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Description
A traditional and easy recipe for classic deviled eggs, perfect for any gathering.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
- Fresh chives, chopped (optional, for garnish)
Instructions
- Place eggs in a large pot and cover with cold water by about one inch. Bring water to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10-12 minutes.
- Carefully drain the hot water and transfer the eggs to an ice bath for 5 minutes to stop the cooking process and make them easier to peel.
- Once cooled, gently peel the eggs. Slice each egg in half lengthwise and carefully scoop out the yolks into a medium bowl.
- Place the egg whites on a serving platter.
- Using a fork, mash the egg yolks until smooth. Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the mashed yolks. Mix well until the filling is creamy and smooth.
- Spoon or pipe the yolk mixture back into the hollowed-out egg whites.
- Garnish with a sprinkle of paprika and, if desired, chopped fresh chives.
- Chill for at least 30 minutes before serving for best flavor.
Notes
- For easier peeling, use eggs that are a few days old.
- You can adjust the amount of mayonnaise or mustard to your preference.
- For a smoother filling, you can press the mashed yolks through a sieve.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg (2 halves)
- Calories: 70
- Sugar: 0.3g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 75mg