Deviled Eggs
Deviled eggs are a delightful appetizer combining creamy yolks and tangy seasonings, perfect for gatherings and cherished family traditions.
Ingredients
Main Ingredients
- 6 large large eggs Use the freshest eggs for best results.
- 3 tablespoons mayonnaise Can substitute with Greek yogurt for a tangy twist.
- 1 teaspoon Dijon mustard Adds flavor to the filling.
- 1 teaspoon white vinegar Enhances flavor and helps balance creaminess.
- to taste salt Add while mashing yolks for flavor.
- to taste pepper Add while mashing yolks for flavor.
For Garnish
- to taste paprika For a pop of color on top.
- to taste chives or parsley Optional garnish.
Instructions
Preparation
- Place the eggs in a pot and cover with water. Bring to a boil, then reduce to a gentle simmer for 9-12 minutes.
- Once cooked, transfer the eggs to an ice bath to stop the cooking process.
- After cooling, peel the eggs and slice them in half lengthwise.
Filling the Eggs
- Carefully remove the yolks and place them in a bowl. Mash the yolks and mix in the mayonnaise, Dijon mustard, white vinegar, salt, and pepper.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with paprika and garnish with chives or parsley if desired.
Notes
Store leftovers in the refrigerator for up to two days, tightly covered. Flavors improve overnight.