My Favorite Deviled Eggs
Discover the ultimate recipe for the best deviled eggs with "My Favorite Deviled Eggs," a classic appetizer that's irresistibly creamy, tangy, and perfectly seasoned. Made with just a handful of pantry staples like mayonnaise, Dijon mustard, and a hint of white vinegar, these deviled eggs are elevated with a sprinkle of paprika and optional fresh chives for a burst of flavor and visual flair. This easy-to-follow recipe features a foolproof method for perfectly boiled eggs and a velvety smooth yolk filling that's ready in under 30 minutes, making it an ideal choice for holiday gatherings, potlucks, or a simple snack. Serve these chilled bites at your next event for a timeless crowd-pleaser that’s as simple to make as it is to devour.
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Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 0.25 teaspoons salt
- 0.125 teaspoons black pepper
- 0.25 teaspoons paprika (for garnish)
- 1 tablespoon fresh chives (optional, for garnish)
Instructions
Place the eggs in a single layer at the bottom of a medium-sized saucepan. Add enough cold water to cover the eggs by about 1 inch.
Bring the water to a boil over medium-high heat. Once the water is boiling, cover the pan with a lid, remove it from heat, and let the eggs sit in the hot water for 10 minutes.
After 10 minutes, carefully transfer the eggs to a bowl of ice water using a slotted spoon. Let them cool for about 5 minutes to stop the cooking process.
Peel the eggs under running water to make it easier to remove the shells. Pat them dry with a paper towel.
Slice each egg in half lengthwise and gently scoop out the yolks using a spoon. Place the yolks in a small mixing bowl and the egg whites on a serving platter.
Mash the yolks with a fork until they are finely crumbled. Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the yolks. Stir until the mixture is smooth and creamy.
Using a small spoon or piping bag, fill each egg white half with the yolk mixture. Make sure to evenly distribute the filling among the eggs.
Lightly sprinkle paprika over the filled eggs for a pop of color and flavor. For an extra touch, garnish with freshly chopped chives if desired.
Chill the deviled eggs in the refrigerator for at least 20 minutes before serving. Serve cold and enjoy!
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.1 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 172 mg | 13% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 436 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.
