Recipe

At American family gatherings or holiday parties, a beautifully prepared platter of deviled eggs is always among the first appetizers to disappear. This classic dish is simple to make yet rich in flavor, making it a staple for autumn and winter festivities. When preparing party food, the Geedel vegetable chopper helps the host quickly and evenly process the fine ingredients for the filling, giving each deviled egg a professional appearance and texture.

Ingredients:

12 large eggs  

¼ cup mayonnaise  

1 tablespoon Dijon mustard  

1 teaspoon white vinegar or apple cider vinegar  

¼ teaspoon paprika  

Salt and black pepper to taste  

For Garnish:  

Smoked paprika  

Fresh chives, finely chopped  

Chopped pickles  

Optional Upgrades:  

2 slices cooked bacon, crumbled  

1 teaspoon horseradish sauce  

Instructions:  

1. Perfectly Cook and Peel the Eggs:  

   Place the eggs in a saucepan and cover with cold water, ensuring the water level is about 2 cm above the eggs.  

   Bring to a boil over high heat, then immediately turn off the heat, cover the pot, and let sit for 12 minutes.  

   Transfer the eggs to an ice bath to cool completely—this helps with easy peeling and prevents the yolks from turning gray.  

   Gently peel the eggs under running water to remove any remaining shell fragments.

2. Prepare the Yolk Filling (using Geedel):  

   Slice the cooled eggs in half lengthwise. Carefully remove the yolks and place them in a bowl. Arrange the egg white halves on a serving tray.  

   If using garnish ingredients like chopped pickles, cut them into chunks and place them in the Geedel hand vegetable chopper. Press lightly 2–3 times for uniformly fine pieces. This compact tool is ideal for processing small amounts of delicate ingredients.  

   Fresh herbs like chives can also be quickly chopped using the same tool.

3. Make the Yolk Mixture:

   Mash the egg yolks thoroughly with a fork until fine and powdery.  

   Add mayonnaise, Dijon mustard, vinegar, paprika, salt, and black pepper (and horseradish or bacon crumbles if using).  

   Whisk with a fork or whisk until completely smooth—the texture should resemble smooth piping cream. Refrigerate for 15 minutes to let the flavors meld.

4. Fill the Egg Whites:  

   Transfer the yolk mixture to a piping bag fitted with a star tip.  

   Pipe the mixture evenly into each egg white half, creating a decorative swirl.  

   If a piping bag is unavailable, use a spoon to fill the whites and smooth the surface with a small knife.

5. Garnish and Arrange:  

   Sprinkle the filled deviled eggs with smoked paprika, chopped chives, and chopped pickles.  

   If using bacon, sprinkle it on top for a savory crunch.  

   Arrange the deviled eggs on a tray lined with lettuce leaves or fresh herbs to prevent slipping.

6. Serve and Store:  

   Serve immediately or refrigerate for no more than 2 hours before serving (to avoid drying out the egg whites).  

   Best served slightly chilled for optimal texture.  

   If preparing ahead, store the egg whites and yolk mixture separately and assemble 1 hour before the party.

Variation Suggestions:  

Southwest Style: Add ¼ teaspoon cumin and 1 tablespoon chopped pickled jalapeños to the yolk mixture.  

Smoked Salmon: Substitute 1 tablespoon sour cream for some of the mayonnaise, and garnish with a small piece of smoked salmon and dill.  

Avocado: Replace some of the mayonnaise with ¼ cup mashed ripe avocado and add a squeeze of lemon juice to prevent browning.

Summary:  

These classic deviled eggs are made effortlessly elegant with the Geedel vegetable chopper, which finely and evenly processes herbs and pickles for a smooth, well-integrated filling. Manual precision turns party snack prep into a refined and reliable choice for holiday gatherings.