Deviled eggs recipe with smoked paprika: You’ll relish this recipe
Deviled Eggs recipe are a classic appetizer for Easter and other holidays. They are easy to make and always a crowd favorite. This recipe for Deviled Eggs is my favorite. It’s made with mayonnaise, mustard, and a few other simple ingredients.
Deviled Eggs have been around for centuries. The first Deviled Eggs were made in ancient Rome. The Roman cookbook, Apicius, includes a recipe for boiled eggs that are mashed with cumin and pepper.
Deviled Eggs became popular in the United States in the 19th century. The first Deviled Eggs recipe in an American cookbook was published in 1820. The recipe was for boiled eggs that were mashed with mustard and vinegar.
Deviled Eggs gained popularity during the Victorian era. At this time, they were often served as a first course at dinner parties.
Deviled Eggs were also served as a side dish at lunch and supper.
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Deviled Eggs became even more popular during the twentieth century. The first commercially prepared Deviled Eggs were introduced in the 1930s. These Deviled Eggs were made with mayonnaise, mustard, and relish.
Deviled Eggs are still popular today. They are often served as an appetizer or side dish at parties and potlucks. Deviled Eggs are also a popular item on restaurant menus.
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Deviled eggs recipe Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Paprika (optional)
Deviled eggs recipe Directions
Place the eggs in a large saucepan and cover with cold water. Bring the water to a boil over medium-high heat. Once the water comes to a boil, remove the pan from the heat and let the eggs sit in the hot water for 10 minutes.
After 10 minutes, drain the hot water from the pan and add cold water and ice cubes to the pan. Let the eggs sit in the cold water for 10 minutes.
Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a medium bowl.
Mash the yolks with a fork. Add the mayonnaise, mustard, vinegar, salt, and pepper to the bowl and mix until smooth.
Spoon the mixture into the egg whites. Sprinkle with paprika, if desired. Serve immediately or store in the refrigerator for up to 3 days.
More about Deviled eggs recipe:
- Average Rating: 4.5
- Average Prep Time: 20 minutes
- Average Cook Time: 10 minutes
- Average Total Time: 30 minutes
- Nutrition Facts:
- Calories: 210
- Total Fat: 17 g
- Saturated Fat: 3.5 g
- Cholesterol: 327 mg
- Sodium: 470 mg
- Total Carbohydrates: 3 g
- Dietary Fiber: 0 g
- Protein: 13 g
- Weight Watchers Points: 5
How to serve
Serve immediately or store in the refrigerator for up to 3 days.
Best time to eat
Deviled Eggs are best served immediately after they are made. Deviled Eggs pair well with a variety of drinks. Try serving them with a glass of iced tea or a light beer.
