Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika, for garnish
- Optional: chopped fresh chives or dill, for garnish
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath to cool, then peel and slice in half lengthwise.
- Gently scoop out the yolks into a bowl. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mash until smooth and creamy, adjusting seasonings as needed.
- Transfer the yolk mixture to a piping bag fitted with a star tip or use a spoon to fill the egg whites.
- Sprinkle paprika over the filled eggs. Garnish with fresh chives or dill if desired, and chill for 30 minutes before serving.
Notes
- For extra flavor, consider adding hot sauce or cayenne pepper to the yolk mixture.
- Experiment with different mustards for unique variations.
- Garnish with bacon bits or smoked paprika for added texture.
- Deviled eggs can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 80 Kcal
- Sugar: 0.2g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 186mg