Description
Deviled eggs are a classic appetizer. They are simple to make and always a crowd-pleaser. This recipe gives you creamy, flavorful deviled eggs perfect for any gathering.
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 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, remove from heat, cover, and let stand for 10-12 minutes.
- Drain hot water. 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 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, mustard, 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 chives, if desired.
- Chill for at least 30 minutes before serving.
Notes
- For easier peeling, use eggs that are a few days old, not super fresh.
- Adjust the amount of mayonnaise and mustard to your taste.
- For a smoother filling, you can push the yolk mixture through a fine-mesh sieve.
- Store deviled eggs in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 150
- Sugar: 1g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 190mg