Imen Dridi Julia Child’s Deviled Eggs are made with eggs, mayonnaise, white vinegar, yellow mustard, salt, black pepper, and smoked Spanish paprika. This recipe serves 6 and takes about 30 minutes, including preparation and cooking time. It’s a classic, flavorful appetizer perfect for any occasion.
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💛 Why You’ll Love This Deviled Eggs Recipe:
- Classic Taste: Rooted in traditional flavors, this recipe delivers the beloved taste of classic deviled eggs with a perfect balance of creaminess and tang.
- Simple Ingredients: Made with pantry staples, it’s a straightforward recipe that doesn’t require any hard-to-find ingredients.
- Easy to Make: The process is simple enough for beginners, making it an excellent choice for those new to cooking or looking for a quick appetizer.
- Nutritious Snack: Eggs are a great source of protein and other essential nutrients, making these deviled eggs a guilt-free indulgence.
- Light Yet Satisfying: They’re rich enough to be satisfying but light enough not to overpower as a starter or side dish.
- Colorful Presentation: The paprika garnish not only adds flavor but also a pop of color, enhancing the visual appeal of the dish.
❓ What Is Julia Child Deviled Eggs Recipe?
Julia Child’s Deviled Eggs recipe features hard-boiled eggs filled with a creamy blend of the yolks, mayonnaise, white vinegar, yellow mustard, and seasonings, topped with smoked Spanish paprika. It’s a classic, elegant appetizer perfect for gatherings, serving up to 6 people.
🥚 Julia Child Deviled Eggs Ingredients
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- Freshly ground black pepper
- Smoked Spanish paprika, for garnish
🍳 How To Make Julia Child Deviled Eggs
- Place 6 eggs in a saucepan and cover with water. Bring to a boil, then cover, turn off the heat, and let sit for 12 minutes.
- Transfer eggs to cold water to cool. Once cool, peel the eggs carefully.
- Cut the eggs in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
- Mash the egg yolks with a fork until they are crumbly. To the yolks, add 1/4 cup mayonnaise, 1 teaspoon white vinegar, 1 teaspoon yellow mustard, and 1/8 teaspoon salt.
- Mix until smooth and creamy. Add freshly ground black pepper to taste. Mix well.
- Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle smoked Spanish paprika over the filled eggs for garnish.
- Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld.
💭 Recipe Tips:
- Ensure Easy Peeling: For easier peeling, use eggs that are a week to ten days old, as fresher eggs tend to stick to their shells.
- Smooth Filling: For a silky-smooth yolk filling, pass the mashed yolks through a fine-mesh sieve or use a food processor to blend the filling ingredients.
- Garnish Options: Beyond paprika, consider garnishing with fresh herbs, bacon bits, capers, or a small shrimp for a fancy twist.
- Chill Eggs Before Peeling: Cooling the eggs completely in cold water not only stops the cooking process but also contracts the egg slightly inside the shell, making peeling easier.
- Filling Flavor: Taste the filling before stuffing the egg whites and adjust the seasoning as needed. Remember, the flavors will meld and mellow slightly when chilled.
🍻 What To Serve With Deviled Eggs?
Serve deviled eggs with a variety of appetizers like cheese platters, vegetable trays, and charcuterie boards They pair well with light salads, crusty bread, and canapés For beverages, consider sparkling wine, iced tea, or light, refreshing cocktails to complement the rich flavor.
🎚 How To Store Leftovers Deviled Eggs?
- In The Fridge: Place leftovers deviled eggs in an airtight container and refrigerate for up to 2 days.
- In The Freezer: Freezing is not recommended for deviled eggs the freezing process can significantly alter the texture of the egg whites and the creamy filling, making them watery and unpleasant upon thawing.
🚫 Can I Reheat Leftovers Deviled Eggs?
Reheating deviled eggs is not typically recommended because the process can negatively affect their texture and taste. Deviled eggs are best enjoyed cold or at room temperature, straight from the fridge.
FAQ’S:
Why are they called deviled eggs?
The term “deviled” dates back to the 18th century and refers to foods that are made spicy or zesty with mustard, pepper, or other condiments. The name stuck because many recipes include a bit of spice or tang.
Can deviled eggs be made in advance?
Yes, you can prepare deviled eggs up to two days ahead store the whites and the yolk filling separately in the refrigerator and assemble them shortly before serving to maintain the best texture and appearance.
How long can deviled eggs sit out?
Deviled eggs should not sit out for more than two hours at room temperature, or one hour if the temperature is above 90°F (32°C), to prevent the risk of foodborne illness.
Are deviled eggs healthy?
Deviled eggs can be a healthy option when consumed in moderation eggs are a good source of protein and other nutrients. Adjusting the mayonnaise amount or using healthier alternatives can make them more nutritious.
How do you peel boiled eggs easily for deviled eggs?
Start with older eggs, as they peel more easily after boiling, immediately transfer them to an ice bath. Cracking the shell slightly before peeling under running water can also help.
What do you do if the deviled egg filling is too runny?
If the filling turns out too runny, you can add more egg yolks or a small amount of breadcrumbs to thicken it, chilling the filling for a while can also help it firm up before filling the egg whites.
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Julia Child Deviled Eggs Nutrition Facts
Serving: 2 Deviled Eggs Halves
- Calories: 63
- Protein: 2g
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 83mg
- Sodium: 89mg
- Potassium: 30mg
- Vitamin A: 120IU
- Calcium: 12mg
- Iron: 0.4mg
Julia Child Deviled Eggs
Description
Julia Child’s Deviled Eggs are made with eggs, mayonnaise, white vinegar, yellow mustard, salt, black pepper, and smoked Spanish paprika. This recipe serves 6 and takes about 30 minutes, including preparation and cooking time. It’s a classic, flavorful appetizer perfect for any occasion.
Ingredients
Instructions
- Place 6 eggs in a saucepan and cover with water. Bring to a boil, then cover, turn off the heat, and let sit for 12 minutes.
- Transfer eggs to cold water to cool. Once cool, peel the eggs carefully.
- Cut the eggs in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
- Mash the egg yolks with a fork until they are crumbly. To the yolks, add 1/4 cup mayonnaise, 1 teaspoon white vinegar, 1 teaspoon yellow mustard, and 1/8 teaspoon salt.
- Mix until smooth and creamy. Add freshly ground black pepper to taste. Mix well.
- Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle smoked Spanish paprika over the filled eggs for garnish.
- Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Ensure Easy Peeling: For easier peeling, use eggs that are a week to ten days old, as fresher eggs tend to stick to their shells.
- Smooth Filling: For a silky-smooth yolk filling, pass the mashed yolks through a fine-mesh sieve or use a food processor to blend the filling ingredients.
- Garnish Options: Beyond paprika, consider garnishing with fresh herbs, bacon bits, capers, or a small shrimp for a fancy twist.µ
- Chill Eggs Before Peeling: Cooling the eggs completely in cold water not only stops the cooking process but also contracts the egg slightly inside the shell, making peeling easier.
- Filling Flavor: Taste the filling before stuffing the egg whites and adjust the seasoning as needed. Remember, the flavors will meld and mellow slightly when chilled.
