Deviled Eggs
Deviled eggs are a classic appetizer that never fails to impress. With their creamy, tangy filling nestled in perfectly cooked egg halves, they offer a delightful combination of flavors and textures. Whether served at a party or enjoyed as a snack, these bite-sized treats are sure to become a crowd favorite. Customize them with your choice of toppings for an endless variety of deliciousness!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Makes 12 deviled egg halves 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika (for garnish)
Instructions
- Boil the Eggs: Place the eggs in a pot, cover with cold water by an inch, bring to a boil over medium heat. Cover and remove from heat; let sit for 12 minutes.
- Cool and Peel: Transfer the eggs to an ice bath for 5-10 minutes before peeling under running water.
- Create Filling: Slice each egg in half lengthwise, scoop out yolks into a bowl. Mix yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Fill Egg Whites: Use a piping bag or spoon to generously fill each egg white half with the yolk mixture.
- Garnish: Sprinkle paprika over the filled eggs and add optional toppings like chives or bacon bits.
Nutrition
- Serving Size: 1 deviled egg half (30g)
- Calories: 80
- Sugar: 0g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg
Keywords: For a lighter option, substitute Greek yogurt for mayonnaise. Experiment with spices like dill or chili powder for added flavor. Store any leftovers in an airtight container in the fridge for up to two days.