Easy Deviled Eggs Recipe
About this recipe
Deviled eggs are a classic appetizer that never fails to impress, and this easy recipe from John Kanell at Preppy Kitchen makes them quick and delicious. With just a handful of ingredients, you can whip up a creamy filling that’s perfect for gatherings or a snack at home.
Using older eggs ensures they peel easily, and the addition of Dijon mustard and vinegar gives the filling a delightful tang. Plus, you can customize them with your favorite garnishes or mix-ins, making them versatile and fun to prepare.
Ingredient notes
- Use older eggs for easier peeling.
Tips from Preppy Kitchen’s video
- Set a timer for exactly 7 minutes when boiling the eggs to avoid rubbery yolks and discoloration.
- An ice bath after boiling helps stop the cooking process and makes peeling easier.
- For a smoother filling, consider passing the yolk mixture through a sieve before piping it back into the egg whites.
Good to know
- How many servings does this recipe yield?
- This recipe yields 6 servings.
- What can I substitute for mayonnaise if I don't like it?
- You can use sour cream as a substitute for mayonnaise.
- How long should I boil the eggs?
- Boil the eggs for exactly 7 minutes.
- What can I add to the filling for extra flavor?
- You can add drops of truffle oil, smoked paprika, jalapenos, or even avocado for variations.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Place 6 older eggs in a medium pot.
- 2
Add 2 teaspoons of salt and 2 teaspoons of vinegar to the pot.
- 3
Fill the pot with cold water until the eggs are covered by 1 to 2 inches of water.
- 4
Bring the pot to a boil over medium-high heat.
- 5
Once boiling, set a timer for 7 minutes.
- 6
Prepare an ice bath while the eggs are boiling.
- 7
When the timer goes off, transfer the eggs to the ice bath for 10 minutes to cool completely.
- 8
Peel the cooled eggs carefully, rinsing under water if needed to remove any shell fragments.
- 9
Cut the peeled eggs in half lengthwise and place the yolks in a bowl, leaving the whites aside.
- 10
To the yolks, add 3 tablespoons of mayonnaise, 1.5 teaspoons of Dijon mustard, and 1 teaspoon of white vinegar.
- 11
Mash the yolk mixture together until smooth.
- 12
Optionally, pass the mixture through a sieve for a smoother texture.
- 13
Pipe the yolk mixture back into the egg whites.
- 14
Garnish with paprika, salt, pepper, or any other desired toppings.
Heads up — we had to guess a little:
- Assumed 'older eggs' refers to eggs that are not fresh for easier peeling.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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