Deviled Eggs

Name: Deviled Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 6 Eggs; 15 g of Mustard; 15 g of Mayonnaise; Paprika; Table Salt; Black Pepper

Hard-boiled eggs filled with a creamy mix of yolks, mayonnaise, mustard and sweet paprika: an easy appetizer ready in 15 minutes.

Difficulty Easy
Preparation 5 minutes
Cooking 10 minutes
Servings for 4 people

Deviled Eggs are a tasty appetizer you can make in just 15 minutes with very few ingredients. Quick and easy, these Paprika Deviled Eggs are perfect as an Easter Appetizer or as finger food for drinks or a buffet with friends.

This recipe really couldn’t be simpler: all you have to do is fill Hard-Boiled Eggs with Mayonnaise, Mustard and Paprika. In no time at all you’ll have Vegetarian Stuffed Eggs on the table that will please all your guests, even the pickiest.

If you love Stuffed Eggs, don’t miss our 10 Ways to Make Stuffed Eggs. And if you’re looking for more Easter Egg Ideas, try Egg Croquettes, Cloud Eggs and Scotch Eggs. Now here’s the recipe for Deviled Eggs.

Ingredients for 4 people

6 Eggs
15 g of Mustard
15 g of Mayonnaise
Paprika sweet to taste
Table Salt to taste
Black Pepper to taste

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Method

To make the Deviled Eggs, take a large pot, fill it with water and add the eggs, then bring to a boil and cook for another 10 minutes.
When the eggs are hard-boiled, drain them, rinse them under cold water to stop the cooking and peel them carefully.
Cut them in half and scoop out the yolks with a teaspoon. Put the yolks in a bowl with the mayonnaise, mustard, a pinch of salt, a sprinkle of pepper and paprika to taste, and mix well to combine.
When you have a smooth cream, transfer it to a piping bag fitted with a star tip and fill the centers of the egg whites. Dust with paprika and serve the Deviled Eggs. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like, you can enrich the Deviled Eggs with Tuna, Black Olives, Capers or Anchovies.

Tips

If you want to make the Deviled Eggs ahead, we suggest doing it this way: boil the eggs and put them in the fridge without peeling them. Make the cream, put it in a bowl and cover it with plastic wrap pressed directly onto the surface. When it’s time to serve the Deviled Eggs, simply add the yolks to the cream you’ve already made, stir and fill the egg whites.

Storage

Leftover Deviled Eggs can be kept in the fridge for one day, in an airtight container.