Description
Deviled eggs are a classic appetizer. They are simple to make and always a crowd-pleaser.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- Salt to taste
- Black pepper to taste
- Paprika for garnish
- Fresh chives, 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.
- Once boiling, immediately remove from heat. Cover the pan and let stand for 10 minutes.
- Drain the hot water and transfer eggs to an ice bath for 5 minutes to cool completely.
- Carefully peel the cooled eggs. Slice each egg in half lengthwise.
- Gently remove the yolks and place them in a small bowl. Arrange the egg white halves on a serving platter.
- Mash the yolks with a fork until smooth.
- Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix until creamy and well combined.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with a sprinkle of paprika and chopped fresh chives, if desired.
- Serve immediately or chill until ready to serve.
Notes
- For easier peeling, use eggs that are a few days old.
- Ensure the yolks are completely smooth before mixing with other ingredients for a creamy filling.
- An ice bath stops the cooking process and makes peeling easier.
- You can use a piping bag with a star tip for a decorative presentation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 120
- Sugar: 0.5g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 180mg