Ina Garten Deviled Eggs Recipe
Deviled eggs are a traditional appetizer made by hard-boiling eggs, removing the yolks, and mixing them with creamy ingredients and seasonings before spooning the mixture back into the egg whites. Ina Garten’s version adds a refined touch with high-quality ingredients and balanced flavors.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 12 deviled eggs
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: American
Ingredients
- Large eggs: 6, hard-boiled and peeled.
- Mayonnaise: 1/4 cup, for a creamy texture.
- Dijon mustard: 1 teaspoon, adds tang and depth.
- White wine vinegar: 1 teaspoon, for a subtle acidity.
- Salt: 1/2 teaspoon, to taste.
- Black pepper: 1/4 teaspoon, freshly ground.
- Paprika: For garnish, add color and a hint of smokiness.
- Optional toppings: Chives, dill, or crispy bacon bits for added flavor.
Instructions
Step 1: Hard-boil the Eggs
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
- Once boiling, remove the pan from heat, cover, and let the eggs sit for 10 minutes.
- Drain the eggs and transfer them to an ice bath to cool. Peel once cooled completely.
Step 2: Prepare the Filling
- Slice the hard-boiled eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl.
- Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper. Mix until creamy and well combined.
Step 3: Assemble the Deviled Eggs
- Spoon or pipe the yolk mixture back into the hollowed-out egg whites. Use a piping bag or a resealable plastic bag with the corner snipped off for a neat presentation.
Step 4: Garnish and Serve
- Sprinkle the filled eggs with paprika and any additional toppings, such as chives or bacon bits. Serve immediately or chill until ready to serve.
Find it online: https://inagartencooks.com/ina-garten-deviled-eggs-recipe/