How To Make Deviled Eggs
How to Make Deviled Eggs
Whether you’re headed to a picnic, dinner party, or brunch, deviled eggs are the perfect addition to any table. Not only does this bite-sized appetizer look beautiful on a plate, it’s always a crowd-pleaser. Wondering how to make deviled eggs? We’ll give you tips for making a classic recipe or a plate of hors d’oeuvres with Mediterranean flair.
Recipe: Mediterranean Deviled Eggs
While treating your love to a delicious dinner at a restaurant is totally respectable, creating a delicious spread to be enjoyed in comfy sweats with a big bottle of your favorite wine is an equally lovely way to tell your partner how much you care (and might even win you some bonus points)!
To help inspire your date night in, we put together some of our most swoon-worthy recipes—from easy appetizers to impressive entrées.
- Cook your hard boiled eggs to perfection. Boiling eggs seems like a no-brainer, but cooking properly them takes a little know-how. For starters, make sure you use a large enough pan. You want your eggs to sit in one layer so they cook evenly. Then cover them in cold water. Bring the water to a rolling boil and allow the eggs to cook for 30 seconds before removing them from heat. Cover the pan and allow the eggs to sit for 10 minutes.
- Use a cold water bath.Carefully remove the eggs from the hot pan and place them in a cold water bath. This will stop the cooking and make it easier to remove the eggshells.
- Make the filling. For classic deviled eggs, you want to keep it simple. Slice the eggs in half and carefully remove the egg yolks. Mash the yolks and then combine them with a dollop of mayonnaise (about ¼ cup), half a teaspoon of mustard, and a dash of vinegar.
- It’s all about presentation. Arrange the egg white halves on a platter. Then use a piping bag to neatly fill the egg white shells. Top each deviled egg with a dash of paprika and a sprinkle of sea salt.
Ingredients:
Deviled Eggs:
- 6 large eggs, hard-boiled & peeled (see our tips above for help making hard boiled eggs!
- 1/4 cup mayonnaise
- 1 teaspoon DeLallo
- White Wine Vinegar
- 1 teaspoon DeLallo Dijon mustard
- Salt and pepper
- Fresh minced parsley, for garnish
Tasty Mediterranean-inspired Toppings:
- Sliced DeLallo Olives Gigante + Bacon Crumbles
- Chopped DeLallo Fresh Pepper & Garlic Antipasto
- DeLallo Pepperazzi™
- Crumbled Sausage + Chopped Cipolline Onions
- DeLallo Balsamic Glaze
Marinated Baby Artichokes - Lemon Zest