A timeless recipe for deviled eggs, perfect for gatherings or a quick, delicious snack. Creamy, tangy, and packed with flavor, these eggs are sure to be a hit!
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Paprika, for garnish
- Fresh chives or parsley, finely chopped (optional, for garnish)
Directions:
- Boil the Eggs:
- Place the eggs in a medium saucepan and cover with water.
- Bring to a boil over high heat, then cover and remove from heat.
- Let sit for 10-12 minutes.
- Cool and Peel:
- Transfer the eggs to an ice water bath to cool for 5 minutes.
- Gently crack and peel the shells off the eggs under running water.
- Prepare the Filling:
- Slice the eggs in half lengthwise and carefully scoop out the yolks into a bowl.
- Mash the yolks with a fork until smooth.
- Add mayonnaise, Dijon mustard, vinegar, garlic powder, and salt. Mix until creamy.
- Fill the Egg Whites:
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish:
- Sprinkle with paprika and garnish with chopped chives or parsley, if desired.
- Serve and Enjoy:
- Serve immediately or refrigerate until ready to serve.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: ~60 kcal per egg half
Servings: 12 deviled egg halves
Tips:
- For a smoother filling, use a food processor to blend the yolk mixture.
- Add a dash of hot sauce or a pinch of cayenne for a spicy kick.
- Store in an airtight container in the fridge for up to 2 days.
These classic deviled eggs are a crowd-pleaser that’s easy to make and even easier to enjoy!