Forget everything you know about ordinary deviled eggs! Our "Grown Up Deviled Eggs" are about to transform your party snack game with a sophisticated twist that will have your guests begging for the recipe. These aren't your grandma's traditional deviled eggs - this is a gourmet, elevated version that combines classic technique with refined flavors, promising to be the star appetizer at any gathering.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- Salt and pepper to taste
- Paprika for garnish
- Chopped chives for garnish
Instructions
- Begin by selecting fresh, large eggs and bringing them to room temperature to ensure even cooking.
- Carefully place eggs in a medium saucepan and cover completely with cold water, ensuring water level is about 1 inch above the eggs.
- Bring water to a rolling boil over high heat, then immediately remove pan from heat, cover with a tight-fitting lid, and let eggs sit in hot water for exactly 10 minutes.
- Prepare an ice bath by filling a large bowl with cold water and ice cubes while eggs are cooking.
- After 10 minutes, transfer eggs using a slotted spoon directly into the ice bath to stop the cooking process and prevent green rings around yolks.
- Allow eggs to cool completely in ice bath for approximately 5 minutes.
- Gently peel eggs under cool running water, which helps remove shells more easily.
- Slice eggs lengthwise with a sharp knife and carefully remove yolks into a separate mixing bowl.
- Mash egg yolks with a fork until they become smooth and crumbly.
- Add mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper to the mashed yolks, mixing until creamy and well combined.
- Transfer yolk mixture into a piping bag or a ziplock bag with a corner snipped off for precise filling.
- Pipe the yolk mixture back into the egg white halves, creating elegant swirls or peaks.
- Sprinkle paprika over the filled eggs for color and a subtle smoky flavor.
- Garnish with finely chopped chives for a fresh, oniony accent.
- Chill deviled eggs in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Serve on a decorative platter and enjoy your sophisticated "Grown Up Deviled Eggs".
Tips
- Use eggs that are at least a week old - they peel much easier than fresh eggs.
- Always start with eggs at room temperature to prevent cracking during boiling.
- The ice bath is crucial - it stops the cooking process and ensures a creamy, perfectly cooked yolk.
- For ultra-smooth filling, press yolks through a fine-mesh sieve before mixing.
- Use a piping bag for a professional, elegant presentation.
- Don't over-mix the filling - you want a creamy but not runny consistency.
- Chill the eggs before serving to let the flavors meld and set the filling.
- For extra flavor, experiment with different mustards or add a dash of hot sauce.
- Garnish creatively - try crispy bacon bits, smoked paprika, or microgreens.
- Make these up to a day in advance, storing covered in the refrigerator.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 1g
Protein: 6g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 190mg
