Deviled Eggs Recipe

Deviled eggs are a timeless appetizer that never fails to impress. This easy-to-follow recipe will guide you through creating these delectable treats that are perfect for any occasion.

How to Make Deviled Eggs:

1. Boil the Eggs: Start by placing the eggs in a pan filled with enough water to cover them. Bring the water to a boil over high heat and let the eggs cook for about 10 minutes.
2. Rest the Eggs: Once the eggs are boiled, remove them from the heat and allow them to rest in the hot water for an additional 5 minutes. This step helps in easy peeling later on.
3. Prepare an Ice Bath: While the eggs are resting, fill a bowl with ice and water to create an ice bath.
4. Cool the Eggs: After 5 minutes, carefully transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them sit in the ice bath for another 5 minutes. This rapid cooling process makes peeling the eggs a breeze.
5. Peel and Halve the Eggs: Gently peel the shells off the boiled eggs and slice them in half lengthwise. Remove the yolks and place the egg whites on a serving platter, resembling small canoes.
6. Prepare the Filling: In a mixing bowl, mash the egg yolks using a fork. Add in the mayonnaise, mustard sauce, hot sauce, pepper, and salt. Mix until well combined and creamy.
7. Fill the Egg Whites: Spoon the prepared filling into the hollowed-out egg whites, evenly distributing it among them.
8. Garnish: Wash and finely chop the chives. Sprinkle paprika powder and chopped chives over the stuffed eggs for a pop of color and flavor.
9. Chill and Serve: Cover the deviled eggs and refrigerate them for at least 30 minutes before serving. Enjoy these flavorful bites cold, straight from the fridge.