Description
This irresistible deviled egg recipe is a classic appetizer that’s creamy, tangy, and perfectly seasoned. Easy to prepare and ideal for parties or as a snack, these deviled eggs combine smooth yolk filling with a hint of Dijon mustard and vinegar, garnished with paprika and fresh herbs for an extra pop of flavor.
Ingredients
Scale
Eggs
- 6 large eggs
Yolk Filling
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon paprika (plus more for garnish)
Garnish (optional)
- Fresh chives or parsley, chopped
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water by about 1 inch. Heat over medium-high until the water comes to a boil, then remove the pan from heat and cover it. Let the eggs sit for 10 to 12 minutes to cook through.
- Cool and peel eggs: Transfer the boiled eggs into an ice bath to cool for 5 minutes, which halts the cooking process. Carefully peel the shells off the eggs once cool.
- Prepare the egg whites: Slice each egg in half lengthwise. Gently remove the yolks from the whites and set the whites aside on a plate for filling.
- Make the yolk filling: Mash the yolks with a fork in a bowl until crumbly. Add mayonnaise, Dijon mustard, white vinegar, salt, black pepper, and paprika. Stir until the mixture is smooth and creamy.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the hollowed egg whites, distributing it evenly among all halves.
- Garnish and serve: Sprinkle a little paprika on top for color, and add chopped fresh chives or parsley if desired. Serve the deviled eggs chilled for best flavor and texture.
Notes
- For easier peeling, use eggs that are a few days old rather than fresh.
- Customize the filling by adding a dash of hot sauce or finely chopped pickles for extra flavor.
- Deviled eggs can be made a day in advance and stored covered in the refrigerator.
- Use a piping bag with a star tip for a more decorative filling presentation.
