Description
Delightfully nostalgic creamy deviled eggs with a rich flavor and a hint of Dijon mustard, perfect for gatherings or a simple afternoon snack.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Start by placing the six large eggs in a pot, covering them with cold water.
- Bring the water to a boil over medium heat, then cover the pot and remove it from the heat once boiling.
- Let the eggs sit in the hot water for 12-15 minutes.
- Once the time is up, carefully transfer the eggs to an ice bath filled with cold water.
- After the eggs have cooled completely (about 5-10 minutes), gently tap them on a hard surface to crack the shell.
- Peel them under running water for the easiest results, then slice the eggs in half lengthwise.
- Use a small spoon to carefully scoop the yolks from the whites, placing them in a mixing bowl.
- Mash the yolks with mayonnaise, Dijon mustard, and white vinegar until creamy and smooth.
- Season with salt and pepper to taste.
- Spoon or pipe the yolk mixture back into the egg whites.
- Finish off by sprinkling a dash of paprika on top.
Notes
For easier peeling, use eggs that are a few days old. Adjust mayonnaise to achieve desired filling texture. Add herbs or bacon bits for a personal twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 90
- Sugar: 0g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 186mg