Description
A playful twist on a classic deviled egg recipe that combines bold seasoning with creamy yolks, perfect for any occasion.
Ingredients
Scale
- 8 large eggs, hard-boiled and peeled
- 1/3 cup mayonnaise (or Greek yogurt for a healthier option)
- 2 teaspoons Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 tablespoon white wine vinegar or lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika, plus extra for garnish
- Salt and black pepper to taste
- 2 tablespoons finely chopped chives or spring onions
- Optional toppings: crushed pickles, crispy bacon bits, or toasted breadcrumbs
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a gentle boil, cover, turn off heat, and let sit for 10–12 minutes. Drain and transfer to an ice bath.
- Once cool, peel the eggs and halve lengthwise. Scoop yolks into a bowl.
- Mash yolks with a fork, then stir in mayonnaise, mustards, vinegar or lemon juice, Worcestershire sauce, smoked paprika, salt, and pepper.
- Fold in half the chopped chives until the mixture is silky.
- Spoon or pipe the filling back into the egg whites with rustic dollops.
- Garnish with smoked paprika, chives, and optional toppings. Serve immediately or chill for up to an hour.
Notes
For best texture, shock eggs in ice bath immediately after cooking and consider using a piping bag for presentation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 eggs
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 320mg
Keywords: deviled eggs, Gordon Ramsay, appetizer, quick recipes, family-friendly