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Deviled Eggs

A classic comfort food that combines creamy yolk filling with a touch of tang for a nostalgic taste, perfect for gatherings or quick snacks.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs, at room temperature Fresher eggs are easier to peel; older eggs are better for boiling.
  • 3 tablespoons mayonnaise Swap for Greek yogurt for a tangier, healthier option.
  • 1 teaspoon Dijon mustard Or use yellow mustard for a milder taste.
  • 1 teaspoon white wine vinegar or lemon juice Brightens the filling.
  • 1/4 teaspoon smoked paprika Plus extra for garnish; use regular paprika if you prefer no smoke.
  • Salt and freshly ground black pepper to taste
Optional Mix-ins and Toppings
  • finely chopped chives For garnish.
  • 1 teaspoon sweet pickle relish For texture.
  • crispy bacon bits, chopped dill, or a tiny sprig of tarragon For festive topping.

Method
 

Boiling the Eggs
  1. Place the eggs in a single layer in a saucepan and cover with cold water by about an inch.
  2. Bring to a rolling boil over medium-high heat.
  3. Once boiling, cover the saucepan and turn off the heat. Let the eggs sit in the hot water for 12 minutes.
  4. Transfer eggs to an ice bath to stop cooking and let them chill for at least 10 minutes.
Preparing the Filling
  1. Gently peel the eggs under running water and slice each egg lengthwise.
  2. Carefully lift out the yolks into a medium bowl and mash them with a fork until smooth.
  3. Add mayonnaise, Dijon mustard, vinegar, smoked paprika, salt, and pepper. Stir until silky.
  4. Taste and adjust seasoning as desired.
Assembly and Serving
  1. Spoon the yolk mixture into a piping bag fitted with a star tip or use two spoons to fill the egg whites.
  2. Top with a light dusting of smoked paprika and any optional garnishes.
  3. Chill for 15 to 30 minutes before serving to let flavors settle.

Notes

Use room-temperature eggs for even cooking. Shock boiled eggs in an ice bath for easy peeling. For the silkiest filling, push yolks through a fine sieve before mixing. Taste and adjust acidity with extra vinegar or lemon juice as needed.