Deviled Eggs Classic Appetizer (Print Version)
Tangy stuffed eggs with creamy mustard filling and paprika. Ideal bite-sized party snack or appetizer.
# Ingredients:
→ Eggs
01 -
6 large eggs
→ Filling
02 -
3 tablespoons mayonnaise
03 -
1 teaspoon Dijon mustard
04 -
1 teaspoon yellow mustard
05 -
1 teaspoon white wine vinegar or apple cider vinegar
06 -
1/8 teaspoon salt
07 -
1/8 teaspoon ground black pepper
08 -
1/8 teaspoon paprika, plus more for garnish
→ Garnish (optional)
09 -
Fresh chives or parsley, finely chopped
10 -
Extra paprika
# Steps:
01 -
Place the eggs in a medium saucepan and cover with cold water by 2–3 centimeters. Bring to a boil over medium-high heat.
02 -
When water reaches a rolling boil, turn off the heat, cover the saucepan, and let eggs sit undisturbed for 10–12 minutes.
03 -
Transfer the eggs to a bowl of ice water and chill for at least 5 minutes to stop the cooking and facilitate peeling.
04 -
Peel the cooled eggs and cut them in half lengthwise using a sharp knife.
05 -
Carefully remove yolks from each egg half and place them in a medium mixing bowl. Arrange egg whites on a serving platter.
06 -
Mash yolks with a fork or potato masher until smooth. Combine with mayonnaise, both mustards, vinegar, salt, pepper, and paprika, mixing until a creamy filling forms.
07 -
Spoon or pipe the yolk mixture evenly into the cavities of the egg whites.
08 -
Garnish filled eggs with extra paprika and finely chopped chives or parsley as desired.
09 -
Serve immediately or refrigerate until ready to serve.
# Notes:
01 -
A pinch of cayenne or a dash of hot sauce adds extra depth to the filling.
02 -
For a lighter version, replace mayonnaise with Greek yogurt.
03 -
Pairs especially well with sparkling or light white wines.