Classic Spiced Deviled Eggs

Ingredients

• 6 large eggs 6 large eggs
• 1/4 cup (60g) mayonnaise 1/4 cup (60g) mayonnaise
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1/4 teaspoon hot sauce 1/4 teaspoon hot sauce
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh chives, for garnish Fresh chives, for garnish

Nutrition

• Calories (kcal / KJ): 140 kcal / 586 KJ
• Fat (total, saturated): 12g, 2.5g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 6g
• Fiber: 0g
• Salt: 0.3g

Preparation

1. 1.
   Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat.
2. 2.
   Once boiling, remove the saucepan from heat, cover, and let the eggs sit in the hot water for 10 minutes.
3. 3.
   Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool completely.
4. 4.
   Once cooled, gently tap each egg on a hard surface to crack the shell, then peel off the shell.
5. 5.
   Slice the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a separate bowl.
6. 6.
   Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, paprika, cayenne pepper, hot sauce, salt, and pepper. Mix well.
7. 7.
   Spoon or pipe the yolk mixture back into the egg white halves.
8. 8.
   Garnish with fresh chives and sprinkle with additional paprika, if desired.
9. 9.
   Refrigerate for at least 30 minutes before serving.

Treat your ingredients with care...

• Eggs — To achieve perfectly boiled eggs, make sure to follow the instructions for boiling and cooling them. This will result in easy-to-peel eggs with a creamy yolk texture.
• Paprika — Choose a high-quality paprika to enhance the flavor and color of the deviled eggs.
• Hot sauce — Adjust the amount of hot sauce according to your spice preference. Add more for an extra kick or omit it for a milder version.
• Fresh chives — Finely chop the chives just before garnishing to maintain their vibrant color and fresh flavor.
• Mustard — Dijon mustard works best for this recipe, but you can experiment with other types of mustard for different flavor variations.

Tips & Tricks

• For a creamier filling, pass the mashed yolks through a fine-mesh sieve before mixing with the other ingredients.
• Experiment with different spices and herbs to customize the flavor of your deviled eggs.
• To make the deviled eggs ahead of time, prepare the filling and store it separately from the egg whites. Fill the egg whites just before serving to maintain their freshness.
• To add a smoky flavor, sprinkle a pinch of smoked paprika on top of the deviled eggs.
• Serve the deviled eggs on a bed of lettuce or arugula for an elegant presentation.

Serving advice

Serve the Classic Spiced Deviled Eggs as an appetizer at parties, picnics, or family gatherings. Arrange them on a platter and garnish with fresh chives for an eye-catching display. These deviled eggs are best enjoyed chilled, so make sure to refrigerate them for at least 30 minutes before serving.

Presentation advice

To elevate the presentation of the Classic Spiced Deviled Eggs, use a piping bag fitted with a star tip to fill the egg whites. This will create a beautiful swirl pattern on top of the eggs. Arrange them on a decorative platter and sprinkle with paprika and fresh chives for a pop of color.