Cousin Judys Deviled Eggs
Cousin Judy’s Deviled Eggs are a timeless, crowd-pleasing appetizer that combines creamy, tangy, and subtly sweet flavors in every bite. This classic recipe starts with perfectly boiled eggs, their yolks whipped into a velvety filling featuring mayonnaise, Dijon mustard, a dash of white vinegar for brightness, and a hint of sugar to balance it all out. A sprinkle of smoky paprika adds a pop of color and depth, while optional fresh chives elevate the presentation with a fragrant, herbaceous touch. Ready in just 30 minutes and perfect for parties, potlucks, or holiday gatherings, these deviled eggs are guaranteed to be a hit. Make them ahead for an effortless yet elegant addition to your spread!
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Recipe Information
Ingredients
- 12 pieces large eggs
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 1 teaspoon granulated sugar
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh chives (optional, for garnish)
Instructions
Place the eggs in a single layer in a large saucepan and cover them with cold water, ensuring the water level is about 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from the heat, cover it with a lid, and let the eggs sit for 10-12 minutes.
Carefully drain the hot water and transfer the eggs to an ice bath (a bowl of ice water) to cool for about 5 minutes. This stops the cooking process and makes peeling easier.
Peel the eggs gently under running water to remove the shells, then pat them dry with a paper towel.
Slice each egg in half lengthwise and carefully scoop out the yolks into a medium-sized mixing bowl. Place the empty whites on a serving platter.
Using a fork, mash the yolks until smooth. Add mayonnaise, Dijon mustard, white vinegar, sugar, salt, and black pepper, and mix until fully combined into a creamy filling.
Spoon or pipe the yolk mixture back into the hollowed egg whites using a piping bag or resealable plastic bag with a corner snipped off. Be generous with the filling!
Sprinkle paprika over the filled eggs for a touch of color and flavor. Optionally, garnish with finely chopped chives for freshness.
Serve immediately or refrigerate for up to 4 hours before serving. Enjoy!
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2350 mg | 783% | |
| Sodium | 2051 mg | 89% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 4.3 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 344 mg | 26% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 873 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
