Zesty Deviled Eggs
Elevate your appetizer game with these irresistible Zesty Deviled Eggs, a bold twist on a classic favorite! Perfectly hard-boiled eggs are filled with a creamy, flavorful mixture of tangy Dijon mustard, zesty lemon juice, a touch of hot sauce, and a hint of smoky paprika. This easy-to-make recipe comes together in just under 30 minutes, making it ideal for gatherings, holidays, or a quick snack. Garnished with vibrant chives and a dusting of paprika, these deviled eggs don’t just taste amazing—they’re a feast for the eyes. Whether you’re hosting a party or meal prepping for the week, this crowd-pleasing dish is guaranteed to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 0.5 teaspoon hot sauce
- 0.5 teaspoon paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh chives (optional, for garnish)
Instructions
Place whole eggs in a saucepan and cover them with cold water until fully submerged. Bring the water to a boil over medium-high heat.
Once the water reaches a rolling boil, turn off the heat and cover the saucepan. Let the eggs sit in the hot water for 12 minutes.
While the eggs cook, prepare an ice bath by filling a large bowl with ice and cold water.
After 12 minutes, transfer the eggs to the ice bath to cool for at least 5 minutes. This will stop the cooking process and make peeling easier.
Gently crack and peel the eggs under cold running water. Slice each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl. Place the egg whites on a serving platter, cut side up.
Mash the yolks with a fork until they are crumbly and fine. Add the mayonnaise, Dijon mustard, lemon juice, hot sauce, salt, black pepper, and paprika to the yolks. Mix until smooth and creamy.
Transfer the yolk mixture to a piping bag or a resealable plastic bag with one corner snipped off. Pipe the filling into the egg white halves, generously mounding it in each.
Sprinkle the filled eggs with a little extra paprika for a pop of color and garnish with finely chopped chives, if desired.
Refrigerate the deviled eggs for at least 15 minutes before serving to let the flavors meld. Serve chilled and 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 | 1291 mg | 56% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.2 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 175 mg | 13% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 457 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.
