Description
Classic deviled eggs with a creamy yolk filling and a hint of tanginess, perfect for any gathering.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Paprika for garnish
- Optional: chopped chives or dill for garnish
Instructions
- Begin by hard boiling the eggs. Place the eggs in a pot and cover them with water. Bring the water to a boil, then cover the pot and remove it from the heat. Let the eggs sit for about 10 minutes. Afterward, transfer the eggs to an ice bath to cool completely.
- Once the eggs are cool, gently tap them on a hard surface to crack the shell. Peel the eggs under running water to help remove the shell more easily.
- Cut the peeled eggs in half lengthwise. Carefully scoop out the yolks and place them in a mixing bowl. Mash the yolks with mayonnaise, Dijon mustard, salt, and pepper until the mixture is smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves. Gently sprinkle paprika on top for that classic touch, and if desired, add some finely chopped chives or dill for added flavor.
Notes
Serve chilled for the best flavor. Store in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 0g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg