Deviled Eggs
Creamy and tangy deviled eggs, perfect for any gathering or snack, featuring a rich yolk filling combined with mustard and vinegar.
Ingredients
Main Ingredients
- 6 large large eggs Try using older eggs for easier peeling.
- 1/4 cup mayonnaise Can substitute with Greek yogurt for a healthier option.
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- to taste Salt and pepper
- to taste Paprika for garnish
- to taste Chives or parsley for garnish (optional) Garnish with microgreens or edible flowers for presentation.
Instructions
Preparation
- Start by hard boiling the eggs. Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, lower the heat and let them simmer for 10-12 minutes.
- After the eggs are done, cool them quickly by placing them in an ice bath for about 5 minutes. This helps stop the cooking process and makes peeling easier.
- Gently peel the eggs and slice each one in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
Mixing
- In the bowl, combine the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Use a fork to mix everything together until smooth and creamy.
Filling
- You can choose to either pipe or spoon the yolk mixture back into the hollowed-out egg whites. A piping bag can create a nice decorative touch!
- Once filled, sprinkle your deviled eggs with paprika and add optional garnishes of chives or parsley for a fresh finish.
Serving
- Serve immediately, or refrigerate until you're ready to delight your guests!
Notes
Deviled eggs are best served chilled. Consider elevating the dish with garnishes like crispy bacon bits or a dash of hot sauce. Store any leftovers in an airtight container in the refrigerator for up to 3 days.