Hamdi Saidani This easy Julia Child Deviled Eggs recipe is a classic, creamy, and flavorful appetizer perfect for any occasion. Made with simple ingredients like mayonnaise, mustard, and a touch of paprika, these eggs are rich, tangy, and delicious. You can customize them with different spices or toppings for extra flavor. Perfect for parties, picnics, or a quick snack!
Ingredients Needed
- 6 hard-boiled eggs
- 2 tablespoons mayonnaise
- 1 teaspoon white sugar (adjust to taste)
- 1 teaspoon white vinegar
- 1 teaspoon prepared mustard
- 1 tablespoon finely chopped onion
- 1 tablespoon finely chopped celery
- ½ teaspoon salt (adjust to taste)
- 1 pinch paprika (optional, for garnish)
How To Make Deviled Eggs
- Prepare the Eggs: Peel the hard-boiled eggs, slice them in half lengthwise, and carefully remove the yolks. Set the egg whites aside.
- Make the Filling: Mash the yolks with a fork in a small bowl. Stir in the mayonnaise, sugar, vinegar, mustard, onion, and celery. Mix everything until smooth and season with salt to taste.
- Fill the Egg Whites: Stuff or pipe the yolk mixture into the hollowed-out egg whites.
- Garnish and Chill: Sprinkle paprika over the top for a little extra flavor and color. Refrigerate the deviled eggs until you’re ready to serve.
Recipe Tips
- Use Fresh Eggs: For easy peeling, use slightly older eggs. Fresh eggs can be harder to peel and may tear the whites.
- Mash Yolks Well: Make sure to mash the yolks thoroughly to create a smooth filling. This helps the mixture go into the egg whites easily.
- Adjust the Flavor: Taste your filling before stuffing the eggs. Add more mustard, vinegar, or sugar to balance the tanginess and sweetness to your liking.
- Chill Before Serving: Refrigerate the deviled eggs for at least 30 minutes before serving. This helps the flavors blend together and gives them a firmer texture.
- Use a Piping Bag for Neat Filling: If you want a clean and professional look, use a piping bag to fill the egg whites. It’s quicker and creates a beautiful presentation.
How To Store Leftovers
Store leftover deviled eggs in an airtight container in the fridge for up to 3 days.
More Julia Child Recipes:
Julia Child Deviled Eggs
Description
This easy Julia Child Deviled Eggs recipe is a classic, creamy, and flavorful appetizer perfect for any occasion. Made with simple ingredients like mayonnaise, mustard, and a touch of paprika, these eggs are rich, tangy, and delicious. You can customize them with different spices or toppings for extra flavor. Perfect for parties, picnics, or a quick snack!
Ingredients
Instructions
- Prepare the Eggs: Peel the hard-boiled eggs, slice them in half lengthwise, and carefully remove the yolks. Set the egg whites aside.
- Make the Filling: Mash the yolks with a fork in a small bowl. Stir in the mayonnaise, sugar, vinegar, mustard, onion, and celery. Mix everything until smooth and season with salt to taste.
- Fill the Egg Whites: Stuff or pipe the yolk mixture into the hollowed-out egg whites.
- Garnish and Chill: Sprinkle paprika over the top for a little extra flavor and color. Refrigerate the deviled eggs until you’re ready to serve.
Notes
- Use Fresh Eggs: For easy peeling, use slightly older eggs. Fresh eggs can be harder to peel and may tear the whites.
- Mash Yolks Well: Make sure to mash the yolks thoroughly to create a smooth filling. This helps the mixture go into the egg whites easily.
- Adjust the Flavor: Taste your filling before stuffing the eggs. Add more mustard, vinegar, or sugar to balance the tanginess and sweetness to your liking.
- Chill Before Serving: Refrigerate the deviled eggs for at least 30 minutes before serving. This helps the flavors blend together and gives them a firmer texture.
- Use a Piping Bag for Neat Filling: If you want a clean and professional look, use a piping bag to fill the egg whites. It’s quicker and creates a beautiful presentation.
