully spoon or pipe the yolk mixture back into the cavities of the egg whites. Ensure you fill them generously but avoid overfilling to prevent the whites from breaking.
7. Once all the egg whites are filled, lightly dust the tops of the deviled eggs with paprika for a touch of color and flavor.
8. Chill the deviled eggs in the refrigerator, preferably in a deviled egg tray, for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
9. Serve chilled and watch them disappear!
Equipment:
- Pot for boiling eggs
- Deviled egg tray or serving platter
- Mixing bowl
- Fork for mixing
Cooking Tips:
- Older eggs are easier to peel once boiled.
- A dash of hot sauce won't affect the color of the filling but will add a subtle layer of flavor.
- Dust with paprika just before refrigerating to prevent any color from bleeding onto the tray.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: Makes 24 deviled egg halves.
Recipe by Accompaniments, be sure to visit their YouTube channel for more delicious recipes and cooking tips! https://www.youtube.com/@accompanimentsYT
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