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Description
This recipe provides clear instructions for making classic deviled eggs, a popular appetizer for any occasion.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- Salt to taste
- Freshly ground black pepper to taste
- Paprika, for garnish
- Fresh chives, chopped, for garnish (optional)
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a boil over high heat, then immediately remove from heat, cover, and let stand for 10-12 minutes.
- Drain the hot water and fill the pan with ice water to cool the eggs quickly. Once cool, peel the eggs under cold running water.
- Carefully cut each egg in half lengthwise and gently scoop out the yolks into a small bowl. Place the egg white halves on a serving platter.
- Mash the egg yolks with a fork until they are finely crumbled. Add the mayonnaise, Dijon mustard, and white vinegar. Mix until smooth and creamy.
- Season with salt and pepper to taste.
- Spoon or pipe the yolk mixture back into the egg white halves. Garnish with a sprinkle of paprika and chopped fresh chives, if desired.
- Chill for at least 30 minutes before serving for best flavor.
Notes
- For easier peeling, use eggs that are a few days old.
- Adjust the amount of mayonnaise and mustard to your preference for creaminess and tang.
- For a smoother filling, you can use a food processor to blend the yolk mixture.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 60
- Sugar: 0.5g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 90mg