Quick and Easy Deviled Eggs

Deviled eggs, a classic and beloved appetizer, have charmed diners for generations with their creamy texture and delightful flavors. Originating from ancient Roman cuisine, this dish has evolved over the centuries into a staple at gatherings and celebrations around the world.

I didn’t know there were more ways to prepare eggs beyond scrambled, sunny-side-up, and boiled. As a Filipino, we’re not accustomed to having appetizers or side dishes with our meals. Usually, we have just one main dish, always served with rice. Whenever we head to the city to get groceries, my mom never misses buying a tray of eggs. Every morning, without fail, my sister cooks sunny-side-up or boiled eggs—it’s really every single day, no exaggeration. Eventually, I grew tired of eating the same thing, so I searched online for quick, easy, and different egg recipes. That’s when I discovered deviled eggs. Honestly, I had never even heard of such a recipe before. I tried making them and was amazed at how delicious and unique they tasted. From then on, my family has been exploring and improving ways to make deviled eggs.

Deviled Eggs

5.0 from 1 vote

Course: AppetizersCuisine: Romanian, EuropeanDifficulty: Easy

Servings

3

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Ingredients

• 1/2 cup 1/2 mayonnaise

• 7 pieces 7 eggs

• 1/2 tablespoon 1/2 salt and pepper

• chili powder

• celery

Directions

• Boil the eggs for 10 minutes, then cool and peel off the shells.
  
• Cut each egg in half and separate the yolks from the whites.
• Add mayonnaise, salt, and pepper and mash the yolks with a fork. Stir everything together until smooth.
• Spoon or pipe the yolk mixture back into the egg white halves using a plastic bag with corner cut off.
• Garnish with chili powder and a sprinkle of celery.

Recipe Video

Notes

• Soak the freshly cook eggs in cold water for easy peel off.
• Don’t underestimate the power of seasoning. Sprinkle a little paprika or cayenne pepper for a touch of heat and color, or a pinch of fine sea salt to enhance the natural flavors of your deviled eggs.
• Introduce texture to your deviled eggs by topping them with crunchy elements like crumbled bacon, toasted breadcrumbs, or chopped chives. This adds a delightful contrast to the creamy filling.
• Start with eggs that are a week old as they peel more easily than fresh eggs. Use a gentle boil and an ice bath post-cooking to ensure the yolks are centered and the shells come off smoothly.