Description
A delightful recipe for classic deviled eggs, featuring a creamy and savory filling that’s perfect for holiday gatherings.
Ingredients
Scale
- 12 large eggs (preferably free-range)
- ½ cup (120 ml) mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- Optional garnish: Fresh chives, dill, or extra paprika
Instructions
- Boil the eggs: Place the eggs in a large pot, covering them with cold water by about an inch. Bring the water to a boil over medium-high heat for about 10 minutes.
- Finish cooking: Cover the pot and remove it from heat. Let the eggs sit, covered, for 12 minutes.
- Cool the eggs: Transfer the eggs to a bowl filled with ice water for at least 5 minutes.
- Peel the eggs: Tap and roll each egg on a hard surface to crack the shell, peeling them under running water if necessary.
- Prepare the filling: Slice each egg lengthwise, remove the yolks, and place them in a mixing bowl.
- Mix the filling: Mash the yolks until smooth and mix with mayonnaise, Dijon mustard, white vinegar, salt, and black pepper.
- Fill the whites: Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish and chill: Sprinkle smoked paprika on top and refrigerate for at least 30 minutes before serving.
Notes
Using older eggs can make peeling easier. You may prepare the filling a day in advance.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 100
- Sugar: 0g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 130mg