Deviled Eggs
Classic hard-boiled egg whites filled with an ultra-creamy piped mixture of egg yolk, Dijon mustard, mayonnaise, and seasonings. Finished with a delicate dust of smoked paprika and snipped chives for parties and potlucks.
Ingredients
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servings
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Instructions
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Place eggs in a single layer in a saucepan, cover with 1 inch of cold water, bring to a boil, remove from heat, cover, and let sit for 12 minutes.
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Transfer hard-boiled eggs immediately to an ice bath for 5 minutes, then tap gently and peel shells under running water.
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Slice peeled eggs in half lengthwise and gently pop the yolks into a small mixing bowl, arranging white halves on a platter.
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Mash yolks thoroughly with a fork, then stir in mayonnaise, Dijon mustard, vinegar, garlic powder, salt, and black pepper until silky smooth.
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Spoon yolk mixture into a piping bag fitted with a star tip and pipe neatly into egg white cavities.
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Dust lightly with smoked paprika, garnish with finely snipped chives, and chill before serving.
Notes & Tips
An ice bath right after boiling stops cooking instantly and makes the shells slip right off cleanly.
Nutrition Estimate
Nutrition information is estimated and may vary based on ingredients and portion sizes. Consult a registered dietitian for personalized advice.
| Nutrient | Per Serving |
|---|---|
| Calories | 80 kcal |
| Protein | 6g g |
| Fat | 6g g |
| Carbohydrates | 1g g |
| Fiber | 0g g |