Description
Classic deviled eggs with a twist of flavor, perfect for gatherings and snacks.
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt, to taste
- Ground black pepper, to taste
- Paprika, for garnish
- Chives or parsley, chopped (optional, for garnish)
Instructions
- Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil over medium heat, cover and let sit for 10 minutes.
- Ice Bath: Transfer the eggs to an ice bath for around 10 minutes to cool.
- Peel the Eggs: Gently tap the eggs on a hard surface and roll them. Peel from the wider end and rinse under cold water if needed.
- Prepare the Filling: Slice each egg in half, scoop out the yolks into a bowl, and mash with a fork. Add mayonnaise, mustard, vinegar, salt, and pepper; mix until smooth.
- Fill the Egg Whites: Fill the white halves with the yolk mixture, aiming for a generous mound.
- Garnish: Sprinkle paprika over the filled eggs and add chopped herbs if desired. Serve immediately!
Notes
For a lighter version, swap mayonnaise for Greek yogurt. Use eggs that are at least a week old for easier peeling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American