Deviled eggs are a classic, creamy, and tangy appetizer that’s perfect for parties, holiday gatherings, or potlucks. They are simple to prepare, yet always a crowd favorite.
Origin of Deviled Eggs
Deviled eggs trace their origins to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a starter. The modern version, featuring a creamy, mayonnaise-based filling, became popular in the United States in the early 20th century and remains a staple at celebrations.
What I Love About This Recipe
These deviled eggs are creamy, flavorful, and incredibly easy to make ahead of time! Preparing them in advance allows the flavors to blend perfectly, making them even more delicious. Plus, they are quick to assemble when needed
Also Read : Grilled Artichokes
How to Make Deviled Eggs Ahead of Time
Course: Recipes4
servings10
minutes10
minutes300
kcalIngredients
6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp white vinegar or lemon juice
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp paprika (plus extra for garnish)
1 tbsp chopped chives or parsley (optional)
Directions
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then remove from heat and cover. Let sit for 10-12 minutes.
- Transfer to an ice bath and let cool for 5 minutes before peeling.
- Cut each egg in half and remove the yolks.
- Mash yolks with mayonnaise, mustard, vinegar, salt, pepper, and paprika until smooth.
- Pipe or spoon the yolk mixture back into the egg whites.
- Sprinkle with extra paprika and garnish with chives if desired.
- If making ahead, store the filling and egg whites separately.
- Assemble just before serving for the best texture.
Notes
- Make Ahead Tip: Store egg whites and filling separately in airtight containers for up to 2 days. Fill
