Description
Classic Deviled Eggs are a timeless appetizer featuring creamy, tangy yolk filling piped into perfectly halved hardboiled eggs. This easy-to-make recipe blends mayonnaise, mustard, vinegar, and Worcestershire sauce for a flavorful bite, finished with a sprinkle of paprika and fresh chives for an attractive presentation.
Ingredients
Scale
Eggs
- 6 hardboiled eggs, carefully peeled and sliced in half
Filling
- 4 tablespoons mayonnaise (or substitute sour cream or Greek yogurt)
- 1 teaspoon vegetable oil (or melted butter)
- 1 teaspoon vinegar (optional but recommended)
- 1/2 teaspoon mustard (or more to taste)
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon salt
- Ground black pepper to taste
Garnish
- Ground paprika
- Chives
Instructions
- Prep eggs: Carefully remove the egg yolks from the sliced 6 hardboiled eggs, ensuring the whites remain intact and do not break. Place the yolks in a bowl and set the whites aside for filling.
- Make filling: Mash the egg yolks with a fork until crumbly. Add 4 tablespoons mayonnaise, 1 teaspoon vegetable oil, 1 teaspoon vinegar, 1/2 teaspoon mustard, 1/4 teaspoon Worcestershire sauce, 1/8 teaspoon salt, and ground black pepper. Mix thoroughly to combine. If the mixture is too thick, add a little extra mayonnaise to reach a creamy, pipeable consistency.
- Pipe into egg whites: Transfer the yolk mixture to a pastry bag fitted with a star tip. Pipe the filling evenly into each egg white half, creating a decorative swirl on top.
- Finish: Garnish each deviled egg with a sprinkle of ground paprika and some finely chopped chives. Serve chilled or at room temperature.
Notes
- For a lower-fat alternative, substitute mayonnaise with Greek yogurt.
- Vinegar adds a bright tang but can be omitted if preferred.
- Use a pastry bag or a plastic sandwich bag with the corner snipped for easy filling.
- Hardboil eggs ahead of time and keep refrigerated until ready to prepare.
- Adjust seasonings like mustard and Worcestershire sauce to taste.
