Description
Classic Southern-style deviled eggs with a creamy filling and a sprinkle of smoked paprika, perfect for any occasion.
Ingredients
Scale
- 12 large eggs, hard-boiled and peeled
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Smoked paprika, for sprinkling
- Optional garnish: fresh chives or parsley
Instructions
- Place 12 large eggs in a single layer in a medium pot. Cover with cold water by about an inch.
- Bring to a rolling boil over medium-high heat, then cover the pot and remove it from heat. Let sit for 12 minutes.
- Transfer eggs immediately to a bowl of ice water to stop cooking. Let chill for at least 10 minutes. Gently tap and peel the shells under running cold water for easier removal.
- Slice eggs in half lengthwise. Carefully scoop out yolks into a mixing bowl. Mash yolks with a fork until crumbly but not powdery.
- Add 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper to the yolks. Stir until smooth and creamy. Adjust seasoning to taste.
- Using a spoon or piping bag, fill the egg white halves generously with the yolk mixture.
- Sprinkle smoked paprika evenly over the filled eggs.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
Make sure your eggs are fresh for the best flavor and texture. To make peeling easier, use eggs that are at least a week old.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 2 halves
- Calories: 220
- Sugar: 1g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 370mg