Deviled Eggs
About this recipe
Deviled eggs are a classic appetizer, perfect for gatherings and holidays. This recipe from Downshiftology is straightforward and emphasizes using quality ingredients for the best flavor. With just a handful of items, you can whip up a delicious and healthy snack that everyone will love.
Ingredient notes
- Using homemade mayonnaise is recommended for better flavor.
- Dijon mustard is preferred over yellow mustard for more taste.
Tips from Downshiftology’s video
- To prevent overcooking, reduce the heat to low after boiling the water to avoid bubbles.
- Prepare an ice water bath to cool the eggs immediately after boiling, which helps prevent a green tinge around the yolk.
- Use two fingers to gently pull back on the egg to help the yolk pop out easily.
Good to know
- How many servings does this recipe yield?
- This recipe yields 6 servings.
- What is the recommended cooking time for the eggs?
- The eggs should be cooked for 14 minutes.
- Can I double or triple this recipe?
- Yes, you can easily double or triple this recipe by using a larger pot to cook more eggs.
- What can I use to fill the egg whites with the yolk mixture?
- You can use a small spoon or a piping bag for a more ornate presentation.
No life story here — the video and the recipe are the whole point. All credit to Downshiftology: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Fill a medium pot with hot water and bring it to a boil.
- 2
Once boiling, reduce the heat to low to prevent bubbles.
- 3
Gently transfer the eggs to the pot using a skimmer and set a timer for 14 minutes.
- 4
While the eggs are cooking, prepare an ice water bath.
- 5
After 14 minutes, transfer the eggs to the ice water bath to cool completely.
- 6
Peel the hard boiled eggs and slice them in half.
- 7
Use a spoon to remove the yolks into a bowl and place the egg whites on a serving tray.
- 8
Break the yolks apart with a fork until crumbly.
- 9
Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the yolks and mix until creamy.
- 10
Transfer the yolk mixture back into the egg whites using a spoon or piping bag.
- 11
Sprinkle paprika on top of each deviled egg.
Heads up — we had to guess a little:
- The quantity for eggs is inferred based on the context of the recipe for 6 servings.
Credit where it’s due: this recipe was transcribed from Downshiftology’s original video on YouTube. Follow them there — it’s their dish.
Are you Downshiftology? Claim this page or ask us to take it down. Your call, always.
