Restaurants›Whiskey Street Cocktails & Dining›Deviled Eggs Recipe

Deviled Eggs Recipe

Inspired by Whiskey Street Cocktails & Dining
Time30m
Serves6

Indulge in our classic Deviled Eggs, featuring perfectly boiled egg whites filled with a creamy, tangy yolk mixture, seasoned to perfection with a hint of Dijon mustard and a sprinkle of paprika. Each bite offers a delightful blend of flavors and textures, making them the ideal appetizer for any gathering. A timeless favorite that never goes out of style!

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Ingredients

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Ingredients

Method

Directions

1

Boil the Eggs

Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let it sit for 12 minutes.

2

Cool the Eggs

After 12 minutes, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes. This will make peeling easier.

3

Peel and Prepare the Eggs

Once cooled, gently tap the eggs on a hard surface and peel off the shells. Cut each egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.

4

Make the Filling

Mash the yolks with a fork and then add mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix until smooth and creamy.

5

Fill the Egg Whites

Spoon or pipe the yolk mixture back into the hollowed egg whites. Use a piping bag for a decorative look if desired.

6

Garnish and Serve

Sprinkle with paprika and add chopped chives or parsley for garnish. Serve immediately or refrigerate until ready to serve.