Deviled Eggs
These Deviled Eggs are a classic crowd-pleaser that balances creaminess, tang, and a hint of heat, perfect for any gathering or holiday platter.
Ingredients
Main Ingredients
- 18 large large eggs Choose slightly older eggs for easier peeling.
- 1/2 cup mayonnaise Use good-quality mayo for best results.
- 2 tsp Dijon mustard Smooth Dijon integrates easily for a balanced flavor.
- 1/4 tsp onion powder Adds savory depth to the filling.
- 1/4 tsp salt Adjust to taste.
- 1/4 tsp ground black pepper Can be substituted with cayenne for heat.
- to taste paprika For garnishing.
Instructions
Preparation
- Fill a large pot with cold water and bring it to a rolling boil. Gently lower the eggs into the water and boil for exactly 10 minutes.
- Transfer the eggs to an ice bath for 3–4 minutes to stop cooking and make peeling easier.
- Peel the eggs by tapping them gently and removing the shell under running water if needed.
- Slice each egg lengthwise and remove the yolks to a separate bowl.
Mixing the Filling
- Mash the yolks until smooth and add mayonnaise, mustard, onion powder, salt, and pepper. Mix until silky and glossy.
- Taste and adjust seasoning as necessary.
Piping and Serving
- Spoon the filling into a piping bag and pipe into the egg whites. Dust with paprika before serving.
Notes
Store assembled eggs in an airtight container; best consumed within 2 days. Do not freeze assembled eggs; freeze components separately if needed.