Description
Classic deviled eggs with a creamy, tangy filling.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by 1 inch.
- Bring water to a boil, then immediately remove from heat, cover, and let stand for 12 minutes.
- Drain hot water and fill the pan with ice water to cool the eggs quickly. Let stand for 5 minutes.
- Peel the cooled eggs and cut them in half lengthwise.
- Carefully remove the yolks and place them in a small bowl. Set the egg white halves aside.
- Mash the yolks with a fork until they are finely crumbled.
- Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with a sprinkle of paprika.
- Chill the deviled eggs for at least 30 minutes before serving.
Notes
- For easier peeling, use eggs that are a few days old.
- Adjust the amount of mayonnaise for desired creaminess.
- Experiment with adding other seasonings like garlic powder, onion powder, or a pinch of cayenne pepper for a kick.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 60
- Sugar: 0g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg