Description
These classic deviled eggs feature perfectly hard-boiled whites filled with a smooth, savory yolk mixture. This recipe focuses on precise boiling techniques for easy peeling and a balanced filling with just the right amount of tang from mustard and vinegar. They are an ideal, reliable appetizer for any gathering, holiday, or casual snack, providing a clean and elegant presentation that is sure to impress.
Ingredients
6 Large Eggs
1/4 cup Mayonnaise
1 tsp Yellow Mustard
1/2 tsp White Vinegar
1/8 tsp Salt
Paprika for garnish
Instructions
Place eggs in a single layer in a medium saucepan and cover with cold water by one inch.
Bring water to a rapid boil over high heat, then remove from burner.
Cover pan tightly with a lid and let eggs sit in hot water for 12 minutes.
Transfer eggs to an ice water bowl to stop the cooking process.
Peel the eggs carefully under cold running water.
Slice eggs in half lengthwise and remove yolks into a bowl.
Mash yolks until they form a fine powder.
Stir in mayonnaise, mustard, vinegar, and salt until smooth.
Pipe or spoon the mixture into the egg white halves and garnish with paprika.
Notes
Use room temperature eggs for best results. Dijon mustard can be used as a substitute for yellow mustard. Smoked paprika adds extra depth to the flavor profile. Keep refrigerated until serving.
- Prep Time: 15
- Cook Time: 12
- Category: Trending
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 65
- Sugar: 0.5g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 1.5g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg
