Nothing disappears faster off a potluck table than deviled eggs.
Servings: 12Prep Time: 30 minutes Cook Time: time boiling eggs
Set aside egg white halves. (You can go ahead and place them in their “permanent home” while they wait for the filling.) Mash yolks in a small bowl. Add mayonnaise, mustard, vinegar, salt and pepper; mix well. Pipe filling into egg halves. Sprinkle with garnish.
Classic deviled egg recipes include the mashed hard-boiled yolks, mayonnaise, mustard, vinegar, and a dash of salt and pepper. Deviled eggs are most frequently sprinkled with paprika for taste, color, and just because it looks pretty. Parsley, chives, and other herbs also make a great garnish.
The classic recipe can be varied easily to suit your tastes or a special occasion. You can replace the mayo with any flavor creamy-style salad dressing, sour cream, or even horseradish. You can add different herbs, or include shredded cheeses or meats, particularly seafood (crabmeat or minced shrimp). Finely diced veggies also make a fun variation on the standard deviled egg. If you like spicy, use finely diced hot peppers with a bit of chili powder and garnish with a sliced olive or cilantro. The possibilities are endless.
The prettiest deviled eggs are made with the filling piped into the egg white halves, but you can also spoon it in.
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