Description
These deviled eggs are smooth, tangy, and just the right amount of creamy. They’re a staple at any gathering – from picnics to holiday spreads. Simple ingredients, balanced flavor, and that perfect sprinkle of paprika make these irresistible every time.
Ingredients
6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp white vinegar or apple cider vinegar
Salt and black pepper, to taste
Paprika, for garnish
Optional: fresh chives or parsley, finely chopped
Instructions
Boil the eggs
Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a boil, then turn off the heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath and chill for at least 5 minutes.
Peel and prep
Gently peel the eggs and slice in half lengthwise. Remove yolks and place them in a small bowl. Arrange whites on a serving plate.
Make the filling
Mash yolks until smooth. Mix in mayonnaise, mustard, and vinegar. Season with salt and pepper to taste. The texture should be creamy and pipeable—adjust with a bit more mayo if needed.
Assemble
Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with paprika and any fresh herbs you like.
Chill and serve
Refrigerate for 30 minutes before serving to allow flavors to develop. Best served cold.
Optional Flavor Twists
Spicy Kick: Add ½ tsp hot sauce or a dash of cayenne pepper
Smoky Finish: Use smoked paprika instead of regular
Extra Creamy: Add 1 tbsp sour cream or cream cheese
Savory Boost: Top with crispy bacon bits or chopped olives
Fresh Herb Lift: Mix in dill, tarragon, or scallions
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 120 per 2 halves.
- Fat: 9g per 2 halves.
- Carbohydrates: 1g per 2 halves.
- Protein: 6g per 2 halves.