Description
Learn how to make delicious Deviled Strawberry Hearts. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise (use Greek yogurt for a lighter option)
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar or apple cider vinegar
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 6 large fresh strawberries, hulled and sliced in half
- 1 tablespoon finely chopped fresh chives (optional)
- 1/4 teaspoon smoked paprika or sweet paprika, for garnish
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
If you’re short on strawberries, you can substitute with halved cherry tomatoes for a savory twist. For those avoiding mayo, avocado mashed with a little lemon juice works beautifully as a creamy filling base.
Instructions
- Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat.
- Once boiling, cover the saucepan, turn off the heat, and let the eggs sit for 10-12 minutes. This method helps avoid the green ring around yolks, a lesson I learned after many attempts to perfect hard-boiled eggs during my culinary classes.
- Transfer the eggs to an ice bath immediately to stop cooking and make peeling easier. Peel carefully—this step always reminds me of family dinners where peeling eggs was a competition to see who could do it fastest without breaking the whites.
- Slice each egg in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
- Using a fork, mash the yolks until smooth. Stir in mayonnaise (or Greek yogurt), Dijon mustard, vinegar, salt, pepper, and honey if using. Mix until creamy and well combined. I find that adjusting vinegar and mustard to taste here really helps balance flavors—something I’ve dialed in from years of tweaking my early chili disasters.
- Carefully spoon or pipe the yolk mixture back into the egg white halves. This is a great step for multitasking—you can make the filling ahead and assemble later, which saved me many times hosting big family dinners.
- Take your fresh strawberries, hull them, and slice each in half vertically to create a heart shape. Place one strawberry half on top of each deviled egg half, pressing gently to adhere. This finishing touch adds a pop of color and a sweet surprise.
- Sprinkle with chopped chives and a dash of smoked paprika for a subtle smoky flavor and pretty presentation.
- Refrigerate for at least 30 minutes before serving to let flavors meld. I like to prepare these the night before, so they’re party-ready and stress-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Deviled Strawberry Hearts, recipe, cooking, food
