Description
Deviled eggs are more than just a snack; they hold memories and a bit of nostalgia in every creamy bite. With their smooth, flavorful filling cradled in tender egg whites, these delightful treats are a sure hit at any gathering.
Ingredients
Scale
- 6 large Eggs
- 3 tbsp Mayonnaise
- 1 tsp Yellow mustard
- 1 tsp White vinegar
- 1/8 tsp Fine salt
- 1/8 tsp Black pepper
- Sweet paprika (for garnish)
- 1 tbsp Pickle relish (optional, well-drained)
- 1 tbsp Chives (finely snipped, optional garnish)
Instructions
- Boil the eggs: Place the eggs in a single layer in a pot and cover them with cold water, an inch above the eggs. Bring to a boil, then reduce to a simmer and cook for 9-12 minutes.
- Cool in an ice bath: Transfer the eggs to an ice bath and let them sit for 5 minutes.
- Peel the eggs: Gently crack and peel the eggs under cool running water, starting at the wider end.
- Halve the eggs: Cut the eggs in half lengthwise and remove the yolks to a mixing bowl.
- Prepare the filling: Add mayonnaise, mustard, vinegar, salt, pepper, and relish to the yolks. Stir until smooth.
- Fill the egg whites: Use a spoon or piping bag to fill the hollows with yolk mixture.
- Garnish: Dust with paprika and chives. Chill in the refrigerator for at least 30 minutes before serving.
Notes
Use week-old eggs for easier peeling. Don’t skip the ice bath for vibrant yellow yolks. Adjust seasoning to taste, and use quality mayonnaise for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 1g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
Keywords: Deviled Eggs, Appetizer, Easy Recipes