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Classic Deviled Egg Plate Recipe

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A timeless and easy-to-make deviled egg recipe perfect for Easter gatherings, featuring a creamy, tangy filling with a hint of mustard and mayo.

Ingredients

Scale
  • 12 large eggs (preferably free-range)
  • 1/3 cup mayonnaise (80 ml)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Smoked paprika (for garnish)
  • Fresh chives or parsley, chopped (optional)

Instructions

  1. Place 12 large eggs in a single layer in a large pot and cover with cold water by about an inch (2.5 cm). Bring water to a rolling boil over medium-high heat, then cover the pot, turn off the heat, and let sit for 11 minutes.
  2. Drain the hot water and immediately transfer eggs to a bowl of ice water. Let chill for at least 10 minutes. Gently crack shells and peel under running water if needed.
  3. Slice each egg in half lengthwise and carefully scoop the yolks into a mixing bowl. Mash the yolks with a fork until fine and crumbly.
  4. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the yolks. Stir until smooth and creamy. Adjust seasoning if necessary.
  5. Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle smoked paprika on top and garnish with chopped chives or parsley if desired. Chill for at least 30 minutes before serving.

Notes

Use fresh eggs for easier peeling. Adding baking soda to boiling water can help loosen shells. Piping bag with a star tip creates a decorative filling. Chill filled eggs for at least 30 minutes to let flavors meld. Eggs can be boiled and peeled a day ahead for convenience.

Nutrition

Keywords: deviled eggs, Easter appetizer, classic deviled eggs, easy deviled eggs, party appetizer, creamy deviled eggs

Find it online: https://coracooks.com/classic-deviled-egg-plate-recipe-easy-5-step-guide-for-easter-gatherings/