Description
A simple recipe for making creamy, tangy deviled eggs, a perfect appetizer for any gathering.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place eggs in a large saucepan and cover with cold water by about one inch.
- Bring the water to a full, rolling boil over high heat.
- Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for 12 minutes.
- Transfer the eggs to an ice bath (a bowl of ice water) and let them cool completely, about 10 minutes.
- Peel the cooled eggs and slice them in half lengthwise.
- Carefully scoop the yolks into a small bowl.
- Mash the yolks with a fork until fine.
- Add the mayonnaise, mustard, vinegar, salt, and pepper to the yolks. Mix until the filling is smooth and creamy.
- Spoon or pipe the yolk mixture back into the hollowed-out egg white halves.
- Sprinkle paprika over the top of each filled egg half before serving.
Notes
- To make peeling easier, add 1 teaspoon of baking soda to the water when boiling the eggs.
- For a smoother filling, press the mashed yolks through a fine-mesh sieve before mixing in the other ingredients.
- If you do not have a piping bag, use a small spoon to fill the egg white halves.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 1
- Sodium: 120
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 3
- Cholesterol: 95