Holiday Deviled Eggs Recipe
Introduction
Holiday deviled eggs are a classic appetizer that’s easy to make and always a crowd-pleaser. Creamy, tangy, and perfectly seasoned, they bring a festive touch to any gathering.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- Salt to taste
- Pepper to taste
- Paprika for garnish
- Fresh herbs (chives or dill) for garnish
Instructions
- Step 1: Place the eggs in a pot and cover with cold water. Bring to a boil, then remove from heat, cover the pot, and let the eggs sit for 12-15 minutes.
- Step 2: Transfer the eggs to an ice bath to cool completely, then peel them under running water for easier shell removal.
- Step 3: Cut the eggs in half lengthwise and carefully scoop the yolks into a bowl. Add mayonnaise, Dijon mustard, salt, and pepper, then mix until smooth.
- Step 4: Spoon or pipe the yolk mixture back into the egg white halves. Garnish with a sprinkle of paprika and fresh herbs.
- Step 5: Chill the deviled eggs before serving for the best flavor and texture.
Tips & Variations
- For extra flavor, add a teaspoon of white vinegar or a dash of hot sauce to the yolk mixture.
- Use a piping bag with a star tip for a fancy presentation.
- Try different herbs like parsley or tarragon for a unique twist.
Storage
Store deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep them chilled until serving and avoid leaving them out at room temperature for long periods. Reheat is not recommended as they are best served cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make deviled eggs ahead of time?
Yes, you can prepare the yolk mixture and fill the egg whites up to a day in advance. Keep them refrigerated until ready to serve for best freshness.
Why are my deviled eggs watery?
Watery eggs can result from overcooking or undercooking the eggs. Be sure to cook the eggs properly and cool them quickly in an ice bath to prevent moisture buildup.
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Holiday Deviled Eggs Recipe
- Total Time: 25 minutes
- Yield: 12 servings (2 halves per serving) 1x
Description
This classic Holiday Deviled Eggs recipe features perfectly boiled eggs filled with a creamy mixture of mayonnaise and Dijon mustard, seasoned with salt and pepper, and garnished with paprika and fresh herbs. A festive and easy appetizer perfect for holiday gatherings.
Ingredients
Eggs
- 6 large eggs
Filling
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- Salt to taste
- Pepper to taste
Garnish
- Paprika for garnish
- Fresh herbs (chives or dill) for garnish
Instructions
- Boil Eggs: Place the eggs in a pot and cover with cold water. Bring the water to a boil, then immediately remove the pot from heat and cover. Let the eggs sit in the hot water for 12 to 15 minutes to cook thoroughly.
- Cool and Peel: Transfer the eggs to an ice bath to stop the cooking process and cool completely. Peel the eggs carefully under running water for easier shell removal.
- Prepare Filling: Cut the peeled eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl. Add mayonnaise, Dijon mustard, salt, and pepper, then mix until the yolk mixture is smooth and creamy.
- Fill Egg Whites: Use a piping bag or spoon to fill the hollowed egg whites with the yolk mixture neatly and evenly.
- Garnish and Serve: Sprinkle the filled eggs with paprika and fresh herbs like chives or dill. Chill the eggs before serving to enhance the flavors and texture.
Notes
- Use fresh eggs for easier peeling.
- Customize the filling by adding a dash of hot sauce or relish for extra flavor.
- Deviled eggs can be made up to one day in advance and stored in the refrigerator.
- For a smoother filling, mix the yolks and mayonnaise with a fork or whisk until silky.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Keywords: deviled eggs, holiday appetizer, easy party recipe, classic deviled eggs, egg appetizer
