Gordon Ramsay's Deviled Eggs Recipe
Deviled eggs are a classic snack loved by many. Gordon Ramsay’s deviled eggs recipe takes this simple treat to the next level. They are creamy, flavorful and perfect for parties or family gatherings.
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- Salt to taste
- Black pepper to taste
- Paprika for garnish
- Chives chopped, for garnish (optional)
Instructions
Boil the Eggs
- Place eggs in a saucepan. Cover with water. Boil for 10 minutes until fully cooked.
Cool the Eggs
- Remove eggs and place in cold water. Let them sit 5 minutes to cool down.
Peel the Eggs
- Gently tap eggs on a board. Peel off the shells carefully without breaking.
Cut the Eggs
- Slice each egg in half lengthwise. Scoop out yolks into a mixing bowl.
Mash the Yolks
- Use a fork to mash yolks until smooth. No lumps should remain.
Mix with Mayonnaise
- Add mayonnaise, mustard and vinegar to yolks. Stir until creamy and smooth.
Season the Mixture
- Add salt and pepper. Taste and adjust seasoning if needed.
Fill the Egg Whites
- Spoon or pipe yolk mixture back into egg whites evenly.
Garnish the Eggs
- Sprinkle paprika and chopped chives on top. Make them look colorful and fresh.
Serve Immediately
- Place eggs on a serving plate. Serve chilled or at room temperature.
Notes
- Use fresh eggs for easier peeling
- Chill eggs before slicing to keep them intact
- For smooth filling, use a piping bag
- Adjust mustard and mayo to taste
- Make ahead and refrigerate for 1–2 hours