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Classic Deviled Eggs
Created by: Howcan Team
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
- Fresh chives, for garnish
Instructions
- Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for 12 minutes.
- Transfer the eggs to a bowl of ice water and let cool for 5 minutes.
- Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a small bowl.
- Mash the yolks with a fork and stir in the mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture into the egg white halves.
- Sprinkle with paprika and garnish with fresh chives.
- Refrigerate for at least 1 hour before serving. Enjoy!
Deviled eggs, also known as stuffed eggs, have a rich history dating back to ancient Rome. The dish gained popularity in the United States during the 18th century. It consists of hard-boiled eggs, halved and filled with a creamy mixture of the yolks, mayonnaise, mustard, and spices. Chefs and home cooks have put their own spin on this classic, adding ingredients like bacon, pickles, or hot sauce. In the South, deviled eggs are a staple at potlucks and picnics, while upscale restaurants may offer a gourmet version with caviar or truffle oil. For the best deviled eggs, ensure the yolks are perfectly creamy and seasoned to perfection.
30 min
12
60 calories
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