Description
Classic deviled eggs with a creamy filling that is perfect for parties and gatherings.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Paprika for garnish
- Chopped chives or parsley for garnish (optional)
Instructions
- Hard boil the eggs: Start by placing the six large eggs in a pot. Cover them with enough water so they are fully submerged. Turn the heat on high and bring the water to a full boil.
- Let eggs sit: After the water reaches a boil, turn off the heat. Cover the pot with a lid and let the eggs sit in the hot water for about 12 minutes.
- Cool the eggs: Carefully drain the hot water from the pot. Place the eggs in an ice bath or run them under cold water for a few minutes.
- Peel the eggs: Tap each egg on the counter to crack the shell. Peel from the wider end for easier removal of shell pieces.
- Slice the eggs: Slice each egg in half lengthwise using a sharp knife.
- Remove the yolks: Scoop out the yellow yolks from each egg half and place in a mixing bowl.
- Make the filling: Mash the yolks until crumbly. Add mayonnaise, Dijon mustard, and salt and pepper. Mix until smooth and creamy.
- Fill the egg whites: Use a spoon or piping bag to fill each egg white half generously with the yolk mixture.
- Garnish: Sprinkle paprika on top and add chopped chives or parsley for color and flavor.
- Serve chilled: Place deviled eggs on a platter and chill until serving.
Notes
Store leftovers in an airtight container in the fridge for up to two days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: deviled eggs, appetizer, party food, easy recipe, creamy filling