Description
Classic Devilled Eggs are a perfect party appetizer featuring creamy, tangy filling made with Dijon mustard, mayonnaise, and a touch of hot sauce, served in perfectly boiled egg whites and garnished with paprika and chives for a flavorful bite.
Ingredients
Scale
Eggs
- 12 large eggs (50-55g / 2 oz each in shell, fridge cold)
Filling
- 2 tsp Dijon mustard
- 2 tsp Tabasco or other hot sauce
- 1 tsp white wine vinegar
- 2 tsp mayonnaise (whole egg mayo preferred, or kewpie)
- 1/4 heaped teaspoon cooking salt / kosher salt
- 50 g / 3 tbsp cold unsalted butter, cut into 1 cm / 0.2″ cubes
Garnish
- Paprika (regular/sweet, or smoked)
- 1 tbsp chives, finely chopped
Instructions
- Boil the Eggs: Place the 12 large eggs in a pot and cover them with cold water. Bring the water to a boil, then lower the heat and simmer for 10 minutes. Once cooked, transfer the eggs to a bowl of ice water to cool completely. This ensures the yolks cook through and the eggs peel easily.
- Prepare the Filling: Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Mash the yolks with a fork and combine with Dijon mustard, Tabasco sauce, white wine vinegar, mayonnaise, cooking salt, and the cold unsalted butter cubes. Mix thoroughly until the filling is creamy and smooth.
- Fill and Garnish: Spoon or pipe the yolk mixture back into the hollowed egg whites. Sprinkle the tops generously with paprika for color and flavor. Finally, garnish with finely chopped chives for a fresh, oniony finish. Chill the devilled eggs before serving for best flavor.
Notes
- Use cold eggs straight from the fridge for easier peeling after boiling.
- Adjust hot sauce amount to your preferred spice level.
- Cold butter gives the filling a luxurious, creamy texture.
- Chilling the eggs before serving helps the flavors meld.
