Creamy Deviled Eggs

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Directions:

  1. Cook the Eggs:
    • Place eggs in a medium saucepan and cover with cold water by about 1 inch.
    • Bring the water to a rolling boil, then remove the pan from heat, cover, and let the eggs sit for 13 minutes.
    • After 13 minutes, drain the eggs and immediately run them under cold water to cool.
  2. Prepare the Filling:
    • While the eggs are cooling, mix the mayonnaise, Dijon mustard, white-wine vinegar, minced shallot, and hot sauce in a medium bowl.
  3. Peel, Halve, and Mash the Yolk:
    • Once the eggs are cool, peel them and cut them in half lengthwise.
    • Gently remove the yolks, placing them in the bowl with the mayonnaise mixture. Season with salt and pepper.
    • Mash the yolks with a fork until smooth.
  4. Fill the Egg Whites and Garnish:
    • Spoon or pipe the creamy yolk mixture back into the egg whites.
    • Sprinkle a little paprika on top just before serving.

Tips for Perfect Deviled Eggs:

  • Peeling Made Easy:
    Fresh eggs can be tough to peel, so if you’re making deviled eggs, try using eggs that are about 2 weeks old. They peel more easily because the membranes inside the egg separate more readily from the egg white as the egg ages.

    Tip: After boiling, cool the eggs in an ice-water bath for about 5 minutes to help prevent the greenish-gray ring from forming around the yolk.

  • Make Them Creamy:
    For a smooth, creamy filling, you can use a food processor to blend the yolks with the mayonnaise and mustard. If you don’t have a food processor, make sure to fully mash the yolks with a fork for a lump-free texture.
  • Make Ahead:
    You can boil the eggs and prepare the filling a day ahead. Just refrigerate the yolk mixture and egg whites separately. When ready to serve, simply fill the whites with the yolk mixture and garnish.

FAQ:

Q: How do you make deviled eggs creamy, not lumpy?
A: Using a food processor to blend the yolks with the mayonnaise and mustard creates a smooth, mousse-like filling. If you don’t have one, mash the yolks well with a fork before adding the other ingredients.

Q: Can I boil the eggs a day ahead for deviled eggs?
A: Absolutely! Boiling and peeling the eggs the day before saves time. Just store the peeled eggs and yolk mixture in separate containers in the fridge, and assemble them when you’re ready to serve.

Q: Why add vinegar to deviled eggs?
A: Vinegar, like white-wine vinegar, adds a touch of acidity that balances the richness of the mayonnaise and egg yolks, giving the filling more depth of flavor.

Enjoy these creamy deviled eggs at your next gathering! They’re quick, easy, and sure to disappear fast.

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