Description
A timeless recipe for creamy, zesty deviled eggs that brings the warmth of home and holiday gatherings to your table.
Ingredients
Scale
- 12 large eggs — hard boiled, peeled, and cooled
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 1/4 teaspoon fine sea salt and a pinch of black pepper
- 1/4 teaspoon smoked paprika, plus extra for garnish
- Optional mix-ins: finely chopped chives, dill pickle relish, a dash of hot sauce, or crumbled bacon
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 12 minutes.
- Drain and transfer eggs to an ice bath to stop cooking. Peel under running water for smooth shells.
- Slice eggs lengthwise and carefully remove yolks into a medium bowl. Arrange whites on a serving platter.
- Mash yolks with a fork until fine crumbs form. Add mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper. Mix until silky.
- Spoon or pipe the yolk mixture back into the egg whites. Sprinkle with smoked paprika and chopped chives for color.
- Chill for at least 20 minutes to let flavors marry. Serve chilled or at cool room temperature.
Notes
Use slightly older eggs for easier peeling. For perfectly smooth filling, push the yolk mixture through a fine-mesh sieve before adding mayo and mustard.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 80
- Sugar: 0g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: deviled eggs, appetizer, classic recipe, comfort food, easy recipe