Description
Classic deviled eggs, creamy and tangy with endless adaptability.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Paprika for garnish
- Fresh herbs or garnishes (optional)
Instructions
- Boil the eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Lower heat and simmer for about 10 minutes. Remove from heat and let sit for 5 minutes, then cool in an ice water bath.
- Peel the eggs: Once cooled, peel the eggs under running water to prevent sticking.
- Prepare the filling: Slice eggs in half lengthwise, scoop yolks into a bowl, and mash with mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Fill the eggs: Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish: Sprinkle tops with paprika and add fresh herbs or edible flowers if desired.
- Serve: Chill the deviled eggs until ready to serve for the best flavor.
Notes
Allow eggs to reach room temperature before boiling for the best results. Use older eggs for easier peeling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American