French deviled eggs
Prepared in 15 minutes or less, these French delicious deviled eggs make an wonderful appetizer, starter or snack that anyone will love.
Ingredients
 | 8 eggs |
 | 3 tablespoons of mayonnaise (homemade or store bought) |
 | 1 teaspoon of dijon mustard |
Spices, herbs and ingredients for flavor:
 | 1 tablespoon of olive oil |
 | 2 teaspoons of dried thyme |
 | 1 tablespoon of lemon juice |
 | Pinch of salt and pepper |
How to make these deviled eggs
Here’s a clean, classic version that actually tastes like something:
Deviled Eggs
- Place the eggs in a saucepan and cover with cold water.
- Bring to a boil, then turn off the heat, cover, and let sit for 10-12 minutes.
- Transfer immediately to an ice bath and cool completely.
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Mash the yolks with:
- Mayonnaise
- A teaspoon of Dijon mustard
- A splash of white vinegar or lemon juice
- Salt and pepper
- Adjust the mixture to taste. If it’s bland, it needs more mustard or acid. Don’t be shy.)
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with paprika for the classic finish.
- Optional upgrades (if you’re feeling ambitious):
- crispy bacon bits
- finely chopped chives
- a dash of hot sauce
- pickle relish for a little tang
Deviled eggs have been a staple of French cuisine for generations. Because really who can resist hard-boiled eggs, stuffed with a tangy creamy filling!?
The eggs themselves are easy easy enough to prepare, but it is the the richness of olive oil blending with the zesty taste of dijon mustard that really makes this dish. It is a perfect blend of flavors and textures that you can’t help but pop in your mouth.
One reason for deviled eggs’ popularity is their versatility, making them a great option for any occasion. They can be served as an after-school snack, dinner time appetizer, or even an array of starters at a dinner party.
They’re also quick and easy to make, requiring only a few ingredients and minutes of preparation time. And you can also customize them as you want.
Add some cayenne pepper to make it spicy, or add a touch of avocado or cr for an additional twist.
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French deviled eggs
Equipment
Ingredients
- 8 eggs
- 3 tablespoons of mayonnaise
- 1 teaspoon of dijon mustard
- 2 teaspoons of dried thyme
- 1 tablespoon of olive oil
- 1 tablespoon of lemon juice
- Pinch of salt and pepper
Instructions
- Boil the eggs for 10 minutes, until they are hard boiled. Place the eggs in a pot with an inch of cold water. Bring the water to a boil, and let the eggs cook for 10 minutes. After ten minutes, carefully place the eggs in cold water to stop the cooking process.
- Peel the shells off all of the eggs.
- Cut each egg lengthwise so that each half can sit by itself flat on a plate.
- Take the cooked yellow yolks out of each egg white and place in a bowl.
- Mix the cooked egg yolks with the mayonnaise, mustard, herbs and spices. Blend it well so that the mixture is smooth. (Add more mayonnaise if necessary.)
- Using two teaspoons, gently scoop the egg yolk mixture to form small balls and place in each egg white half.
- Garnish with a pinch of extra thyme and serve when ready.
Notes
What to serve with it?
Can you prepare it in advance?
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.