American
Gluten freeDeviled eggs
Deviled eggs: halved hard-boiled eggs with a creamy, tangy mustard yolk filling and a dusting of paprika
Deviled eggs are the first plate to empty at Southern church suppers, Easter lunches, Fourth of July cookouts and family reunions all over the United States. Hard-boiled eggs are halved, and the yolks are mashed with mayonnaise, mustard and a splash of vinegar into a smooth, tangy filling that is piped back in and finished with smoked paprika. They contain egg, and mustard is a common allergen. Serve them chilled as a starter or on a buffet. The usual mistake is overboiling, which gives rubbery whites and a grey-green ring around chalky yolks; 10 minutes in simmering water and a quick ice bath gives bright yellow yolks. Keep them in the fridge, and do not leave them out for more than 2 hours, or 1 hour on a hot day. Chef's tip: use eggs that are about a week old, not fresh from the farm; slightly older eggs peel cleanly so the whites stay smooth.
- Prep
- 15 min
- Cook
- 12 min
- Difficulty
- Easy
- Serves
- 6
- Per serving
- 90 kcal
Ingredients
- 6 eggslarge
- 3 tbsp mayonnaise
- ¼ tsp salt
- ¼ tsp black pepperfreshly ground
- ½ tsp smoked paprikato dust
- 1 tbsp fresh chives (optional)finely snipped
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Method
0/6 doneStep 1: Bring a pan of water to the boil, then lower the heat to a steady simmer. Gently lower in 6 eggs with a spoon and simmer for 10 minutes.
10 minStep 2: Lift the eggs straight into a bowl of iced water and leave for 10 minutes, until completely cold.
10 minStep 3: Tap each egg all over, peel under running water and pat dry. Halve lengthwise with a wet knife and pop the yolks into a bowl.
Step 4: Mash the yolks with a fork until very fine, then beat in 3 tbsp mayonnaise, 1 tsp Dijon or American yellow mustard, 1 tsp white wine vinegar or pickle brine, ¼ tsp salt and ¼ tsp black pepper until smooth and creamy. Taste and add a little more vinegar if you like it sharper.
Step 5: Spoon or pipe the filling back into the whites, heaping it up slightly.
Step 6: Dust with ½ tsp smoked paprika and scatter with 1 tbsp fresh chives. Chill for at least 30 minutes and eat within 2 days.
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 6 g
- Carbs
- 1 g
- Fat
- 7 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does deviled eggs take?
- About 27 minutes in total: 15 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of smoked paprika?
- Sweet paprika + a pinch of chipotle or a drop of liquid smoke.
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