Classic Deviled Eggs Recipe - United State - How To Make Deviled Eggs

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

• 6 large eggs, cold
• 4 cups cold water, plus more for boiling
• 4 cups ice cubes
• 1/4 cup mayonnaise, (60ml)
• 2 teaspoons dijon mustard, (10ml)
• 1/2 teaspoon distilled white vinegar
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper
• paprika, for garnish
• 1 teaspoon chopped chives

Directions

1. Fill a large pot with enough water to cover the eggs by 1-inch once added.
2. 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.
3. 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.
4. In a medium-sized bowl add 4 cups ice and 4 cups water to make an ice bath.
5. Once the eggs are done cooking immediately add them to the ice bath and chill for 15 minutes.
6. Gently crack the sides and bottom of the eggshell and peel. Run under cool water to remove any excess shells.
7. Cut the eggs in half lengthwise and transfer the yolks to a medium-sized bowl.
8. Use a fork to mix the egg yolks with mayonnaise, mustard, vinegar salt, and pepper until smooth.
9. Transfer mixture to a piping bag fitted with a large star tip.
10. Pipe the mixture into each egg white half. Alternatively, you can spoon the egg mixture into each egg white.
11. Garnish deviled eggs with paprika and chives.
12. Refrigerate until ready to serve.