Ina Garten Deviled Eggs Recipe
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.
- 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
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
- 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.
- 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.
- Cool the eggs quickly: Transfer the eggs to a bowl of ice water to stop the cooking process, protect texture, and make peeling easier.
- 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.
- 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.
- Mash the yolks: Mash the yolks with a fork until they form fine crumbs for a creamy, light filling.
- 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.
- 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.
- Garnish the tops: Lightly sprinkle paprika over the filled eggs and add chopped chives or parsley if desired for color and freshness.
- 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
Find it online: https://lucabites.com/ina-garten-deviled-eggs-recipe/
