Description
Classic Deviled Eggs are a delightful combination of creamy yolks and tangy mustard, creating a rich and zesty flavor profile. The smooth texture of the filling contrasts beautifully with the firm whites, making each bite a satisfying experience.
Ingredients
- Eggs: 6 large eggs
- Mayonnaise: 1/4 cup
- Mustard: 1 tablespoon (Dijon or yellow)
- Vinegar: 1 teaspoon (white or apple cider)
- Salt: 1/4 teaspoon
- Pepper: 1/8 teaspoon
- Paprika: for garnish
- Chives: finely chopped, for garnish (optional)
Instructions
- Place the eggs in a saucepan and cover them with cold water by about an inch.
- Bring the water to a boil over medium-high heat, then cover the pot and remove it from heat. Let it sit for 12 minutes.
- Transfer the eggs to an ice bath for 5 minutes to cool.
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a mixing bowl. Mash the yolks with a fork until smooth.
- Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks, mixing until creamy and well combined.
- Using a spoon or piping bag, fill the egg whites with the yolk mixture.
- Sprinkle with paprika and chives for garnish before serving.
Notes
- Make-ahead: Deviled eggs can be made a day in advance; store them covered in the refrigerator.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Substitutions: Greek yogurt can replace mayonnaise for a lighter option; add a dash of hot sauce for extra heat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: appetizers
- Method: boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 0.2 grams
- Sodium: 60 milligrams
- Fat: 5 grams
- Saturated Fat: 1.5 grams
- Unsaturated Fat: 3.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 1 gram
- Fiber: 0 grams
- Protein: 6 grams
- Cholesterol: 186 milligrams
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