- Serves: 12 People
- Prepare Time: 30 min
- Cooking Time: 15 min
- Calories: 200
- Difficulty:
Easy
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Deviled eggs are a common dish in the United States. In the Midwestern and Southern U.S., they are commonly served as hors d'oeuvres before a full meal is served, often during the Christmas season. Deviled eggs are so popular in the United States that special trays are sold specifically for serving them.
Ingredients
Directions
- Fill a large pot with enough water to cover the eggs by 1-inch once added.
- Bring water to a low boil (200°F, 93°C) and then carefully place eggs in the hot water. Do not go above the recommended temperature or the eggs could crack when adding to the pot.
- Boil the eggs for 30 seconds, place the lid on the pot and reduce heat to low. Cook on a low simmer for 12 minutes.
- In a medium-sized bowl add 4 cups ice and 4 cups water to make an ice bath.
- Once the eggs are done cooking immediately add them to the ice bath and chill for 15 minutes.
- Gently crack the sides and bottom of the eggshell and peel. Run under cool water to remove any excess shells.
- Cut the eggs in half lengthwise and transfer the yolks to a medium-sized bowl.
- Use a fork to mix the egg yolks with mayonnaise, mustard, vinegar salt, and pepper until smooth.
- Transfer mixture to a piping bag fitted with a large star tip.
- Pipe the mixture into each egg white half. Alternatively, you can spoon the egg mixture into each egg white.
- Garnish deviled eggs with paprika and chives.
- Refrigerate until ready to serve.
Classic Deviled Eggs Recipe - United State - How To Make Deviled Eggs
- Serves: 12 People
- Prepare Time: 30 min
- Cooking Time: 15 min
- Calories: 200
- Difficulty:
Easy
Deviled eggs are a common dish in the United States. In the Midwestern and Southern U.S., they are commonly served as hors d'oeuvres before a full meal is served, often during the Christmas season. Deviled eggs are so popular in the United States that special trays are sold specifically for serving them.
Ingredients
Directions
- Fill a large pot with enough water to cover the eggs by 1-inch once added.
- Bring water to a low boil (200°F, 93°C) and then carefully place eggs in the hot water. Do not go above the recommended temperature or the eggs could crack when adding to the pot.
- Boil the eggs for 30 seconds, place the lid on the pot and reduce heat to low. Cook on a low simmer for 12 minutes.
- In a medium-sized bowl add 4 cups ice and 4 cups water to make an ice bath.
- Once the eggs are done cooking immediately add them to the ice bath and chill for 15 minutes.
- Gently crack the sides and bottom of the eggshell and peel. Run under cool water to remove any excess shells.
- Cut the eggs in half lengthwise and transfer the yolks to a medium-sized bowl.
- Use a fork to mix the egg yolks with mayonnaise, mustard, vinegar salt, and pepper until smooth.
- Transfer mixture to a piping bag fitted with a large star tip.
- Pipe the mixture into each egg white half. Alternatively, you can spoon the egg mixture into each egg white.
- Garnish deviled eggs with paprika and chives.
- Refrigerate until ready to serve.
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