Description
Classic deviled eggs with a creamy, tangy filling and a sprinkle of paprika. Perfect as an easy appetizer for parties, brunches, or holiday gatherings.
Ingredients
Scale
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard or yellow mustard
- 1 tsp white vinegar or pickle juice
- 1/8 tsp salt
- 1/8 tsp black pepper
- Paprika, for garnish
- Chopped fresh chives or parsley (optional)
Instructions
- Place the eggs in a single layer in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10-12 minutes.
- Drain and transfer the eggs to a bowl of ice water. Let cool for at least 5 minutes, then peel the eggs and slice them in half lengthwise.
- Carefully remove the yolks and place them in a mixing bowl. Mash the yolks with a fork until fine and crumbly.
- Add the mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle with paprika and chopped chives or parsley if desired.
- Chill until ready to serve.
Notes
- Add a dash of hot sauce or sriracha for a spicy version.
- Mix in finely chopped pickles or relish for extra tang.
- Top with crispy crumbled bacon for added flavor and crunch.
- Use smoked paprika instead of regular for a smoky twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (including cooling)
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 90
- Sugar: 0g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg