Deviled Eggs
Deviled eggs recipe with a silky filling that actually holds its shape, perfectly centered yolks, and smooth whites.
Equipment
- Medium Saucepan or Pot
- Slotted Spoon or Spider Strainer
- Large Bowl(for cold water)
- Mixing Bowl
- Cutting Board
- Knife
- Hand Blender or Fork
- Piping Bag + Large Star Tip(optional)
- Measuring Spoons
Ingredients
- Eggs(large)6 pcs
- Mayonnaise2 tbsp
- Dijon Mustard(or Yellow Mustard)1 tsp
- Apple Cider Vinegar(or White Wine Vinegar)1 tsp
- Unsalted Butter(very soft but not melted)2 tsp
- Salt⅛ tsp
- Black Pepper⅛ tsp
- Microgreens, Chives or Paprika(for garnish, optional)
Instructions
- Bring a medium saucepan of water to a boil, then lower the heat slightly so it keeps a steady boil. Carefully lower the cold eggs into the water using a slotted spoon or spider strainer. Gently stir for the first 2 minutes to keep the eggs slowly swirling, then let them cook for 10 minutes.
- Transfer the eggs to a large bowl of cold tap water and let them sit for 10 minutes. This stops the cooking and helps the shells peel more easily.
- Tap each egg at the wide end where the air pocket sits, then peel under cold running water. Then slice each egg in half lengthwise with a sharp knife, wiping the blade between cuts. Remove the yolks with a small spoon and place them in a mixing bowl.
- Add mayonnaise, mustard, vinegar, butter, salt, and black pepper to the yolks. Break the yolks up roughly, then blend until completely smooth. If you do not have a hand blender, mash and mix as smoothly as possible with a fork.
- Transfer the filling to a piping bag fitted with a large star tip and pipe it into the egg white halves. Alternatively, use a spoon or a zip-top bag with one corner snipped to about ½ inch.
- Top with microgreens or snipped chives or dust lightly with paprika if desired. Serve immediately or cover and refrigerate until ready to serve.
Notes
- Use slightly older eggs if you can. Very fresh eggs are usually harder to peel cleanly.
- Start with cold eggs straight from the fridge. Lowering them into already-boiling water helps the shells peel more easily later.
- Stir the eggs gently for the first couple of minutes after they go into the pot. That small step helps keep the yolks centered, which gives you neater halves for filling.
- Use very soft butter, not melted. Just leave it out at room temperature for 30 minutes before you start – it should be soft enough to press easily with your finger. Melted butter can make the filling too loose.
- For the smoothest filling, use a hand blender instead of a fork. It gives a creamier texture and a much cleaner piped swirl.
- If you want the eggs to look their best, pipe the filling instead of spooning it in. Even a zip-top bag with the corner snipped off works well.
Nutrition Information
Serving Size: 29 g
| PER SERVING | AVG. QTY* | %DV** |
|---|---|---|
| Calories | 63 kcal | 3% |
| Protein | 3.2 g | 6% |
| Fat | 5.2 g | 8% |
| Saturated | 1.5 g | 8% |
| Unsaturated | 3.7 g | 9% |
| Carbohydrate | 0.3 g | 0% |
| Sugars | 0.3 g | 0% |
| Sodium | 76 mg | 3% |
| Cholesterol | 96 mg | 32% |
* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.
** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.
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