Classic Savory Deviled Eggs are a timeless favorite at any gathering, offering a creamy, tangy filling nestled in perfectly cooked egg whites. This recipe adds a touch of paprika for a hint of spice, making it a deliciously indulgent treat that's both simple and elegant.
The star here is the humble egg. When boiled just right, they provide a perfect base for our recipe. The mayonnaise adds a rich, creamy texture to the filling, while white vinegar introduces a subtle tanginess. A little yellow mustard brings a sharp, zesty flavor, and a pinch of salt enhances all these flavors. Finally, the paprika is more than just a garnish—it adds a pop of color and a mild warmth that elevates the dish.
These deviled eggs are a versatile appetizer. Pair them with a crisp, fresh salad or a platter of assorted cheeses and crackers. They also sit beautifully alongside smoked salmon or a charcuterie board. For a splash of color, serve them with fresh cherry tomatoes or radish slices on the side.
Start by placing your 6 large eggs in a single layer at the bottom of a saucepan. Cover them with cold water, about an inch above the eggs. Turn your stove to high heat and bring the water to a boil. Once boiling, cover the pan, remove it from the heat, and let it sit for 12 minutes. This method ensures your eggs are perfectly hard-boiled without any green rings around the yolks.
Meanwhile, prepare a bowl of ice water. After the 12 minutes are up, transfer the eggs to this icy bath. This stops the cooking process and makes them cool enough to handle. After about 5 minutes, gently crack and peel the shells away.
Slice each egg lengthwise and carefully remove the yolks, placing them into a mixing bowl. Set the whites aside on a serving platter. Use a fork to mash the yolks until they're crumbly. Add in the mayonnaise, vinegar, mustard, salt, and a dash of pepper. Mix everything until smooth and creamy.
Spoon or pipe the yolk mixture back into the egg white halves. For a touch of flair, use a piping bag with a star tip. Once filled, sprinkle a bit of paprika on top for that classic deviled egg look.
These can be served immediately, or if you're preparing them ahead of time, cover and refrigerate them for up to two days. They'll be just as delightful once they’ve had a chance to chill.
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