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!