Deviled Eggs

Name: Deviled Eggs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 12 large eggs; 1/4 cup mayonnaise; 2 tsp Dijon mustard; 1 tsp white vinegar; 1/4 tsp salt; 1/8 tsp black pepper, freshly ground; 1/2 tsp paprika; 2 tbsp fresh chives, finely chopped

Classic deviled eggs with a creamy, tangy filling. Perfect for parties, potlucks, or as an elegant appetizer.

30 minEasyServes 1270 cal/serving

AmericanAppetizerStovetopVegetarianLow CarbGluten-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

12 large eggs
1/4 cup mayonnaise
2 tsp Dijon mustard
1 tsp white vinegar
1/4 tsp salt
1/8 tsp black pepper, freshly ground
1/2 tsp paprika
2 tbsp fresh chives, finely chopped

Instructions

1

Place 12 large eggs in a single layer in a saucepan and cover with water about 1 inch above the eggs. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes.
2

Drain and transfer eggs to an ice bath to cool completely. Peel eggs carefully.
3

Cut eggs in half lengthwise. Remove yolks and place in a medium bowl.
4

Mash yolks with a fork. Add 1/4 cup mayonnaise, 2 tsp Dijon mustard, 1 tsp white vinegar, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper. Mix until smooth and creamy.
5

Spoon or pipe the filling into the egg white halves. Sprinkle with 1/2 tsp paprika and garnish with 2 tbsp finely chopped fresh chives.
6

Refrigerate until ready to serve, up to 24 hours.

Questions

Can I make Deviled Eggs ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Deviled Eggs?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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