Classic Deviled Eggs: A Quick and Easy Recipe in Minutes!

In this video, I’m sharing my easy and delicious deviled eggs recipe made from scratch. Watch as I guide you through each step, from boiling the eggs to creating the perfect creamy filling. These deviled eggs are the ultimate appetizer that will impress your guests at any gathering!

About:
Enjoy these savory deviled eggs with this simple, classic recipe. Made with hard-boiled eggs, basic seasonings, and fresh herbs, they’re the perfect appetizer for parties, family gatherings, or holiday dinners. Pair them with salads, grilled meats, or sandwiches for a meal that everyone will love.

Find the Written Recipe at https://yellowchilis.com/deviled-eggs...

Ingredients:
For Hard Boiling Eggs
8 eggs, room temperature
Water, for boiling eggs

For Deviled Eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
2 tbsp pickle relish
½ tsp chives, chopped
½ tsp paprika
Black pepper, to taste
Salt, to taste

For Garnishing
Paprika
Chives

Recipe Notes:
Choose the Right Eggs: Eggs that are a few days old peel more easily after boiling because an air pocket forms between the shell and the egg white. If you’re using farm-fresh eggs, letting them sit in the fridge for a few days helps with peeling. For extra food safety, pasteurized eggs are a good option since they’re free from bacteria like Salmonella.

Use Room Temperature Eggs: Room-temperature eggs cook more evenly and reduce the risk of overcooked yolks or cracking. If you forget to take them out ahead of time, place the eggs in a bowl of warm (not hot) water for 5 to 10 minutes to bring them to room temperature quickly.

Don’t Over-Boil the Eggs: To get perfectly set yolks and tender egg whites, follow the recipe timing closely. Overcooking can cause a green ring around the yolk and give the whites a rubbery texture, which affects both the flavor and the appearance of your deviled eggs.

Customize Your Seasoning: My version is mildly spiced with simple seasonings and herbs, but you can easily adjust the flavors to suit your taste. For more heat, add a little bit of hot sauce or a sprinkle of cayenne pepper. If you like a smoky flavor, top the eggs with crispy bacon bits.

Pipe for a Polished Look: While spooning the filling works fine, piping gives a cleaner, more polished look. Just add the filling to a pastry bag or plastic sandwich bag, snip the tip, and pipe it neatly into the egg whites for a professional finish.

Use Salt Sparingly: Ingredients like mayonnaise and pickle relish already add some saltiness, so go easy on the salt. Taste the filling first and only add salt if needed to avoid overly salty deviled eggs.

Smooth Yolk Mixture: To achieve a creamy, lump-free filling, mash the yolks thoroughly with a fork until fine and crumbly. For an even smoother texture, press the yolks through a fine-mesh sieve. This technique removes any clumps, making the filling silky and easier to pipe or spoon.

Dry the Egg Whites: After peeling and cutting the eggs, optionally pat the egg whites dry with a paper towel. This helps the filling stick better and keeps the presentation clean.

What to expect?
0:00 Introduction
0:11 Hard Boil Eggs
1:17 Prep Filling and Assemble Eggs
2:41 Final Output

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