| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 156 | 13g | 3g | 1g |
| sugars | fibre | protein | salt |
| 1g | 0g | 7g | 0.5g |
The first time I made the Classic Deviled Eggs with Yellow Mustard, I was enveloped by a wave of nostalgia. Growing up in California, backyard barbecues and picnics were a common affair. Deviled eggs always had a special place on those dazzling tables bursting with vibrant fresh fruits, refreshing salads, and delectable grilled treats. Now, living thousands of miles away from my birthplace, creating this dish brings a piece of my sunny West Coast childhood right into my kitchen. But it’s not just another American classic – the recipe meets halfway with hints of my Gujarati roots – giving it an Indian-American fusion twist I’m so passionate about.
Classic Deviled Eggs Meet Indian Spices
The brilliant-yellow center of my Classic Deviled Eggs with Yellow Mustard is seasoned with rich Indian spices – lending it an enticing heat that beautifully contrasts with the creamy mayonnaise and bold tang of the Yellow Mustard. As you bite into an egg, the flavours burst into your mouth – subtly giving away the faintest hints of coastal Gujarat where such spices are used plentifully in everyday meals. I love serving them with a side of Crispy Okra Chaat – an Indian street food favorite for a fun fusion meal.
Unveiling the Health Wonders
Beyond the delights of the palate, what truly makes this recipe a keeper for me are the amazing health benefits packed within. The eggs are high in protein, aiding in muscle building and repair, but their true gem is the choline – a nutrient that supports brain health. The addition of mustard gives a boost of antioxidants, and the touch of paprika has anti-inflammatory properties. So yes, you’re indeed relishing a delightful dish that’s also power-packed with goodness.
As someone who is into Gujarati-infused Californian dishes, preparing Classic Deviled Eggs with Yellow Mustard for friends and family is quite an occasion. Watching their faces light up with pleasure as they take that first bite is incomparable.
Inspired by my favorite Deviled Eggs with Old Bay Shrimps recipe, this dish is more than just an appetizer, it’s a cultural blend that makes culinary borders seem insignificant. So, whether you’re planning an elegant holiday meal or a casual brunch with loved ones, this recipe will add a vibrant flourish to your table.
What You’ll Need
- 12 large eggs
- 1/2 cup of Mayonnaise
- 3 tablespoons Yellow Mustard
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Paprika plus extra for garnishing
- Fresh Parsley for garnishing (optional)
Method
Step One
Begin by hard boiling your eggs. To do this, place the 12 large eggs in a single layer in a saucepan. Add enough cool water that it is about an inch above the top of the eggs. Slowly bring the water to a boil over medium heat. Once boiling, cover the saucepan and remove it from the heat. Let it sit, covered, for about 9 to 12 minutes.
Step Two
After the eggs have finished cooking, carefully drain the hot water from the saucepan and transfer the eggs to a bowl of ice water. Let them cool down for at least 15 minutes. This will also make the eggs easier to peel.
Step Three
Once your eggs are cool, peel them and slice them in half lengthwise. Remove the yolks and place them in a separate bowl.
Step Four
To the bowl with the yolks, add the 1/2 cup of mayonnaise, 3 tablespoons of yellow mustard, 1/4 teaspoon each of salt, black pepper, and paprika. Mix until the ingredients are well combined and the mixture is smooth.
Step Five
Spoon the yolk mixture back into the hollow of each egg white, or use a piping bag for a more professional look. Make sure each egg white half is filled evenly.
Step Six
Once all the eggs are filled, sprinkle them with a little extra paprika and garnish with fresh parsley, if desired. Arrange the deviled eggs on a platter and serve.
