Description
A perfect recipe for creamy, zesty Deviled Eggs that are a hit at any gathering, merging tradition and flavor.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Paprika for garnish
- Chives or parsley for garnish (optional)
Instructions
- Hard boil the eggs: Place 6 large eggs in a pot and cover with cold water. Bring to a boil, then cover and let sit for 12-15 minutes.
- Cool the eggs: Transfer eggs to an ice bath for 5 minutes.
- Peel the eggs: Peel under running water to remove any stubborn shells.
- Cut and scoop: Slice the eggs in half and scoop out the yolks into a mixing bowl.
- Mix the yolks: Mash the yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the egg whites.
- Garnish: Sprinkle with paprika and optional chives or parsley.
- Serve chilled: Enjoy the Deviled Eggs on a serving platter.
Notes
Use fresh eggs for better peeling results. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg