Description
A timeless recipe for creamy, flavorful deviled eggs that are perfect for any gathering.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- Salt to taste
- Pepper to taste
- Paprika for garnish
- Chives or parsley for garnish (optional)
Instructions
- Place the eggs in a pot and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit in the hot water for 12 minutes.
- After 12 minutes, transfer the eggs to an ice bath to cool—this step is crucial for easy peeling later on.
- Once the eggs are completely cool, gently peel them and slice each egg in half lengthwise.
- Carefully remove the yolks and place them in a medium-sized bowl.
- Mash the yolks using a fork, then mix in the mayonnaise, Dijon mustard, salt, and pepper until it’s smooth and creamy.
- Using a spoon or a piping bag, fill the egg white halves with the yolk mixture, creating a generous mound.
- Sprinkle the filled eggs with paprika for a pop of color and garnish with chives or parsley if desired.
- For optimal flavor, refrigerate the deviled eggs until you’re ready to serve them.
Notes
Great for gatherings, make them ahead of time for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American