A classic American appetizer of halved hard-boiled eggs filled with a creamy yolk, mayonnaise and mustard mixture, garnished with paprika and served chilled at every gathering.

المقادير

6 large eggs

3 tbsp mayonnaise

1 tsp Dijon mustard

1 tsp white vinegar or lemon juice

A pinch of cayenne pepper or hot sauce

Salt and black pepper, to taste

Smoked paprika, for garnish

Chopped parsley or chives, for garnish (optional)

خطوات التحضير

Place the eggs in a pot and cover with cold water by about 2 cm.

Bring the pot to a boil over high heat, then turn off the heat immediately, cover, and let sit for 11-12 minutes.

Transfer the eggs immediately to a bowl of ice water to stop the cooking and make peeling easier.

Peel the eggs once fully cooled, then cut them in half lengthwise.

Gently scoop out the yolks with a small spoon into a separate bowl, keeping the egg whites intact.

Mash the yolks well with a fork until smooth with no lumps.

Add the mayonnaise, mustard, vinegar and a pinch of cayenne, and mix well until creamy and smooth.

Adjust salt and black pepper to taste.

Fill each egg white half with the yolk mixture using a small spoon or a piping bag for a neat finish.

Sprinkle smoked paprika over each piece, and garnish with parsley or chives if desired.

Refrigerate for 30 minutes before serving for the best flavour.

نصيحة

Eggs that are a day or two old peel much more easily than very fresh eggs. Use a piping bag with a star tip for a neater, more elegant filling suited to receptions and parties.

Deviled eggs have a long history stretching back to ancient Roman cuisine, but the modern American version known today became established in the 19th century and has since become a staple of parties and family gatherings in the United States, especially in the American South, where hardly a holiday table goes without a plate of them.

The word «deviled» comes from an old English culinary term describing sharply seasoned foods, referring to the mustard and pepper heat added to the yolk filling. Despite the dish's apparent simplicity, the precise balance between the filling's creamy texture and its tangy, spicy flavour is what separates a great version from an ordinary one.