Ina Garten Deviled Eggs Recipe

Introduction

Deviled eggs are a classic appetizer beloved for their creamy texture and tangy flavor. Ina Garten’s recipe offers a foolproof way to make perfectly smooth filling with simple, fresh ingredients. Whether for a party or a casual snack, these deviled eggs are sure to impress.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar or lemon juice
• Salt to taste
• Black pepper to taste
• Paprika for garnish
• Chopped chives or parsley (optional)

Instructions

1. Step 1: Place the eggs in a saucepan and cover them with cold water. Heat gently and bring to a steady boil to cook the eggs evenly without cracking.
2. Step 2: Turn off the heat and cover the pan. Let the eggs sit in the hot water for 12 minutes to ensure fully cooked, golden yolks.
3. Step 3: Transfer the eggs to a bowl of ice water to chill quickly, which stops the cooking process and makes peeling easier.
4. Step 4: Tap each egg gently and peel under running water. Remove all shell fragments carefully, keeping the eggs whole and smooth.
5. Step 5: Slice the eggs lengthwise with a sharp knife. Scoop out the yolks carefully into a bowl, leaving the whites intact for filling.
6. Step 6: Mash the yolks with a fork until finely crumbled. The smoother the yolks, the creamier your filling will be.
7. Step 7: Add mayonnaise, Dijon mustard, vinegar, salt, and pepper to the mashed yolks. Stir thoroughly until the mixture is smooth, fluffy, and lump-free.
8. Step 8: Spoon or pipe the yolk mixture into the egg whites, creating neat swirls or mounds for an attractive presentation.
9. Step 9: Lightly sprinkle paprika on top and add chopped chives or parsley if desired, for color and freshness.
10. Step 10: Chill the deviled eggs in the refrigerator before serving. This enhances the flavors and keeps the filling firm and fresh.

Tips & Variations

• Use a piping bag or a plastic bag with a corner cut off to pipe the filling neatly into the egg whites.
• For a tangier flavor, substitute white vinegar with fresh lemon juice.
• Add a dash of hot sauce or a pinch of smoked paprika for a spicy kick.
• Garnish with crispy bacon bits or chopped pickles for extra texture and flavor.

Storage

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep them chilled until just before serving to maintain freshness. Avoid freezing as the texture of the eggs and filling will degrade.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the eggs are cooked perfectly?

Letting the eggs sit in hot water for 12 minutes after boiling gently cooks the yolks through without overcooking. The yolks should be fully set but not chalky.

Can I prepare deviled eggs ahead of time?

Yes, you can prepare the eggs and filling a day in advance. Assemble them just before serving and keep refrigerated to ensure the best texture and flavor.

Ina Garten Deviled Eggs Recipe

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4.6 from 79 reviews

Ina Garten’s classic deviled eggs recipe offers a creamy and tangy filling made from mashed egg yolks, mayonnaise, Dijon mustard, and vinegar. The eggs are perfectly boiled, peeled, and filled to create an elegant appetizer ideal for gatherings, picnics, or holidays.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 servings 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs

Filling

• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar or lemon juice
• Salt to taste
• Black pepper to taste

Garnish

• Paprika for garnish
• Chopped chives or parsley (optional)

Instructions

1. Boil the eggs: Place eggs in a saucepan and cover with cold water. Heat gently and bring to a steady boil to cook the eggs evenly without cracking.
2. Let eggs rest in hot water: Turn off the heat, cover the pan, and let the eggs sit in the hot water for twelve minutes to achieve fully cooked golden yolks.
3. Cool the eggs quickly: Transfer the eggs to a bowl of ice water to stop the cooking process, protect texture, and make peeling easier.
4. Peel the cooked eggs: Tap the eggs gently, then peel them under running water to remove all shell pieces and keep the eggs whole and smooth.
5. Slice and remove yolks: Using a sharp knife, slice the eggs lengthwise and carefully lift the yolks into a bowl, leaving the whites ready for filling.
6. Mash the yolks: Mash the yolks with a fork until they form fine crumbs for a creamy, light filling.
7. Mix the filling: Add mayonnaise, Dijon mustard, vinegar, salt, and pepper to the mashed yolks. Stir until the mixture is smooth, fluffy, and well blended without lumps.
8. Fill the egg whites: Spoon or pipe the yolk filling into the egg white halves, creating swirls or mounds to make the eggs look attractive.
9. Garnish the tops: Lightly sprinkle paprika over the filled eggs and add chopped chives or parsley if desired for color and freshness.
10. Chill and serve: Refrigerate the deviled eggs before serving to allow flavors to blend and the filling to firm up, ensuring freshness and food safety.

Notes

• Use fresh eggs for best results, but slightly older eggs peel easier.
• For a smoother filling, you can use a hand mixer or food processor to blend the yolk mixture.
• Adjust the amount of mayonnaise and mustard according to your preferred creaminess and tanginess.
• Chilling the eggs at least an hour before serving enhances the flavor.
• Deviled eggs can be made a day ahead and stored covered in the refrigerator.

Keywords: deviled eggs, Ina Garten recipes, classic appetizer, boiled eggs, party snacks, easy summer recipes