Description
These classic deviled eggs are a perfect appetizer for any gathering. Creamy, tangy, and topped with a sprinkle of paprika, they’re sure to be a hit!
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil over medium-high heat.
- Once boiling, cover the pot and remove from heat. Let sit for 12 minutes.
- Transfer eggs to an ice bath to cool for 5 minutes, then peel the shells.
- Slice each egg in half lengthwise and scoop out the yolks into a mixing bowl.
- Mash the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with paprika for garnish and serve.
Notes
- For a twist, add chopped herbs or bacon to the yolk mixture.
- Make sure to cool the eggs completely before peeling for easier removal of the shell.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 0
- Sodium: 60
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 1
- Fiber: 0
- Protein: 6
- Cholesterol: 186
Keywords: deviled eggs, classic deviled eggs, easy deviled eggs, appetizer recipe, egg recipes