Sarra This Ina Garten Deviled Eggs recipe is a creamy and classic appetizer, which is made with Dijon mustard and high-quality mayonnaise. It’s the perfect party appetizer, ready in about 25 minutes.
Jump to RecipeIna Garten Deviled Eggs Ingredients
- 6 large eggs
- 1/4 cup high-quality mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Paprika, for garnish
- Optional toppings: Finely chopped chives, dill, or crispy bacon bits
How To Make Ina Garten Deviled Eggs
- Hard-Boil the Eggs: Place the eggs in a single layer in a saucepan and cover them with cold water by at least an inch. Bring the water to a rolling boil over medium-high heat. Once boiling, immediately remove the pan from the heat, cover it with a lid, and let the eggs sit for 10-12 minutes.
- Cool and Peel: After 10-12 minutes, carefully drain the hot water and transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool completely in the ice bath, then peel them.
- Prepare the Filling: Slice the peeled eggs in half lengthwise. Gently scoop out the yolks and place them in a mixing bowl. Mash the yolks with a fork until they are fine and smooth. Add the mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper. Mix until the filling is creamy and well combined.
- Assemble the Deviled Eggs: Neatly spoon or pipe the yolk mixture back into the hollowed-out egg whites. For a more elegant presentation, you can use a piping bag with a star tip.
- Garnish and Serve: Sprinkle the filled eggs with paprika. If desired, add other toppings like chopped chives or bacon bits. Serve immediately, or chill in the refrigerator until ready to serve.
Recipe Tips
- How to cook eggs perfectly? To avoid the dreaded greenish ring around the yolks, do not overboil the eggs. Removing them from the heat as soon as the water boils and letting them sit covered is a gentle cooking method that prevents overcooking.
- How to make eggs easy to peel? The ice bath is key. Shocking the hot eggs in ice water causes the egg white to contract slightly from the shell, which makes them much easier to peel cleanly.
- How do I get a super smooth filling? For the creamiest possible texture, press the cooked yolks through a fine-mesh sieve before mixing them with the mayonnaise and other ingredients. This breaks up any small lumps.
- Why chill deviled eggs before serving? While they can be served immediately, chilling the deviled eggs for at least 30 minutes allows the flavors in the filling to meld and deepen, resulting in a more delicious final product.
What To Serve With Deviled Eggs
Deviled eggs are a classic appetizer that fits in anywhere.
- On a charcuterie board with cured meats, cheeses, and crackers
- Alongside a fresh green salad for a light lunch or brunch
- As part of a picnic or potluck spread
- As a simple, elegant starter for a holiday meal
How To Store Deviled Eggs
- Refrigerate: Store deviled eggs in a single layer in an airtight container in the refrigerator for up to 2 days. A deviled egg tray with a cover is ideal for this.
Deviled Eggs Nutrition Facts
- Calories: 70 kcal (per half)
- Protein: 3g
- Fat: 6g
- Carbohydrates: 0.5g
- Sodium: 150mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Before filling the egg whites, slice a tiny sliver off the bottom of each one. This creates a small, flat base that will keep them stable on the plate.
Yes. For the best results, you can hard-boil and peel the eggs and make the filling up to a day in advance. Store the egg whites and the filling separately in airtight containers in the refrigerator. Fill the eggs just before you plan to serve them.
For food safety, deviled eggs should not be left at room temperature for more than 2 hours. Keep them chilled until serving time.
Try More Recipes:
Ina Garten Deviled Eggs Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy12
servings15
minutes10
minutes70
kcalA classic and elegant appetizer featuring creamy, tangy yolk filling in a perfectly cooked egg white, garnished simply with paprika.
Ingredients
-
6 large eggs
-
1/4 cup mayonnaise
-
1 tsp Dijon mustard
-
1 tsp white wine vinegar
-
1/2 tsp kosher salt
-
1/4 tsp black pepper
-
Paprika, for garnish
-
Optional: chives, dill, or bacon bits
Directions
- Hard-boil eggs by bringing them to a boil, then removing from heat and letting them sit covered for 10-12 minutes.
- Cool eggs completely in an ice bath, then peel.
- Slice eggs in half lengthwise and scoop the yolks into a bowl.
- Mash the yolks until smooth, then mix in mayonnaise, mustard, vinegar, salt, and pepper until creamy.
- Spoon or pipe the filling back into the egg whites.
- Garnish with a sprinkle of paprika and serve.
Notes
- Using high-quality mayonnaise will provide the best flavor and creamy texture.
- An ice bath after boiling is the secret to eggs that are easy to peel.
- For an elegant look, use a piping bag with a star tip to fill the eggs.
- Chilling the finished deviled eggs for 30 minutes before serving enhances their flavor.
