Description
A timeless, crowd-pleasing appetizer featuring creamy, tangy egg yolk filling nestled in perfectly cooked egg whites, with a bright hint of paprika.
Ingredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
Salt, to taste
Black pepper, to taste
Paprika, for garnish
Instructions
- Bring a pot of water to a boil, then reduce to a simmer. Carefully lower eggs into the water and return to a boil. Cook for 14 minutes.
- Prepare an ice bath. When eggs are done, transfer them to the ice bath to cool completely.
- Peel the eggs and slice them in half lengthwise. Scoop out the yolks into a bowl and place the whites on a serving tray.
- Mash the yolks with a fork, then mix in mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
- Spoon or pipe the filling into the egg whites. Sprinkle lightly with paprika.
Notes
- Use a piping bag for a neater presentation.
- Replace mayo with mashed avocado for a healthier twist.
- Mix in chopped herbs like dill or parsley for fresh flavor.
- Add a splash of pickle juice or hot sauce for variation.
- Store yolk mixture and whites separately if making ahead.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 60
- Sugar: 0g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg
