Description
These classic deviled eggs are a perfect appetizer. They feature a creamy, tangy filling with mustard and mayonnaise.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/2 teaspoon white vinegar
- Salt to taste
- Black pepper to taste
- Paprika for garnish
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch.
- Bring water to a rolling boil over high heat.
- Remove from heat, cover, and let stand for 10-12 minutes.
- Drain hot water and immediately transfer eggs to an ice bath for 5 minutes to cool completely.
- Carefully peel the cooled eggs.
- Slice each egg in half lengthwise.
- Gently scoop out the yolks into a small bowl.
- Mash the yolks with a fork until smooth.
- Add mayonnaise, mustard, vinegar, salt, and pepper to the mashed yolks. Mix well until creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with a sprinkle of paprika and fresh parsley, if desired.
- Chill for at least 30 minutes before serving.
Notes
- For easier peeling, use eggs that are a few days old.
- Adjust the amount of mustard and mayonnaise to your taste.
- For a smoother filling, use a food processor for the yolk mixture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 150
- Sugar: 1g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 185mg