Deviled Eggs
These classic Deviled Eggs are made with a creamy filling of egg yolks, mayo, Dijon mustard, and vinegar, then finished with paprika and fresh chives. They're an easy make-ahead appetizer that's perfect for holidays, potlucks, brunches, and family gatherings.
Servings 6 deviled eggs
Calories 127kcal
Equipment
Ingredients
- 6 large eggs
- 1/4 cup mayo
- 1 tsp white vinegar
- 1 tsp dijon mustard
- Salt to taste
- Black pepper to taste
- Paprika for garnish
- Freshly chopped chives
Instructions
- To a small pot gently add the eggs. Fill the pot with water until the eggs are just covered.
- Place on the stove and bring the water to a rolling boil. Once boiling, cover with a lid and remove from the heat. Let it stand for 12 minutes; do not remove the lid during this time.
- Once the 12 minutes are up, gently remove the eggs, place them in a bowl of ice water, and let them sit for 5 minutes.
- Once cool, peel the eggs and slice them in half lengthwise.
- Gently remove the egg yolks from all eggs and add to a small bowl along with the mayo, white vinegar, dijon mustard, and a small pinch of salt and pepper. Mix well, then taste and add more salt as needed.
- Spoon back in the egg mixture into the eggs and top with freshly chopped chives and a sprinkle of paprika. Enjoy!
Nutrition
Calories: 127kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 11g | Fiber: 0.04g