Description
Classic deviled eggs with a rich flavor and creamy texture, perfect for gatherings.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and black pepper to taste
- A pinch of smoked paprika (for garnishing)
- Fresh chives, finely chopped (for garnishing)
- Optional: a dash of hot sauce
Instructions
- Start by placing your eggs in a single layer in a saucepan. Cover them with cold water by about an inch.
- Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pan and turn off the heat, letting the eggs sit for about 12-14 minutes.
- Move the eggs into an ice bath. Let them cool for about 5-10 minutes.
- Peel the eggs under running water or with the help of the ice bath water.
- Cut each egg in half lengthwise and gently scoop out the yolks into a mixing bowl.
- Combine the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper in the bowl. Mash until smooth.
- Fill each egg white half with the creamy yolk mixture using a piping bag or spoon.
- Sprinkle with smoked paprika and garnish with fresh chives. Add hot sauce for extra spice if desired.
Notes
Using fresh, large eggs yields the best results. Store filled deviled eggs in an airtight container in the fridge for up to 48 hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 120mg