Classic Deviled Eggs
This classic deviled eggs appetizer is easy to make and perfect for gatherings, holidays, or anytime you're craving a tasty snack!
Servings: 24 deviled eggs
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- salt and pepper to taste
- 1 tablespoon chives minced, for garnish
- 1 teaspoon paprika for garnish
Instructions
- Place the eggs into a pot and fill with water to only a 1/2-inch above the eggs. Bring to a boil then cover and remove the pot from the heat. Let the eggs sit covered for 15 minutes.
- In a large bowl, prepare an ice water bath. Place the eggs into the bath and let sit for 10 minutes. Peel the eggs.
- Slice the eggs in half lengthwise and remove the yolks to a small bowl.
- Add the mayo, mustard, and vinegar to the bowl and mash the yolks. Mix well until smooth and creamy. Test the mixture and season with salt and pepper to taste.
- Fill the mixture into a plastic bag and cut the tip off or add to a piping bag. Pipe the mix into the egg white halves and top with the paprika and chives for garnish. Enjoy!
Video
Notes
- The hard boiled eggs are far easier to peel when run under cool water.
- Deviled eggs can be refrigerated for up to 3 days.
Nutrition
Calories: 81kcal | Protein: 6.5g | Fat: 5.6g | Saturated Fat: 1.6g | Cholesterol: 186mg | Sodium: 127mg | Potassium: 76mg | Fiber: 0.1g | Sugar: 0.5g | Calcium: 29mg | Iron: 1mg