Description
These classic deviled eggs are the perfect appetizer for any gathering, with creamy yolks and a hint of tanginess.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
- Chives or parsley for garnish (optional)
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat.
- Once boiling, cover the saucepan, remove from heat, and let sit for 12 minutes.
- After 12 minutes, transfer the eggs to an ice bath to cool for 5 minutes.
- Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl.
- Mash the yolks with a fork and mix in mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with paprika and garnish with chives or parsley if desired. Serve chilled.
Notes
- For a spicier version, add a few dashes of hot sauce to the yolk mixture.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 0
- Sodium: 60
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 1
- Fiber: 0
- Protein: 3
- Cholesterol: 63
Keywords: deviled eggs, classic deviled eggs, easy deviled eggs, appetizer recipe, party food