Gordon Ramsay’s Deviled Eggs: Creamy Bites for Any Occasion

Gordon Ramsay’s Deviled Eggs are a creamy and flavorful appetizer perfect for any occasion.

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Prep Time 15

Cook Time 12

Chilling Time 15

Total Time 42

Servings: 6 eggs

Course: Appetizers

Cuisine: American

Calories: 80

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

6 large Eggs Use large eggs for a perfectly uniform filling.
3 tablespoons Mayonnaise Adds creaminess; Greek yogurt works for a lighter option.
1 teaspoon Dijon Mustard Brings tanginess; feel free to use a milder mustard if preferred.
1 teaspoon Apple Cider Vinegar Provides acidity; substitute with white wine vinegar for a twist.
to taste Salt Essential for enhancing flavor.
to taste Pepper Essential for enhancing flavor.

For Garnish

to taste Paprika Sprinkle on top for color and a mild smokiness.

Equipment

pot
Mixing Bowl
Ice Bath Container
Spoon or piping bag

Method

Step-by-Step Instructions

Boil the Eggs: Place 6 large eggs in a pot and cover them with cold water. Bring to a rapid boil, then reduce to medium and let simmer for 9-12 minutes.
Cool and Peel: Transfer eggs to an ice bath for 5-7 minutes. Peel under running water.
Prepare the Filling: Slice each egg in half, remove yolks and mix with mayonnaise, mustard, vinegar, salt, and pepper until creamy.
Fill the Egg Whites: Using a spoon or piping bag, fill egg whites with yolk mixture, heaping above the edges.
Garnish and Serve: Dust with paprika or cayenne pepper, arrange on a platter, and refrigerate for 15 minutes.

Nutrition

Serving: 1eggCalories: 80kcalCarbohydrates: 1gProtein: 6gFat: 6gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 186mgSodium: 75mgPotassium: 60mgVitamin A: 270IUCalcium: 10mgIron: 0.5mg

Notes

Use fresh eggs for better texture and flavor. Consider substituting mayonnaise with Greek yogurt for a lighter version.

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