Creamy Deviled Eggs
Elevate your appetizer game with these Creamy Deviled Eggs, a timeless party favorite that combines simplicity with luxurious flavor. Perfectly hard-boiled eggs are filled with a velvety mixture of rich mayonnaise, tangy Dijon mustard, and a splash of white vinegar for a subtly zesty kick. Each egg is beautifully garnished with a sprinkle of paprika for a touch of smoky color and optional fresh chives for a hint of freshness. Quick to prepare in just over 20 minutes, these deviled eggs are an irresistible balance of creamy and savory, perfect for holiday spreads, potlucks, or an elegant brunch offering. Discover the secret to flawless deviled eggs that are as visually stunning as they are delicious!
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Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 0.5 teaspoons paprika (for garnish)
- 1 tablespoon chives (optional, for garnish)
Instructions
Place the eggs in a single layer at the bottom of a medium saucepan. Cover them with cold water, ensuring the water level is at least 1 inch above the eggs.
Set the saucepan over medium-high heat and bring the water to a rolling boil. Once boiling, remove the saucepan from the heat, cover it with a lid, and let the eggs sit in the hot water for 10-12 minutes.
After the eggs are done cooking, carefully transfer them to an ice bath or rinse under cold running water for several minutes to cool completely. This will make peeling easier.
Peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium-sized mixing bowl. Set the egg whites aside on a serving tray.
Use a fork to mash the egg yolks until they form a fine crumble. Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the yolks. Mix until the filling is smooth and creamy. Taste and adjust the seasonings if needed.
Transfer the egg yolk mixture to a piping bag fitted with a star tip or use a spoon to neatly fill the egg white halves with the creamy yolk mixture.
Sprinkle the filled eggs with paprika for a pop of color and garnish with chopped chives if desired.
Serve immediately or refrigerate until ready to serve. Enjoy!
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 173 mg | 13% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 447 mg | 10% | |
*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.
