Description
Classic deviled eggs with a creamy, tangy filling that’s perfect for appetizers or party snacks.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
- Chives or parsley for garnish (optional)
Instructions
- Hard boil the eggs: Place the eggs in a pot and cover with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let sit for 12 minutes.
- Cool the eggs: Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes.
- Peel the eggs: Once cooled, carefully peel the eggs and rinse under cold water to remove any shell bits.
- Prepare the filling: Cut the eggs in half lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
- Mix the filling: Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix until smooth and creamy.
- Fill the eggs: Use a spoon or a piping bag to fill the egg whites with the yolk mixture.
- Garnish: Sprinkle with paprika and chopped chives or parsley if desired.
- Serve: Enjoy immediately or refrigerate until ready to serve.
Notes
- For a spicy kick, add a dash of hot sauce to the filling.
- You can also experiment with different mustards or add pickles for extra flavor.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 0
- Sodium: 60
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 1
- Fiber: 0
- Protein: 3
- Cholesterol: 62
Keywords: deviled eggs, classic deviled eggs, easy deviled eggs, party appetizers, egg recipes