Description
A timeless classic, these creamy and tangy deviled eggs are perfect for any gathering.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
- Optional: chives or dill for garnish
Instructions
- Boil the eggs: Place the eggs in a pot and cover them with water. Bring the water to a boil, then remove the pot from heat and cover for 12 minutes.
- Cool and peel: After the timer goes off, cool the eggs in a bowl of ice water. Once they are cool, gently tap and roll the eggs to crack the shells, then peel under running water.
- Prepare the filling: Slice the peeled eggs in half and carefully remove the yolks. In a mixing bowl, mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Fill the egg whites: Using a piping bag or a spoon, fill each egg white half with the yolk mixture, creating a lovely mound.
- Garnish: Sprinkle with paprika and add chopped chives or dill if desired.
- Chill and serve: Place the filled eggs in the refrigerator for at least 30 minutes before serving.
Notes
Store deviled eggs in an airtight container in the refrigerator for up to three days. For a healthier twist, consider using Greek yogurt instead of mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (half an egg)
- Calories: 90
- Sugar: 0g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 186mg
Keywords: deviled eggs, appetizer, classic recipe, easy recipe, boiled eggs