Description
Classic deviled eggs with a creamy, tangy filling perfect for appetizers or snacks.
Ingredients
Scale
- 6 large eggs
- 1/3 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tsp paprika (plus extra for garnish)
- Salt and pepper to taste
- Fresh herbs (optional)
Instructions
- Boil the Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let sit for 12 minutes.
- Cool and Peel: Transfer eggs to an ice bath. Once cool, crack shells gently under running water and peel.
- Prepare Filling: Halve eggs lengthwise, scoop yolks into a bowl, and mash with mayonnaise, mustard, salt, pepper, and optional herbs until smooth.
- Fill Egg Whites: Spoon or pipe the yolk mixture back into the egg whites.
- Garnish and Serve: Dust with paprika and add fresh herbs if desired. Serve chilled.
Notes
For best results, use eggs that are about a week old, as they are easier to peel after boiling.
- Prep Time: 10
- Cook Time: 25
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 100
- Sugar: 0g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg