3 Deviled Eggs Recipes for your next Party - Honeysuckle
Recipes in this Video
Deviled eggs trace their origins back to ancient Rome, where boiled eggs were seasoned with spices and served as appetizers. In the United States, they became popular in the 19th century, often served at picnics and potlucks. These creamy, tangy bites symbolize hospitality and are a staple at gatherings, especially during holidays. Today, variations abound, with ingredients ranging from bacon to avocado, reflecting personal tastes and regional flavors.
Ingredients
- ●eggs
- ●mayonnaise
- ●mustard
- ●vinegar
- ●salt
- ●black pepper
- ●paprika
- ●chives
Instructions
- 1Boil eggs in a pot of water for 10-12 minutes until hard-boiled.
- 2Remove eggs from the pot and place them in an ice bath to cool for 5 minutes.
- 3Peel the cooled eggs and slice them in half lengthwise.
- 4Remove the yolks and place them in a mixing bowl.
- 5Add mayonnaise, mustard, vinegar, salt, and black pepper to the yolks.
- 6Mash the yolk mixture until smooth and well combined.
- 7Spoon or pipe the yolk mixture back into the egg whites.
- 8Sprinkle paprika over the filled eggs for garnish.
- 9Chill the deviled eggs in the refrigerator for at least 15 minutes before serving.
- 10Garnish with chopped chives before serving.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess
chives
Healthier: green onions
Cheaper: parsley
Green onions provide a similar flavor profile at a lower cost
Techniques
Equipment
Also Known As
Ingredients
- ●6 large eggs
- ●4 slices of cooked bacon, crumbled
- ●1/4 cup mayonnaise
- ●1 tsp Dijon mustard
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp smoked paprika
- ●Fresh chives for garnish
Instructions
- 1Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat.
- 2Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 12 minutes.
- 3After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes.
- 4Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- 5Add the crumbled bacon, mayonnaise, Dijon mustard, salt, black pepper, and smoked paprika to the yolks. Mash together until smooth.
- 6Spoon or pipe the yolk mixture back into the egg whites.
- 7Garnish with fresh chives and additional crumbled bacon if desired.
- 8Serve immediately or refrigerate until ready to serve.
Equipment
Ingredients
- ●6 large eggs
- ●2 tablespoons mayonnaise
- ●1 tablespoon Sriracha sauce
- ●1 teaspoon Dijon mustard
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 teaspoon chopped fresh chives (for garnish)
Instructions
- 1Place the eggs in a saucepan and cover them with water.
- 2Bring the water to a boil over medium-high heat.
- 3Once boiling, cover the saucepan, remove it from heat, and let it sit for 12 minutes.
- 4After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes.
- 5Peel the cooled eggs and slice them in half lengthwise.
- 6Remove the yolks and place them in a mixing bowl.
- 7Add mayonnaise, Sriracha sauce, Dijon mustard, salt, and black pepper to the yolks and mix until smooth.
- 8Spoon or pipe the yolk mixture back into the egg white halves.
- 9Garnish with chopped chives before serving.
Equipment
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