Deviled eggs a classic and never out of fashion if you ask me. Each country has a different name for it and it has been around for so long that there are countless variations. Deviled eggs are also known as Russian eggs, or stuffed egg. In France, it’s called Mimosa Egg, in Hungary Casino Egg, in Romania, Netherlands and Sweden Stuffed Egg, in South America Peruvian egg. The term deviled originated in the 1700 for anything cooked with mustard and paprika, but deviled eggs have been around for much longer.
Deviled eggs are served cold for appetizer, or as a main course with salad and often for parties and Christmas and Easter brunch. I make them every year for Easter dinner or lunch with different salads.
Below you can find the classic deviled eggs recipe. Like I mentioned before variations of stuffed eggs are endless and can lead to creations with mashed sardines into the yolk, bacon on top, finely cut herbs or a green filing with the addition of avocado. Everything is possible according to your preferences and creativity.
This classic recipe will get you started with the basic and you can take it from there as it is the easiest, absolutely basic method. Nobody can mess this up it, and the result will be nice and pretty on your Easter table.
Classic Deviled Eggs
Ingredients
- 8 eggs
- 2 tbsp mayo
- 1 tsp dijon mustard
- salt and pepper
Instructions
- Put eggs into a large saucepan covered by hot water then bring to a boil over high heat.
- Boil for 10 minutes over medium-high heat.
- Transfer eggs to a large bowl with very cold water and let them cool for 5-6 minutes.
- Peel them and slice six of them in half, lengthwise.
- Remove yolks to a bowl and place the egg whites on a serving plate.
- Mash the yolks and the rest of eggs together with mayo, mustard, salt and pepper with immersion blender until it becomes creamy. You can mash it with a fork too, but you have to work a bit more for the smooth consistency.
- Taste it and season it according to your preferences.
- Add a portion of the egg yolk mixture into the hole of each egg white. Use a spoon or a piping bag. You can also create your own piping bag by using a Ziploc bag and cutting out one of the corners.
- Decorate with a bit of parsley and small piece of lime or lemon. You can also sprinkle them with a bit of paprika powder.