Description
Easy recipe for classic deviled eggs, a perfect picnic or party snack.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- Salt and freshly ground black pepper to taste
- Paprika for garnish
Instructions
- Place eggs in a single layer in a saucepan. Cover with cold water by at least an inch.
- Bring water to a rolling boil over high heat. Once boiling, 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 sit for 5 minutes.
- Peel the cooled eggs. Cut each egg in half lengthwise.
- Carefully remove the yolks and place them in a small bowl. Place the egg white halves on a serving platter.
- Mash the yolks with a fork until smooth.
- Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix until well combined and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with a sprinkle of paprika.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
- For easier peeling, use eggs that are a week or two old.
- Adjust the amount of mayonnaise and mustard to your preference.
- Get creative with garnishes like chives, dill, or bacon bits.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 150
- Sugar: 1g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 370mg