Deviled eggs are a classic and traditional favorite in both American and European cultures. They are the perfect appetizer for parties, holidays and summer picnics. Deviled eggs have a rich and creamy filling which is delicious and just melts in your mouth!
In this recipe, deviled eggs are filled with cooked egg yolk, mayonnaise, mustard, parsley, capers and seasoned with cayenne pepper for a little spicy kick. They are ready in less than 30 minutes and extremely easy to prepare. Make this velvety deviled egg recipe and get your party started!
Yield: 24 deviled eggs Time: 20 minutes
- 12 large eggs
- 3 tablespoon of mayonnaise (I used homemade)
- 1 teaspoon yellow mustard
- 1 1/2 vinegar
- 2 tablespoons chopped capers
- 1 tablespoon chopped parsley
- 1/8 teaspoon cayenne pepper
- paprika for garnish
- Place eggs in a medium saucepan and add cold water to cover by 3-6 cm (1-2 inch). Gently, bring to a rolling boil. Remove pan from heat and cover. Let stand 13 minutes.
- Drain, and run eggs under cold water to cool them. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
- Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar and parsley.
- Peel eggs and using a sharp knife, slice each egg in half, lengthwise.
- Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper.
- Mash with a fork or food processor until smooth.
- Arrange the egg whites on a serving platter and using a piping bag, fill them with the mayonnaise mixture.
- Sprinkle with paprika and parsley just before serving.
Tips and Tricks:
- You can make the deviled eggs up to 2 days ahead. Wrap the peeled egg white halves tightly with a double layer of plastic wrap and place the filling a zipper lock plastic bag, squeezing out all the air. Refrigerate until ready to fill and serve.
- Do not chose the fresher eggs, due to the fact that they are harder to peel. Instead, use 1-week old eggs.