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Deviled Eggs

These classic Deviled Eggs combine the tang of mustard and vinegar with silky egg yolks, resulting in a creamy comfort food perfect for gatherings or simple snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large large eggs Pasture-raised for richer yolks.
  • 1/3 cup mayonnaise Or swap for Greek yogurt for a healthier option.
  • 2 teaspoons Dijon mustard Yellow mustard works in a pinch.
  • 1 teaspoon white wine vinegar Or apple cider vinegar for brightness.
  • 1/4 teaspoon kosher salt Plus more to taste.
  • a few twists freshly ground black pepper
  • 1/2 teaspoon smoked paprika For topping, use sweet paprika for a milder finish.
  • 2 tablespoons finely chopped chives Or dill for freshness.
Optional Mix-Ins
  • 1 small avocado For a creamy twist.
  • 2 tablespoons finely chopped dill pickles
  • a splash hot sauce
  • 2 tablespoons crumbled cooked bacon

Method
 

Preparation
  1. Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a gentle boil over medium-high heat.
  2. Once boiling, cover the pan, remove from heat, and let the eggs sit for 10–12 minutes for fully set yolks. For creamier yolks, reduce cooking time by 1–2 minutes.
  3. Drain and immediately plunge the eggs into an ice bath for at least 5 minutes to stop cooking and make peeling easier.
  4. Peel each egg under running water, halve them lengthwise, and gently scoop the yolks into a medium bowl.
  5. Mash the yolks with a fork until crumbly, then stir in mayonnaise, Dijon mustard, vinegar, salt, and pepper until silky.
  6. Taste and adjust acidity or salt. If using avocado, mash it into the yolk mixture now for a green, velvety filling.
  7. Transfer the filling to a piping bag fitted with a round or star tip, or use a spoon to fill each egg white half. Pipe a generous swirl into each cavity.
  8. Sprinkle with smoked paprika and chopped chives. Refrigerate for at least 20 minutes to meld flavors before serving.
  9. Serve chilled on a bed of lettuce, garnished with extra herbs or a tiny wedge of pickle for a tangy pop.

Notes

For a lower-fat version, replace mayonnaise with plain Greek yogurt and a touch of olive oil. Keep eggs refrigerated in an airtight container for up to 2 days.