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.
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| Ingredient | Quantity |
|---|---|
| Eggs | 8 |
| Mayonnaise | 6 tablespoons |
| Mustard sauce | 2 tablespoons |
| Hot sauce | 1 tablespoon (adjust to taste) |
| Chives | 2 stalks |
| Paprika powder | 2 tablespoons |
| Pepper | Pinch |
| Salt | To taste |
How to Make Deviled Eggs:
- 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.
- 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.
- Prepare an Ice Bath: While the eggs are resting, fill a bowl with ice and water to create an ice bath.
- 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.
- 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.
- 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.
- Fill the Egg Whites: Spoon the prepared filling into the hollowed-out egg whites, evenly distributing it among them.
- Garnish: Wash and finely chop the chives. Sprinkle paprika powder and chopped chives over the stuffed eggs for a pop of color and flavor.
- 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.
