Description
A classic recipe for smooth and creamy deviled eggs, perfect for parties and snacks.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- Salt to taste
- Black pepper to taste
- Paprika for garnish
- Chopped chives or parsley (optional)
Instructions
- Boil the eggs. Place eggs in a pot and cover with cold water. Bring to a boil over medium-high heat.
- Let eggs rest in hot water. Turn off the heat and let the eggs sit in the hot water for 10 minutes.
- Cool the eggs quickly. Move eggs to a bowl of ice water to stop the cooking. Chill for a few minutes.
- Peel the cooked eggs. Tap each egg and roll to crack the shell, then peel under cool running water.
- Slice and remove yolks. Cut eggs in half lengthwise and lift out the yolks gently.
- Mash the yolks. Put yolks in a bowl and mash with a fork until fine.
- Mix the filling. Add mayonnaise, Dijon, vinegar or lemon, salt, and pepper. Stir until smooth.
- Fill the egg whites. Spoon or pipe the yolk mix back into the white halves.
- Garnish the tops. Sprinkle with paprika and add chives or parsley if you like.
- Chill and serve. Keep chilled until you serve.
Notes
Use eggs that are a few days old for easier peeling. Chill eggs after cooking to prevent overcooking of the yolk.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg