Description
Delicious and creamy deviled eggs, perfect for any gathering, budget-friendly and easy to prepare.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
- Chives or parsley for garnish (optional)
Instructions
- Hard boil the eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let the eggs sit for 12 minutes. Then, transfer the eggs to an ice bath for about 5 minutes to cool.
- Peel the eggs: Gently tap the cooled eggs on a hard surface. Roll them lightly to help crack the shell, then peel them under cold running water to make it easier.
- Cut the eggs: Slice each egg in half lengthwise. Carefully remove the yolks and place them into a mixing bowl while keeping the whites intact.
- Make the filling: Mash the yolks with a fork until they are crumbly. Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until the filling is smooth and well combined. Adjust seasoning to taste.
- Fill the egg whites: Using a spoon or a piping bag, fill each halved egg white with the yolk mixture. Fancier plating can be achieved with a piping bag for a more professional look.
- Garnish and serve: Sprinkle paprika over the filled eggs for color and flavor. Add finely chopped chives or parsley for an extra touch if desired. Serve chilled for the best experience.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For the best taste, consume within two days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American