Description
This classic Deviled Egg recipe features perfectly steamed eggs filled with a creamy, tangy yolk mixture enhanced by Dijon mustard, apple cider vinegar, Worcestershire sauce, and fresh herbs. Finished with a sprinkle of paprika, these deviled eggs are a crowd-pleasing appetizer ideal for gatherings and parties.
Ingredients
Eggs
- 12 large eggs
Filling
- 1/3 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon-style mustard
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper to taste (heaped 1/8 teaspoon salt, small pinch pepper)
- 1/4 teaspoon sugar
- 1/8 teaspoon cayenne pepper (optional)
- 2 tablespoons finely chopped herbs (chives, parsley, dill combination)
Garnish
- Paprika for topping
- Extra finely chopped herbs
Instructions
- Cook Eggs: Add 1 inch of water to a large pot and place a steamer insert inside. Cover and bring the water to a boil over high heat. Once boiling, add the eggs to the steamer basket, cover, and steam for 13 minutes.
- Ice Bath Cool: Prepare a large bowl with cold water and 15 ice cubes. Immediately transfer the steamed eggs to the ice bath to stop the cooking process and cool completely for 15 minutes.
- Peel Eggs: Gently tap each egg to crack the shell and peel under cold running water, starting at the wider end where the air pocket usually forms for easier peeling.
- Make Filling: Slice eggs in half lengthwise and gently press the egg whites to pop out the yolks. Place yolks in a food processor along with mayonnaise, apple cider vinegar, Dijon mustard, Worcestershire sauce, salt, pepper, sugar, and cayenne pepper. Blend until smooth, then stir in the finely chopped herbs.
- Prepare Egg Whites: Arrange the peeled egg white halves on a serving platter. Wipe clean if needed to ensure neat presentation.
- Fill Eggs: Using a piping bag fitted with a wide star tip (or a plastic bag with the corner snipped off), fill the bag with the yolk mixture. Pipe the filling neatly into the egg white halves just before serving. Alternatively, a spoon or small cookie scoop can be used.
- Garnish and Serve: Right before serving, sprinkle the deviled eggs with paprika and extra chopped herbs for a burst of color and flavor.
Notes
- Steaming eggs instead of boiling helps achieve perfectly cooked yolks that are tender and less likely to develop a greenish ring.
- Using a food processor ensures the filling is ultra-smooth and creamy.
- Chilling eggs in an ice bath immediately after cooking makes peeling easier and stops the cooking process to avoid overdone yolks.
- Adjust seasoning to taste, especially salt and cayenne pepper if you prefer less heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: American
