Description
Classic savory deviled eggs with a creamy, tangy filling made from egg yolks, mayonnaise, mustard, and seasonings, perfect for appetizers, snacks, or gatherings.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon paprika, plus extra for garnish
- 1 tablespoon fresh chives or parsley, finely chopped (optional)
Instructions
- Place the eggs in a saucepan and cover with cold water.
- Bring the water to a boil, then cover the pan, remove from heat, and let the eggs sit for 10–12 minutes.
- Transfer the eggs to a bowl of ice water and cool completely.
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks carefully and place them in a bowl.
- Mash the yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, black pepper, and paprika until smooth and creamy.
- Spoon or pipe the filling back into the egg white halves.
- Sprinkle with extra paprika and chopped herbs before serving.
Notes
- Cool eggs in ice water for easier peeling.
- Use a piping bag for a neater presentation.
- Smoked paprika adds extra flavor depth.
- Prepare ahead and refrigerate until serving.
- Add pickle relish or hot sauce for flavor variations.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 190 mg
