Description
Classic deviled eggs made creamy with mayonnaise and seasoned with Dijon mustard, garnished with paprika for a deliciously nostalgic snack.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Paprika for garnish
- 1 tablespoon vinegar (optional)
Instructions
- Start by placing your 6 large eggs in a pot of cold water. Bring it to a boil over medium heat. Once boiling, cover the pot and let them cook for about 10 to 12 minutes.
- Once the timer goes off, carefully remove the eggs and transfer them to a bowl of cold water. Let them cool down for about five minutes to stop the cooking process.
- Take the cooled eggs out of the water and tap them gently on a hard surface to crack the shells. Peel the shells off, then cut each egg in half lengthwise.
- Gently remove the yolks from each egg half and place them in a bowl. Mash the yolks with 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, and add salt and pepper to taste. Adjust the seasoning as needed.
- Using a spoon or piping bag, fill each egg white half with the creamy yolk mixture.
- Sprinkle paprika over the filled eggs for garnish. Your deviled eggs are now ready to be served chilled.
Notes
For best results, use fresh eggs for a better flavor and texture. Customize with ingredients like chives, dill, or bacon for a unique twist.
Nutrition
- Serving Size: 2 halves
- Calories: 375
- Sugar: 1g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 560mg
