Description
A traditional recipe for deviled eggs that are creamy, flavorful, and perfect for any gathering.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper, to taste
- Paprika, for garnish
- Fresh chives or parsley, finely chopped (optional)
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil over medium heat, then cover the pan and remove it from the heat. Let sit for 12 minutes.
- Cool and peel: Transfer the eggs to a bowl of ice water to cool for about 5 minutes. Gently tap the eggs to crack the shell and peel under running water.
- Prepare the filling: Slice the peeled eggs in half lengthwise and remove the yolks into a mixing bowl.
- Mix it up: Mash the yolks with a fork and add in the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Blend until creamy.
- Fill the whites: Use a spoon or piping bag to fill each egg white half with the yolk mixture.
- Garnish and serve: Sprinkle with paprika and finely chopped chives or parsley. Arrange on a platter.
Notes
These deviled eggs can be made a day in advance. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 140
- Sugar: 0g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg