Double Eggs
Elevate your appetizer game with this classic yet crowd-pleasing recipe for Double Eggs! Perfectly hard-boiled eggs are halved and filled with a luscious, creamy mixture of mashed yolks, tangy Dijon mustard, mayonnaise, and a splash of white vinegar for a subtle zing. Each bite is seasoned to perfection with a sprinkle of salt and black pepper before being beautifully garnished with paprika and fresh chives. With just 15 minutes of prep time, these deviled-style eggs are ideal for holidays, potlucks, or anytime snacking. Serve them chilled for an elegant, protein-packed treat that’s as visually stunning as it is delicious. Whether you're hosting brunch or looking for a quick party dish, these Double Eggs are a timeless favorite that everyone will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Large eggs
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon White vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika (for garnish)
- 1 tablespoon Fresh chives (optional, for garnish)
Instructions
Place the eggs in a medium-sized saucepan and cover them with water by about 1 inch.
Bring the water to a boil over medium-high heat. Once the water reaches a rolling boil, cover the saucepan, remove it from the heat, and let the eggs sit for 10 minutes.
While the eggs cook, prepare an ice bath by filling a large bowl with ice and water.
After 10 minutes, transfer the eggs to the ice bath and let them cool for 5 minutes. This will make peeling easier.
Once cooled, gently tap each egg on a hard surface and peel off the shells. Rinse the eggs to remove any small shell fragments, then pat them dry with a paper towel.
Slice each egg in half lengthwise and carefully scoop out the yolks using a small spoon. Place the yolks in a medium mixing bowl and arrange the egg whites cut side up on a serving platter.
Using a fork, mash the egg yolks until they are crumbly. Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until smooth and creamy.
Spoon the yolk mixture into a piping bag fitted with a star tip (or use a resealable plastic bag with a corner snipped off) and pipe the mixture into the hollowed-out egg whites. Alternatively, use a spoon to fill the eggs if you don’t have a piping bag.
Sprinkle the filled eggs with paprika and freshly chopped chives, if using, for garnish.
Serve immediately, or refrigerate until ready to serve. These are best enjoyed the same day for optimal freshness.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1821 mg | 79% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.1 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 174 mg | 13% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 440 mg | 9% | |
*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.
