Description
These little bites of creamy goodness are a crowd-pleaser that never fails to impress. Perfect for any gathering, deviled eggs are easy to make and customizable to suit your taste.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and freshly ground black pepper to taste
- Paprika for garnish
- Chives or parsley (optional)
Instructions
- Boil the eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for 12-14 minutes.
- Cool the eggs: After the time is up, transfer the eggs to a colander and run cold water over them for a few minutes.
- Peel the eggs: Gently tap the eggs on a hard surface to crack the shell, then peel under running water.
- Slice in half: Carefully slice each egg in half lengthwise and place the yolks in a mixing bowl.
- Make the filling: To the yolks, add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mash with a fork until creamy and smooth.
- Pipe the filling: Transfer the yolk mixture to a pastry bag or a plastic bag with the corner snipped off. Pipe the mixture back into the egg whites.
- Garnish: Sprinkle with paprika and add chopped chives or parsley if desired.
- Chill: Place the deviled eggs in the fridge for about 30 minutes before serving.
Notes
For perfectly boiled eggs, use eggs that are a few days old—they’re easier to peel! If you’re making these ahead of time, store the filling separately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 60
- Sodium: 50
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 1
- Protein: 3
Keywords: deviled eggs, appetizer, easy recipe, crowd-pleaser, party food