Description
Classic deviled eggs made with creamy yolks, tangy mustard, and a touch of mayo, topped with a sprinkle of paprika. A timeless appetizer perfect for parties, holidays, or picnics.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika, for garnish
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes.
- Drain and cool eggs under cold running water or in an ice bath. Peel the eggs.
- Slice eggs in half lengthwise and remove yolks to a small bowl; set the whites aside.
- Mash the yolks with a fork and mix in mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture into the egg white halves.
- Sprinkle with paprika for garnish and serve chilled.
Notes
- Use a piping bag with a star tip for a decorative presentation.
- Deviled eggs can be made a day ahead and stored in the fridge.
- Add a pinch of cayenne or hot sauce for a spicy kick.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 60
- Sugar: 0g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg