Description
This classic Deviled Egg recipe is a delightful and easy-to-make appetizer perfect for any occasion. Creamy, tangy, and seasoned with a hint of paprika and Dijon mustard, these deviled eggs are sure to become a favorite you’ll make again and again. Served chilled and garnished with fresh herbs, they offer a perfect bite-sized treat.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon paprika (plus more for garnish)
Garnish (optional)
- Fresh chives or parsley, chopped
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water by about 1 inch. Bring the water to a boil over medium-high heat, then immediately remove the saucepan from heat and cover it. Let the eggs sit covered for 10 to 12 minutes to cook through.
- Cool the eggs: Transfer the boiled eggs to an ice bath to cool for 5 minutes. This helps stop the cooking process and makes peeling easier. Once cooled, peel the eggs carefully to avoid breaking the whites.
- Prepare the eggs: Slice each egg in half lengthwise. Gently remove the yolks and place them into a mixing bowl. Set the egg whites aside on a serving platter.
- Make the filling: Mash the egg yolks with a fork until crumbly and smooth. Add mayonnaise, Dijon mustard, white vinegar, salt, black pepper, and paprika into the bowl. Mix thoroughly until the filling is creamy and well combined.
- Fill the egg whites: Using a spoon or piping bag, carefully spoon or pipe the yolk mixture back into the cavities of the egg whites, creating a neat and attractive presentation.
- Garnish and serve: Sprinkle a little extra paprika over the filled eggs for color and flavor. Optionally, add freshly chopped chives or parsley on top. Chill the deviled eggs before serving for best taste.
Notes
- For easier peeling, use slightly older eggs rather than fresh from the farm.
- You can substitute mayonnaise with Greek yogurt for a lighter filling.
- Adjust seasonings such as mustard and vinegar according to your taste preference.
- Chilling the eggs before serving enhances flavor and texture.
- Deviled eggs are best eaten within 2 days when stored in the refrigerator.
