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Prep Time20 Mints
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Cook Time14 Mints
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The term “devil” in cooking means to heavily season something, in this dish it’s the paprika on top of the creamy egg yolk filling. This is a classic European dish, served as a cold appetizer, but is a famous cocktail starter all across the globe. The natural yet dressed-up taste of egg makes it so special and an equally easy recipe where the egg yolks of boiled eggs are mashed up with some mayonnaise and seasoning and cushioned back in neatly on the eggs to serve as small canapes.
Have yourself an egglicious starter!
Ingredients
Ingredients Required
Directions
How to make Deviled Eggs at home
Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
While the eggs are boiling prepare an ice water bath and set it aside. After 14 minutes, remove the eggs from the water and place them in the ice water bath.
Once the eggs have cooled completely, peel them and slice them in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt, and pepper. Stir everything together until it's smooth.
Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.
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