Bobby Flay Deviled Eggs​

This delicious deviled egg recipe by Bobby Flay is creamy, quick, and perfect for any gathering! With a hint of spice and a sprinkle of smoky paprika, these eggs are as easy to make as they are tasty. Using common ingredients, you’ll create a savory treat that’s ideal for appetizers, snacks, or party platters.

Recipe Ingredients:

• 12 large eggs
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 to 2 dashes hot sauce, optional
• Kosher salt and freshly ground black pepper
• Finely chopped chives, for garnish
• Smoked paprika, for sprinkling

How To Make Deviled Eggs​?

1. Cook the Eggs: Place 12 large eggs in a single layer in a wide saucepan, cover with 2.5 cm / 1 inch of water, and bring to a boil. Lower heat to medium-low and simmer for 10 minutes. Transfer eggs to an ice water bath to cool, then peel carefully.
2. Prepare the Filling: Slice eggs in half lengthwise. Remove yolks to a bowl and mash until smooth. Add 120 ml / 1/2 cup mayonnaise, 15 ml / 1 tbsp Dijon mustard, 1–2 dashes of hot sauce (if using), salt, and black pepper to taste. Whisk until very smooth.
3. Pipe the Filling: Spoon the mixture into a piping bag (or resealable plastic bag with one corner cut off) and pipe into the egg whites.
4. Garnish and Chill: Sprinkle the eggs with finely chopped chives and a dash of smoked paprika. Chill in the refrigerator for 20–25 minutes before serving.

Recipe Tips :

• Use Fresh Eggs for Easy Peeling: Slightly older eggs are easier to peel than fresh ones, but make sure they’re still fresh enough for a perfect taste.
• Warm Your Knife for Clean Slices: Dip your knife blade in warm water before slicing the eggs; this helps create neat, smooth cuts.
• Mash Yolk Until Smooth: For a creamy texture, mash the yolks thoroughly until no lumps remain before adding the mayonnaise and mustard.
• Pipe for Presentation: Use a piping bag or plastic bag with a snipped corner to fill the egg whites for a professional look.
• Chill Before Serving: Let the deviled eggs chill in the fridge for 20-25 minutes to allow flavors to meld and for easy serving

How To Store Leftovers?

First, let the leftover deviled eggs reach room temperature. Then, place them in an airtight container in the refrigerator for up to 2 days. Keep them covered to maintain freshness and prevent drying out.

Nutrition Facts

Serving Size: 1 half large egg (30g)

• Calories: 68
• Total Fat: 5.8g
• Saturated Fat: 1.3g
• Cholesterol: 95mg
• Sodium: 69mg
• Potassium: 41.8mg
• Dietary Fiber: 0.1g
• Sugars: 0.1g
• Protein: 3.2g

Check out More Recipes:

• Bobby Flay Guacamole Recipe
• Bobby Flay Nachos Recipe
• Bobby Flay Mango Salsa
• Bobby Flay Salsa Recipe

Bobby Flay Deviled Eggs​

Author: Mohamed Shili Cooking Method:Boiling Cuisine:American Courses:Appetizers Recipe Keys: D Deviled Eggs​

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesRest time: 10 minutesTotal time: 30 minutesServings:8 servingsCalories:68 kcal Best Season:Suitable throughout the year

Description

This delicious deviled egg recipe by Bobby Flay is creamy, quick, and perfect for any gathering! With a hint of spice and a sprinkle of smoky paprika, these eggs are as easy to make as they are tasty. Using common ingredients, you’ll create a savory treat that’s ideal for appetizers, snacks, or party platters.

Ingredients

• 12 large eggs
  
• 1/2 cup mayonnaise
  
• 1 tablespoon Dijon mustard
  
• 1 to 2 dashes hot sauce, optional
  
• Kosher salt and freshly ground black pepper
  
• Finely chopped chives, for garnish
  
• Smoked paprika, for sprinkling

Instructions

1. Cook the Eggs: Place 12 large eggs in a single layer in a wide saucepan, cover with 2.5 cm / 1 inch of water, and bring to a boil. Lower heat to medium-low and simmer for 10 minutes. Transfer eggs to an ice water bath to cool, then peel carefully.
   
2. Prepare the Filling: Slice eggs in half lengthwise. Remove yolks to a bowl and mash until smooth. Add 120 ml / 1/2 cup mayonnaise, 15 ml / 1 tbsp Dijon mustard, 1–2 dashes of hot sauce (if using), salt, and black pepper to taste. Whisk until very smooth.
   
3. Pipe the Filling: Spoon the mixture into a piping bag (or resealable plastic bag with one corner cut off) and pipe into the egg whites.
   
4. Garnish and Chill: Sprinkle the eggs with finely chopped chives and a dash of smoked paprika. Chill in the refrigerator for 20–25 minutes before serving.

Notes

• Use Fresh Eggs for Easy Peeling: Slightly older eggs are easier to peel than fresh ones, but make sure they’re still fresh enough for a perfect taste.
• Warm Your Knife for Clean Slices: Dip your knife blade in warm water before slicing the eggs; this helps create neat, smooth cuts.
• Mash Yolk Until Smooth: For a creamy texture, mash the yolks thoroughly until no lumps remain before adding the mayonnaise and mustard.
• Pipe for Presentation: Use a piping bag or plastic bag with a snipped corner to fill the egg whites for a professional look.
• Chill Before Serving: Let the deviled eggs chill in the fridge for 20-25 minutes to allow flavors to meld and for easy serving.

Keywords:Bobby Flay Deviled Eggs​