How to Make Awesome Deviled Eggs
Discover the ultimate guide to making awesome deviled eggs with this foolproof recipe that’s perfect for any gathering! These creamy and tangy bites start with perfectly boiled large eggs, whose velvety yolks are whipped into a smooth filling with mayonnaise, Dijon mustard, and a hint of white vinegar for just the right balance of richness and acidity. A sprinkle of smoked paprika and optional fresh chives finishes these classic appetizers with a burst of flavor and color that will wow your guests. With only 10 minutes of prep time and easy-to-follow steps, this recipe is ideal for creating the ultimate crowd-pleasing deviled eggs for brunches, holidays, or any special occasion. Try it today and elevate your appetizer game!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 6 pieces Large eggs
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon White vinegar
- 0.25 teaspoon Salt
- 0.125 teaspoon Black pepper
- 0.25 teaspoon Smoked paprika (for garnish)
- 1 teaspoon Chives (optional, for garnish)
Instructions
Place the eggs in a large saucepan and cover them with water by about 1 inch.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer the eggs for 10 minutes.
Carefully transfer the eggs to a bowl of ice water using a slotted spoon. Let them cool for at least 5 minutes.
Gently tap each egg on a hard surface to crack the shell, then peel them under running water to remove the shells completely.
Slice each peeled egg in half lengthwise and carefully scoop out the yolks. Place the yolks in a medium bowl and set the egg whites aside on a serving plate.
Use a fork to mash the yolks until they form a fine crumble. Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Stir until the mixture is smooth and creamy.
Spoon, pipe, or use a small spoon to fill each egg white half with the yolk mixture, mounding it slightly over the surface of the egg white.
Sprinkle the deviled eggs with smoked paprika and chopped chives (if using) for garnish.
Refrigerate the filled deviled eggs for at least 15 minutes before serving to allow the flavors to meld. Serve chilled.
Nutrition Facts
Calories |
60 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 108 mg | 5% | |
| Total Carbohydrate | 0.4 g | 0% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.3 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 37 mg | 1% | |
*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.
