Are you tired of struggling with egg shells that cling like stubborn wallpaper? Prepare to revolutionize your appetizer game with our foolproof method for creating the most stunning deviled eggs you've ever seen! These creamy, dreamy bites are not just a recipe—they're a culinary experience that will have your guests begging for your secret technique. Whether you're hosting a brunch, potluck, or simply craving a delicious snack, these perfectly peeled deviled eggs are about to become your new go-to crowd-pleaser.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: Serves 4
Ingredients
- 4 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Begin by placing the 4 large eggs in a single layer in a saucepan. Add enough cold water to the pan to cover the eggs by about an inch.
- Bring the water to a rapid boil over medium-high heat. Once boiling, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for about 12 minutes.
- While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water. This will help stop the cooking process and make peeling the eggs easier.
- After 12 minutes, carefully transfer the eggs to the ice bath using a slotted spoon. Let them sit in the ice water for at least 5 minutes to cool completely.
- Once the eggs are cooled, gently tap each egg on a hard surface to crack the shell. Roll the egg between your hands to loosen the shell, then peel it under running water to help remove any stubborn bits of shell.
- After peeling all the eggs, slice each egg in half lengthwise. Carefully scoop out the yolks and place them in a mixing bowl. Set the egg whites aside on a serving platter.
- Add 1/4 cup of mayonnaise and 1 teaspoon of Dijon mustard to the bowl with the yolks. Season with salt and pepper to taste. Mash the mixture with a fork until smooth and well combined.
- Using a spoon or a piping bag, fill each egg white half with the yolk mixture, mounding it slightly on top.
- Once all the egg halves are filled, sprinkle a light dusting of paprika over the top of each deviled egg for garnish.
- Serve the perfectly peeled deviled eggs immediately, or refrigerate them until ready to serve. Enjoy your delicious appetizer!
Tips
- Use slightly older eggs: Fresh eggs are harder to peel. Eggs that are 7-10 days old tend to peel more easily.
- Start with cold water: Always begin cooking eggs in cold water to prevent cracking and ensure even cooking.
- Ice bath is crucial: The rapid cooling stops the cooking process and helps create that smooth, easy-to-peel shell.
- Peel under running water: This technique helps separate the shell from the egg white more smoothly.
- For ultra-smooth filling, use a fine mesh sieve or food processor to mash the yolks, creating a perfectly creamy texture.
- Get creative with garnishes: While paprika is classic, try chopped chives, crispy bacon bits, or a sprinkle of everything bagel seasoning for extra flair.
- Make ahead tip: You can prepare these deviled eggs up to 24 hours in advance, keeping them covered in the refrigerator until serving time.
Nutrition Facts
Calories: 161kcal
Carbohydrates: 1g
Protein: 6g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 194mg
