Creamy Deviled Eggs
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Everyday Food, June 2007
- Prep Time 25 minutes
- Total Time 25 minutes
- Yield Serves 8
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Ingredients
- 8 large eggs
- 1/3 cup light mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white-wine vinegar
- 1 tablespoon minced shallot
- 1/4 teaspoon hot sauce, such as Tabasco
- Coarse salt and ground pepper
- Paprika, for garnish
Directions
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Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
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Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
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Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
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Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.
This is definitely a 1-star rating. Didn't like this recipe one bit. With the vinegar and Dijon mustard mix it tasted too vinegar-y and salty. I used premium name brand ingredients and followed the recipe exactly. Disappointing so will be sticking to my tried and tested family recipe that folks rave about. Just wanted to try something different. Won't be making these again.
Best deviled eggs I've ever made! A few tweaks... I sauteed the shallots in butter, used fresh horseradish instead of Tabasco and champagne vinegar instead of white. I put the sauteed shallots and horseradish in Cuisinart so they were very finely minced and then added all the other ingredients to the Cuisinart. FAB-ulous!
Creamy Deviled Eggs
Russell's Saturday Dinner
Nutritious and Delicious!
I made these as part of my 6 types of deviled eggs for christmas. They didn't go over very well. That may have been my fault. I may have splashed a bit too much vinegar in the recipe. I used 6 eggs instead of 8 and tried to eye-measure the ingredients. won't do that again.
The eggs will turn out perfect if you let them sit in the hot water for longer -- like 20 to 25 minutes.
The recipe worked great for me! I boiled just a little longer than the recipe said to. The shell peeled right off and the mixture is DIVINE! I have friends who don't like spicy so I didn't add the tabasco. I will next time, though.
This recipe did not work at all. The eggs were not cooked, even the whites. I used large eggs and they all fit in one layer in the bottom of my pan, I brought it to a rolling boil, and then took it off the heat for 13 minutes. I then drained it under cold water, and placed the eggs in the refrigerator once cold. I had a terrible time peeling them, in fact they basically fell apart. I put all eggs in a bowl, microwaved them for 3 minutes to cook the yolks to be solid, and made potato salad.
I love my deviled eggs tangy. This recipe has the perfect ratio of egg yolk to ingredients. I did use spicy mustard. YUM
I use Honey Mustard salad dressing instead of mayo and mustard. Garnish with pimento or capers.
This recipe is good if you like the overpowering taste of vinegar, Dijon mustard, and onion... I thought this recipe was grotesque, I wanted Deviled eggs soo bad and this recipe ruined my night!
has anyone substituted apple cider vinegar for white wine vinegar, or just omitted the vinegar?
I like half mayo and half mirical
This recipe is perfect if you use Hellman's mayonnaise
I only added the mayo, mustard, salt, pepper from the recipe but I added a pinch of curry powder to the mixture and garnished with a tiny sprig of dill and a sprinkling of paprika. Amazing!
A touch of anchovy paste does wonders for any deviled egg recipe!
fine chopped celery in the mix was also very good
I used less mayo and more mustard and it turned out amazing!
Turned out really good!
I made this to bring to a christmas party. Very Good. I used apple cider vinegar and regular mustard and no onions.
This dish is a hit at parties!