Ina Garten’s Deviled Egg recipe is a classic dish made with simple ingredients like eggs, Greek yogurt, mustard, and relish. It takes 30 minutes to prepare and serves 6 people.
More Ina Garten Recipe:
- Ina Garten Brown Butter Sage Sauce
- Ina Garten Brown Butter Sage Sauce
- Ina Garten Lobster Salad In Endive
? Why You’ll Love This Deviled Egg Recipe:
- Perfect Party Appetizer: Ina Garten’s Deviled Egg Recipe is an ideal choice for gatherings and celebrations, impressing guests with its classic appeal.
- Easy Preparation: With simple ingredients and straightforward instructions, this recipe is accessible for cooks of all skill levels.
- Creamy Texture: The addition of Greek yogurt creates a luscious and creamy filling, adding a delightful tanginess to every bite.
❓ What Is Ina Garten Deviled Egg Recipe?
Ina Garten Deviled Egg Recipe is made with eggs, Greek yogurt, dijon mustard, Worcestershire sauce, pickle relish, salt, pepper, smoked paprika, and fresh chives.
? Ina Garten Deviled Egg Ingredients
- 6 large eggs
- 3 tbsp plain Greek yogurt (or mayo)
- 1 tsp dijon mustard (or 1/2 tsp dried mustard)
- 1/4 tsp Worcestershire sauce
- 1 tbsp pickle relish
- Salt and pepper, to taste
- Smoked paprika for garnish, optional
- Fresh chopped chives for garnish, optional
? How To Make Ina Garten Deviled Egg
- Boil eggs in water for 30 seconds, then let them sit for 12 minutes.
- Make an ice bath by filling a bowl with ice and water.
- Cool the eggs in the ice bath for 10 minutes.
- Crack the eggs gently and remove the shells.
- Cut the eggs in half and take out the yolks.
- Mix the yolks with Greek yogurt, mustard, Worcestershire sauce, relish, salt, and pepper.
- Taste and add more salt and pepper if needed.
- Put the yolk mixture into a pastry bag or plastic bag with a corner cut off.
- Pipe or spoon the mixture into each egg white half.
- Sprinkle smoked paprika and fresh chives on top.
? Recipe Tips:
- Choose Fresh Eggs: Use fresh eggs for easier peeling and better texture in your deviled eggs.
- Prepare an Ice Bath: Having an ice bath ready ensures quick cooling of the eggs, making them easier to peel.
- Be Gentle when Cracking Eggs: Crack the eggs gently to avoid damaging the egg whites.
? What To Serve With Deviled Eggs?
You can serve deviled eggs with crudité platters, cheese and crackers, fruit platters, Tea Sandwiches chips and dip, cocktail snacks, Broccoli Soup or German Potato Salad, brunch items, and charcuterie boards.
? How To Store Leftovers Deviled Eggs?
- In the fridge: Store Leftovers Deviled Egg in an airtight container for 3 days.
- In the freezer: Freezing deviled eggs isn’t recommended. It changes their texture, making them watery and not tasty when thawed. It’s best to enjoy deviled eggs fresh or keep them in the fridge for a short time.
? Can I Reheat Leftovers Deviled Eggs?
It’s usually not a good idea to reheat deviled eggs. Heating them again can make them lose their texture and taste. It’s better to eat deviled eggs cold or at room temperature, right out of the fridge.
FAQ’S:
How Do I Prevent The Egg Whites From Breaking When I Peel Them?
To prevent egg whites from breaking when peeling, use slightly older eggs after boiling, transfer them to an ice bath to cool quickly. Gently tap each egg on a hard surface to crack the shell all over, then roll it between your hands to loosen the shell.
How Do I Prevent The Yolks From Being Lumpy?
To prevent lumpy yolks, ensure eggs are cooked and cooled properly when mixing, mash yolks until smooth using a fork or potato masher. Gradually add other ingredients and mix well to create a creamy consistency without lumps.
How Do I Transport Deviled Eggs Without Ruining Them?
Transport deviled eggs in a single layer in a container with a tight-fitting lid optionally, line the container with a damp paper towel to prevent sliding.
How Do I Prevent The Filling From Becoming Runny?
Prevent runny filling by avoiding excessive liquid ingredients start with small amounts and adjust to taste. Thoroughly mix ingredients until well combined. If filling becomes thin, add a small amount of Greek yogurt or mayo to thicken.
More Ina Garten Recipe:
Ina Garten Deviled Egg Nutrition Fact
- Calories: 78kcal
- Carbohydrates: 0.9g
- Protein: 7g
- Fat: 4.8g
- Saturated Fat: 1.6g
- Cholesterol: 186mg
- Sodium: 160mg
- Sugar: 0.6g
Ina Garten Deviled Egg Recipe
Description
Ina Garten’s Deviled Egg recipe is a classic dish made with simple ingredients like eggs, Greek yogurt, mustard, and relish. It takes 30 minutes to prepare and serves 6 people.
Ingredients
Instructions
- Boil eggs in water for 30 seconds, then let them sit for 12 minutes.
- Make an ice bath by filling a bowl with ice and water.
- Cool the eggs in the ice bath for 10 minutes.
- Crack the eggs gently and remove the shells.
- Cut the eggs in half and take out the yolks.
- Mix the yolks with Greek yogurt, mustard, Worcestershire sauce, relish, salt, and pepper.
- Taste and add more salt and pepper if needed.
- Put the yolk mixture into a pastry bag or plastic bag with a corner cut off.
- Pipe or spoon the mixture into each egg white half.
- Sprinkle smoked paprika and fresh chives on top.
Notes
- Choose Fresh Eggs: Use fresh eggs for easier peeling and better texture in your deviled eggs.
Prepare an Ice Bath: Having an ice bath ready ensures quick cooling of the eggs, making them easier to peel.
Be Gentle when Cracking Eggs: Crack the eggs gently to avoid damaging the egg whites.