Deviled Eggs Recipe
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.
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.