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Deviled Eggs

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Deviled Eggs are a classic appetizer with a creamy, tangy filling, perfect for gatherings and picnics. The rich flavor of hard-boiled eggs combined with mayonnaise, mustard, and seasonings makes them irresistible.

Ingredients

  1. 6 large eggs
    3 tablespoons mayonnaise
    1 tablespoon Dijon mustard (or yellow mustard for a milder flavor)
    1 teaspoon white vinegar or lemon juice
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1/4 teaspoon smoked paprika (optional, for garnish)
    Fresh parsley or chives (optional, for garnish)

Instructions

  1. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 9-12 minutes.
  2. After boiling, remove the eggs from the water and place them in a bowl of ice water. Let them cool for 5-10 minutes.
  3. Carefully peel the eggs, slice each egg in half lengthwise, and remove the yolks. Place the yolks in a bowl and set the whites aside.
  4. Mash the yolks with a fork, then add mayonnaise, mustard, vinegar (or lemon juice), salt, and pepper. Mix until smooth and creamy.
  5. Spoon the yolk mixture into the egg whites or pipe the filling for a decorative touch.
  6. Garnish with smoked paprika and fresh parsley or chives, if desired. Serve immediately or refrigerate until ready to serve.

Notes

  1. For a spicy kick, add a dash of hot sauce, cayenne pepper, or jalapeños.
  2. Try mixing in finely chopped fresh herbs like dill or tarragon for extra flavor.
  3. For a creamy twist, add half an avocado to the yolk mixture.
  4. Deviled eggs can be prepared ahead of time and stored in separate containers until ready to serve.
  5. Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days.

Nutrition

Find it online: https://thefamilycooking.com/deviled-eggs/