|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These basic deviled eggs are the perfect appetizer for any social gathering, and make a pretty addition to your breakfast or brunch table. Choose the toppings to decorate the eggs with different ingredients and add-on flavors, or serve as they are. A creamy filling of yolks, mayonnaise, mustard, and seasonings makes a creamy egg that is delicious. Deviled eggs are a classic dish that doesn't go out of fashion, and they'll do their job at keeping guests happy while the main meal arrives.
This recipe requires that the eggs you'll be using are already cooked. There are many techniques to hard boil and eggs, but some are easier to execute than others. Keep in mind that not all doneness stages for hard-boiled eggs are suitable to make deviled eggs. First, you need a firm white, so the first consideration is that the egg needs to cook long enough to make a hard and study "shell" for your filling. Secondly, the yolks need to have some moisture and be bright yellow, not that off-gray color they get once cooked for too long. The easiest cooking method is to cover your eggs with water by 2 inches in a saucepan, bring them to a boil, cover and lower the heat. Cook for one additional minute, turn off the heat and allow them to sit in the hot water, covered, for 15 additional minutes. Drain and transfer to a bowl with ice and cold water and let rest for five before peeling. This will give you perfect eggs, study and moist.
You have many options to choose from about garnishes. Cherry tomatoes, chopped fresh herbs, mixed dry herbs seasonings, grated Parmesan, basil pesto or sun-dried tomato pesto. The possibilities are as big as your culinary imagination. We suggest you use a pastry bag with a pretty shaped tip to pipe the filling into the whites. Alternatively, use 2 teaspoons to make a quenelle and place it on the white center.
7 large hard-boiled eggs, divided
2 to 2 1/2 tablespoons mayonnaise
1 teaspoon prepared mustard
Salt, to taste
Freshly ground black pepper, to taste
1 pinch paprika, optional
Grape tomatoes, sliced, for garnish, optional
Red onion, finely chopped, for garnish, optional
Olives, sliced, for garnish, optional
Snipped chives, for garnish, optional
Gather the ingredients.
Cut 6 of the hard-boiled eggs in half lengthwise.
Scoop the cooked yolks out of egg halves.
Press the yolks and remaining whole hard-boiled egg through a sieve into a small bowl.
Stir in 2 tablespoons of mayonnaise and the mustard; season to taste with salt and pepper. Add more mayonnaise, as needed.
Mound the yolk filling in the egg white halves.
Sprinkle the tops with a little sweet paprika, if desired.
Garnish with sliced olives, sliced grape or cherry tomatoes, finely chopped the red onion, or snipped fresh chives. Keep refrigerated until is time to serve.