Loaded Deviled Eggs

Deviled eggs are a classic recipe, perfect for the holidays, Easter, potlucks, parties, and other gatherings. My best deviled eggs recipe combines a few simple ingredients, including hard-boiled eggs, mayonnaise, Dijon mustard, vinegar, salt, and pepper. That’s it! Plus, there’s a little sprinkle of paprika for that extra pop of flavor.

Deviled eggs are an excellent choice for a healthy snack or appetizer. They’re easy to make, require only a handful of ingredients, and most people love them.

I’ve loved them for years, but it wasn’t until recently that I asked the question that had long been rolling around in my brain: why are deviled eggs called that?

So I Googled it. Here’s the response from Wikipedia: The term “deviled,” in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper, or other ingredients stuffed in the yolk cavity.

Ah, makes sense. And now you can rest assured that there’s nothing truly sinister about deviled eggs!

Why You’ll Love This Recipe

This recipe for loaded deviled eggs is a crowd-pleaser that combines simplicity with delicious flavors. You’ll love how easy they are to prepare, and they offer a delightful blend of creamy and tangy tastes. Whether you’re hosting a party or simply want a quick snack, these deviled eggs are sure to impress.

Kitchen Equipment You’ll Need

• Medium saucepan
• Mixing bowl
• Whisk or fork
• Piping bag or spoon
• Sharp knife

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• Salt and pepper to taste
• Paprika for garnish

Step-by-Step Instructions

1. Place the eggs in a medium saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, remove from heat and cover the pan. Let sit for 9-12 minutes.
2. Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes.
3. Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
4. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper to the yolks. Mash and mix until smooth.
5. Use a piping bag or spoon to fill the egg whites with the yolk mixture.
6. Sprinkle with paprika for garnish and chill until ready to serve.

Tips for Success

• For easy peeling, use eggs that are a few days old.
• Ensure the eggs are completely cool before peeling to avoid tearing the whites.
• Adjust seasoning to your taste; you can add more mustard or vinegar for extra tang.

Additional Tips and Variations

• Add a pinch of cayenne pepper for a spicy kick.
• Top with crispy bacon bits for extra flavor and texture.
• Mix in some chopped herbs like dill or chives for a fresh twist.

Nutritional Highlights (Per Serving)

• Calories: 85
• Protein: 6g
• Fat: 7g
• Carbohydrates: 1g

Frequently Asked Questions (FAQ)

Can I make deviled eggs ahead of time?
Yes, you can prepare deviled eggs up to two days in advance. Keep them refrigerated and add the paprika garnish just before serving.

How do I store leftover deviled eggs?
Store leftover deviled eggs in an airtight container in the refrigerator for up to three days.

Can I freeze deviled eggs?
It’s not recommended to freeze deviled eggs as the texture of the egg whites can become rubbery when thawed.

Conclusion

Loaded deviled eggs are a timeless favorite, perfect for any occasion. Their creamy filling and delightful flavors are sure to win over your guests. Give this recipe a try, and don’t forget to share your experiences in the comments below. Enjoy!