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Gordon Ramsay's delicious deviled eggs plated for a stunning appetizer presentation

Deviled Eggs

These deviled eggs hit bright, silky, and savory notes, transforming simple ingredients into a stunning appetizer for any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large Eggs Fresh eggs peel more cleanly after proper cooking.
  • 1/4 cup Mayonnaise High-quality mayo for best texture; swap for Greek yogurt for a lighter twist.
  • 1 tbsp Dijon Mustard Adds brightness and heat.
  • 1 tbsp White Wine Vinegar Lifts the richness; apple cider vinegar can be used as a substitute.
  • to taste Salt
  • to taste Pepper
  • to taste Paprika Cayenne or paprika blend can be used for added spice.
  • to taste Chives Optional; can replace with green onions.

Method
 

Preparation
  1. Place eggs in a single layer in a pot and cover with cold water by about an inch.
  2. Bring to a gentle boil, then cover, turn off the heat, and let stand 9-12 minutes.
  3. Transfer eggs to an ice bath to stop cooking and firm the whites.
  4. Crack shells all over, roll to loosen, and peel under running water if needed.
  5. Halve the eggs lengthwise and gently remove yolks into a bowl.
Filling Preparation
  1. Mash yolks with a fork and add mayonnaise, Dijon, and white wine vinegar.
  2. Whisk until creamy and smooth, then season with salt and pepper.
Assembly
  1. Pipe or spoon the filling into each egg white.
  2. Dust with paprika and scatter chopped chives on top.
  3. Chill briefly to set the filling before serving.

Notes

Use fresh eggs for easy peeling and consider variations like smoked paprika or spicy Sriracha to enhance flavor.