Description
A classic appetizer featuring creamy yolk and tangy spices, perfect for any gathering.
Ingredients
- 12 large hard-boiled eggs, peeled and halved
- ½ cup mayonnaise
- 2 teaspoons white vinegar
- 2 teaspoons yellow mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Smoked paprika (optional)
Instructions
- Place the eggs in a large saucepan, covering them with cold water—ensure the water is about two inches above the eggs.
- Heat the saucepan over high heat and bring the water to a full rolling boil.
- Once boiling, turn off the heat. Cover the pan and let it sit for 10-12 minutes.
- Strain the water and place the eggs in an ice bath for 5 minutes to stop the cooking process.
- Crack the cooled eggs gently and peel off the shells under running water for easier peeling.
- Slice each egg in half lengthwise and scoop out the yolks into a medium mixing bowl.
- Add mayonnaise, vinegar, mustard, salt, and pepper to the yolks.
- Use a fork or whisk to mash and blend the ingredients until smooth and creamy.
- Spoon or pipe the yolk mixture back into each egg white half.
- Sprinkle with smoked paprika for added flavor and presentation.
- Arrange the deviled eggs on a serving platter. Serve immediately or refrigerate until ready.
Notes
For a healthier twist, substitute Greek yogurt for half of the mayonnaise. Consider switching yellow mustard for Dijon or substituting apple cider vinegar for a sweeter note.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American