Description
A cozy classic, these deviled eggs are creamy, delicious, and perfect for any occasion.
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 heat. Let sit for 12 minutes.
- Cool and peel: Transfer the eggs to a bowl of ice water for 5 minutes. Gently tap to crack the shell and peel under running water.
- Prepare the filling: Slice the peeled eggs in half lengthwise. Carefully remove the yolks into a mixing bowl and set the whites aside.
- Mix it up: Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until creamy and smooth.
- Fill the whites: Use a spoon or a piping bag to fill each egg white generously with the creamy yolk mixture.
- Garnish and serve: Sprinkle with paprika and add chopped chives or parsley, then arrange them on a beautiful platter.
Notes
For a twist, consider adding flavors like avocado or bacon. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 80
- Sugar: 0g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 186mg