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Deviled Eggs

Deviled Eggs are a classic appetizer featuring creamy, savory egg yolks blended with zesty flavors, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

For the Eggs
  • 6 large large eggs Choose fresh ones for the best flavor.
For the Filling
  • 3 tablespoons mayonnaise Opt for best quality, such as Hellman’s or Duke’s.
  • 1.5 teaspoons cider vinegar Adds a tangy bite.
  • 1 teaspoon whole grain mustard Adds texture and depth.
  • 0.25 teaspoon Worcestershire sauce Rounds out the richness of the yolks.
  • 0.125 teaspoon salt Essential for flavor.
  • 0.125 teaspoon freshly ground black pepper A dash of spice.
  • 0.125 teaspoon sugar Balances flavors.
  • 1 pinch cayenne pepper Adds subtle heat.
  • 1 tablespoon finely chopped mixed herbs Fresh herbs such as chives, parsley, dill, or tarragon.
  • to taste paprika For garnish.

Method
 

Cooking the Eggs
  1. Place the eggs in a medium saucepan and fill with water to cover by about an inch.
  2. Bring the water to a rolling boil over high heat.
  3. Remove the pan from heat, cover, and let eggs sit for 10 minutes.
  4. Transfer the eggs to a bowl of cold water to cool.
Preparing the Filling
  1. Crack the eggs' shells gently and peel under cold running water.
  2. Slice the eggs in half and remove the yolks into a mixing bowl.
  3. Mash the yolks, then add mayonnaise, vinegar, mustard, Worcestershire sauce, salt, black pepper, sugar, cayenne, and herbs; mix until creamy.
  4. Taste the mixture and adjust seasoning if necessary.
Assembling the Deviled Eggs
  1. Fill a piping bag or sealable plastic bag with the yolk mixture.
  2. Pipe or spoon the mixture into the egg whites.
  3. Sprinkle paprika and additional herbs on top.

Notes

Store in an airtight container in the fridge for up to 2 days. Consider various herbs for flavor variations and optional garnishes such as crumbled bacon or olives.