Description
A classic and beloved recipe for deviled eggs that features a creamy filling made with egg yolks, mayonnaise, and mustard, garnished with paprika and optional herbs.
Ingredients
Scale
- 12 large eggs
- ½ cup full-fat mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp white vinegar or apple cider vinegar
- ½ tsp salt
- ¼ tsp black pepper
- Paprika (for garnish)
- Fresh dill, chopped (for garnish, optional)
- Fresh chives, snipped (for garnish, optional)
- Crispy beef bits (for garnish, optional)
- Pickle relish (optional, for garnish or filling)
Instructions
- Place 12 large eggs in a large saucepan, cover with cold water (1 inch above eggs). Bring to a rolling boil, then immediately turn off heat, cover, and let sit for 12-14 minutes. Transfer eggs to an ice bath for 5-10 minutes, then peel under cool running water.
- Halve peeled eggs lengthwise, scoop yolks into a mixing bowl. Mash yolks until smooth. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until smooth and creamy, then taste and adjust seasoning.
- Spoon or pipe the yolk mixture into egg white halves. Garnish with paprika and optional additions like fresh dill, chives, crispy beef bits, or pickle relish. Chill for at least 30 minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg