Deviled eggs are a classic appetizer, beloved for their creamy texture and tangy flavor. This recipe takes the traditional deviled eggs up a notch with a perfect balance of creamy yolks, tangy mustard, and a sprinkle of paprika for that extra kick. Whether served as an elegant starter for a dinner party or a delightful addition to a picnic spread, these deviled eggs are sure to please.

Deviled Eggs Recipe

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Cook Time20

Total Time20

CourseBreakfast

CuisineEuropean

Servings2 people

Calories70 kcal

Ingredients

6 piece large eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon white vinegar
Salt and pepper to taste
Paprika for garnish
Fresh parsley finely chopped (optional, for garnish)

Instructions

Place the eggs in a single layer in a saucepan and cover with water. Make sure the water level is about an inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit in the hot water for 10-12 minutes.
After the time is up, transfer the eggs to a bowl of ice water to cool down quickly.
Once the eggs are cool, carefully peel them and slice them in half lengthwise. Remove the yolks and place them in a separate bowl.
Mash the egg yolks with a fork until they are smooth.
Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Stir until well combined and creamy.
Spoon or pipe the yolk mixture back into the egg white halves.
Sprinkle the deviled eggs with paprika for a pop of color and flavor.
Optional: Garnish with finely chopped fresh parsley for an extra touch of freshness.
Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld together.

KeywordMedium