Deviled Eggs
Classic deviled eggs are a creamy, tangy, and savory appetizer made with hard-boiled eggs and a rich yolk-based filling. This Mennonite-style recipe is quick to prepare and perfect for holidays, gatherings, or everyday snacking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Boiled
- Cuisine: American
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1/2 tsp white vinegar
- 1/2 tsp yellow mustard
- 1 tsp milk
- 1/4 tsp salt
- 1/8 tsp black pepper
- Paprika, for garnish
- Fresh parsley, for garnish
Instructions
- Hard-boil the eggs using an egg cooker or stovetop method for 10 minutes.
- Immediately transfer the eggs to an ice water bath to stop cooking and make peeling easier.
- Peel the cooled eggs and cut each in half lengthwise.
- Remove yolks and place them in a food processor or mixing bowl.
- Add mayonnaise, vinegar, mustard, milk, salt, and pepper to the yolks.
- Blend or mash until the mixture is smooth and creamy.
- Spoon or pipe the filling into the egg white halves.
- Sprinkle with paprika and garnish with fresh parsley if desired.
- Refrigerate until ready to serve.
Notes
- Older eggs peel more easily than fresh ones.
- Pickle juice can be used instead of vinegar for a tangy twist.
- Dijon mustard can be substituted for yellow mustard for a sharper flavor.
- Use a piping bag for a cleaner and more decorative presentation.
- Best served the same day, but can be made one day ahead.
Find it online: https://www.recipebyelena.com/deviled-eggs/