Description
Classic deviled eggs featuring a creamy yolk filling with a hint of Dijon mustard and garnished with paprika and chives.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
- Chopped chives (optional)
Instructions
- Boil the eggs: Place your eggs in a pot and fill it with water until the eggs are submerged. Bring the water to a boil, then turn off the heat, cover the pot, and let it sit for 12 minutes.
- Prepare the ice bath: While the eggs cook, prepare an ice bath in a large bowl filled with ice and cold water.
- Cool the eggs: After 12 minutes, transfer the eggs to the ice bath using a slotted spoon. Let them cool for 5 minutes.
- Peel and slice: Gently tap the eggs on the countertop, peel away the shells, and slice the peeled eggs in half lengthwise.
- Make the filling: Carefully remove the yolks and mash them with mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the empty egg whites.
- Garnish and serve: Sprinkle paprika and optional chopped chives on top. Serve immediately or refrigerate.
Notes
Deviled eggs can be made a day in advance. Store in an airtight container with plastic wrap directly on the filling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 60
- Sugar: 0.5g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 186mg
Keywords: deviled eggs, appetizer, easy recipe, classic, party food, eggs