Description
Classic deviled eggs with a creamy filling and a hint of tang. Perfect for parties, picnics, or as a delicious appetizer.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
- Fresh chives or parsley for garnish (optional)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat.
- Once boiling, cover the pan, remove from heat, and let sit for 12 minutes.
- Transfer eggs to an ice bath to cool for 5 minutes, then peel the eggs under running water.
- Cut the eggs in half lengthwise and remove the yolks. Place yolks in a mixing bowl.
- Mash the yolks with a fork and add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until smooth.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with paprika and garnish with chives or parsley if desired.
Notes
- For extra creaminess, you can add more mayonnaise to the yolk mixture.
- Try adding ingredients like relish, hot sauce, or bacon bits for a twist on the classic flavor.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 80
- Sugar: 0
- Sodium: 50
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 1
- Fiber: 0
- Protein: 4
- Cholesterol: 63
Keywords: deviled eggs recipe, classic deviled eggs, easy deviled eggs, party appetizer, how to make deviled eggs