Gordon Ramsay’s Deviled Eggs (Print-Friendly Version)
Silky egg yolks, tangy Dijon, and a hint of paprika make these a timeless crowd-pleaser.
# Ingredients List:
01 -
6 large eggs
02 -
45 ml mayonnaise
03 -
5 ml Dijon mustard
04 -
5 ml apple cider vinegar
05 -
Pinch of salt
06 -
Freshly ground black pepper, to taste
07 -
Paprika, for garnish
# How to Make It:
01 -
Bring a pot of water to a rolling boil. Reduce heat to a simmer, gently lower eggs into the water, then raise heat and boil for 15 minutes.
02 -
Transfer eggs immediately to a bowl of ice water and allow to chill thoroughly.
03 -
Crack and carefully peel the eggs. Slice each egg in half lengthwise. Remove the yolks and place them in a mixing bowl; arrange whites on a tray.
04 -
Mash egg yolks with a fork until fine. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Blend until smooth and creamy.
05 -
Spoon or pipe the yolk mixture evenly into the hollows of the egg whites, taking care not to tear the whites.
06 -
Dust with paprika as garnish. Serve immediately or refrigerate until ready to present.
# Extra Tips:
01 -
Ice bathing eggs halts cooking and ensures easy peeling.