Description
A classic recipe for deviled eggs with a creamy filling and a sprinkle of smoked paprika.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Fresh chives, finely chopped (optional)
Instructions
- If you are using the traditional stovetop method, place your eggs in a single layer in a pot and cover them with an inch of cold water. Bring the water to a boil, then immediately turn off the heat and cover the pot with a lid.
- Let them sit in the hot water for exactly 12 minutes. This “carry-over” heat cooks the yolks through to a bright yellow color without drying them out.
- As soon as your timer goes off, move the eggs into a bowl of ice water. The ice water stops the cooking immediately and shrinks the egg inside the shell. Let them soak for at least ten minutes.
- Once the eggs are cold, tap them gently on the counter to crack the shells all over. I like to peel them under a thin stream of cool water.
- Use a sharp, non-serrated knife to cut each egg in half lengthwise. Between every slice, wipe your knife blade with a damp cloth.
- Gently squeeze the sides of the egg white to pop the yolk out and into a medium-sized mixing bowl. Set the empty whites on a clean serving platter.
- Take a fork and mash the egg yolks until they look like fine yellow sand. Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Use a small spatula or a whisk to cream everything together.
- You can spoon the filling into the whites, but for a professional look, use a piping bag or a simple plastic storage bag with the corner snipped off. Squeeze the filling into the center of each egg white, mounding it up slightly so it looks generous.
- The classic finishing touch is a light sprinkle of smoked paprika.
Notes
- Ensure the eggs are fresh for the best results.
- For easier peeling, use older eggs.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg