Description
Classic deviled eggs blend creamy filling with zesty flavors, creating a crowd-pleasing appetizer perfect for gatherings. Silky yolk mixture, enhanced with mustard and mayo, delivers a tangy punch that makes these eggs irresistible for you.
Ingredients
Scale
Main Ingredients:
- 6 large eggs
Wet Ingredients:
- ¼ cup mayonnaise
- 1 teaspoon (5 milliliters) white vinegar
- 1 teaspoon (5 milliliters) yellow mustard
Seasonings:
- 1/8 teaspoon (0.6 grams) salt
- freshly ground black pepper to taste
Garnish:
- smoked paprika
- fresh dill weed
Instructions
- Gently place eggs in a single layer at the bottom of a medium saucepan, ensuring they are not overcrowded.
- Cover the eggs completely with cold water, approximately 1 inch (2.54 centimeters) above the egg surface.
- Position the saucepan over high heat and bring the water to a rolling boil.
- Once boiling, immediately remove the pan from heat, cover with a tight-fitting lid, and let the eggs sit in the hot water for exactly 12 minutes.
- Prepare a large bowl with ice water while the eggs are cooking.
- After 12 minutes, transfer the eggs using a slotted spoon into the ice water bath to halt the cooking process and prevent a green ring around the yolks.
- Allow eggs to cool completely in the ice water for 5 to 7 minutes.
- Carefully peel the eggs under gentle running water, which helps remove the shell more easily.
- Pat the peeled eggs dry with paper towels.
- Slice each egg lengthwise with a sharp knife, wiping the blade clean between cuts.
- Gently remove the yellow yolks and place them in a small mixing bowl.
- Mash the yolks thoroughly with a fork until they reach a fine, crumbly consistency.
- Add mayonnaise, white vinegar, yellow mustard, salt, and black pepper to the mashed yolks.
- Mix the ingredients until smooth and creamy, ensuring no large yolk lumps remain.
- Transfer the yolk mixture into a piping bag or use a spoon to fill the egg white halves evenly.
- Sprinkle smoked paprika over the filled eggs for color and added flavor.
- Garnish with delicate fresh dill weed fronds for a sophisticated presentation.
- Refrigerate until ready to serve, ideally within 24 hours of preparation.
Notes
- Give eggs a quick ice bath after boiling to halt cooking and create silky-smooth shells that slide right off.
- Gently roll eggs on a countertop to create tiny fractures, making peeling a breeze without damaging delicate whites.
- Pat egg whites completely dry to help creamy filling cling perfectly and create a flawless presentation.
- Bring all ingredients to room temperature for a luxuriously smooth, velvety filling that blends like a dream.
- Garnish with a light dusting of smoked paprika moments before serving to add a vibrant pop of color and subtle smoky depth.
- Prep Time: 13 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 189
- Sugar: 0.3 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1.5 g
- Fiber: 0 g
- Protein: 12.6 g
- Cholesterol: 372 mg