Description
Deviled eggs are a classic appetizer that brings comfort and joy to any Thanksgiving gathering. This easy-to-make recipe features creamy yolks blended with tangy Dijon mustard and mayonnaise, all nestled in tender egg whites. Topped with a sprinkle of paprika, these deviled eggs are not only delicious but also visually appealing.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Boil the Eggs: Place eggs in a pot, cover with water, and bring to a boil over medium heat. Reduce heat and simmer for 9-12 minutes.
- Cool Them Down: Transfer boiled eggs to an ice bath for 5-10 minutes to cool and make peeling easier.
- Peel and Slice: Tap each egg gently on a hard surface, peel under running water if necessary, then slice in half lengthwise.
- Mix the Filling: In a bowl, mash yolks with mayonnaise, Dijon mustard, white vinegar, salt, pepper, and paprika until smooth.
- Fill the Eggs: Use a piping bag or spoon to fill each egg white half with the yolk mixture.
- Garnish and Serve: Sprinkle with paprika before serving on a platter or chilled from the fridge.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half (30g)
- Calories: 70
- Sugar: 0g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg