Description
Deliciously creamy and tangy deviled eggs, perfect for gatherings and picnics.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- Salt and pepper, to taste
- Smoked paprika, for garnish
- Fresh chives or parsley, for garnish (optional)
Instructions
- Start by boiling the eggs. Place the eggs in a pot and cover them with water by about an inch. Bring the water to a rolling boil over medium-high heat. Once the water boils, cover the pot and remove it from heat. Let it sit for about 10-12 minutes.
- Transfer the eggs to a bowl of ice water to stop the cooking process and make peeling easier. Let them cool for about 5-10 minutes before peeling.
- Slice each egg in half lengthwise, carefully removing the yolks and placing them in a mixing bowl.
- Mash the yolks with a fork until crumbly. Then, add mayonnaise, mustard, vinegar, salt, and pepper. Mix until creamy and smooth.
- Spoon or pipe the filling back into the egg white halves.
- Sprinkle with smoked paprika and top with chives or parsley if desired.
Notes
For a lighter option, swap mayonnaise with Greek yogurt; for a vegan alternative, substitute eggs with avocado.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 200
- Sugar: 0g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 186mg