Deviled eggs are a timeless appetizer that combines creamy, tangy, and slightly spicy flavors. Paired with a garnish of fresh grapes, this platter is perfect for any gathering, offering a delightful contrast between the savory eggs and the sweet, juicy fruit.
Ingredients:
For the Deviled Eggs:
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Paprika for garnish
For the Platter:
- 1 cup green grapes
- 1 cup red grapes
Instructions:
- Prepare the Eggs:
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, cover the saucepan, remove it from heat, and let the eggs sit for 10-12 minutes.
- Drain the hot water and transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs.
- Make the Filling:
- Slice the eggs in half lengthwise and carefully remove the yolks.
- Place the yolks in a mixing bowl and mash them with a fork until smooth.
- Add mayonnaise, Dijon mustard, vinegar or lemon juice, garlic powder, salt, and pepper. Mix until the filling is creamy and well combined.
- Assemble the Deviled Eggs:
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle the tops with paprika for a touch of color and flavor.
- Arrange the Platter:
- Place the deviled eggs on a large serving platter.
- Scatter green and red grapes around the eggs to add a fresh, sweet contrast.
- Serve:
- Serve the deviled eggs chilled, alongside the fresh grapes for a refreshing and delicious appetizer.
This platter is sure to be a hit at your next event, offering a beautiful presentation and a delightful combination of flavors!
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