Devilled Eggs

Name: Devilled Eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: British
Ingredients: 6 large eggs, peeled; 1/4 cup mayonnaise; 1 tsp English mustard; 1/2 tsp white wine vinegar; 2 tsp fresh chives, chopped; 1/4 tsp smoked paprika; 1/8 tsp salt; 1/8 tsp black pepper, ground

A classic appetizer featuring creamy egg yolks whipped with sharp English mustard and mayonnaise, served chilled.

25 minEasyServes 6140 cal/serving

BritishAppetizerStovetopVegetarianLow CarbKetoHigh ProteinGluten-FreeNut-FreeDairy-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

6 large eggs, peeled
1/4 cup mayonnaise
1 tsp English mustard
1/2 tsp white wine vinegar
2 tsp fresh chives, chopped
1/4 tsp smoked paprika
1/8 tsp salt
1/8 tsp black pepper, ground

Instructions

1

Slice hard-boiled 6 peeled large eggs lengthwise and scoop yolks into a bowl.
2

Mash yolks with 1/4 cup mayonnaise, 1 tsp English mustard, 1/2 tsp white wine vinegar, 1/8 tsp salt, and 1/8 tsp ground black pepper until smooth.
3

Spoon or pipe yolk mixture evenly into hollowed egg white halves.
4

Dust top with 1/4 tsp smoked paprika and scatter 2 tsp chopped fresh chives over eggs before serving.

Questions

How long does Devilled Eggs keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Devilled Eggs?

Yes. As written it serves 6. 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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