Deviled eggs are the epitome of simplicity meeting elegance. The contrast between the velvety smooth yolk mixture and the firm, yet tender egg whites creates a delightful bite-sized treat. The creamy filling, with its balance of tangy Dijon mustard and the subtle acidity of vinegar or lemon juice, perfectly complements the natural richness of the eggs. A dusting of paprika not only adds a pop of color but also imparts a gentle warmth that elevates the overall flavor profile. Whether enjoyed as a snack or served at a gathering, these deviled eggs are sure to disappear quickly, leaving everyone craving more.
Ingredients:
- 6 large eggs
- 2-3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- Salt and pepper to taste
- Paprika for garnish
- Optional: chopped chives, dill, or parsley for garnish
Instructions:
- Boil the Eggs:
- Place the eggs in a single layer in a saucepan and cover them with cold water. The water should be about an inch above the eggs.
- Bring the water to a rolling boil over medium-high heat. Once boiling, cover the saucepan with a lid and remove it from heat. Let the eggs sit in the hot water for 9-12 minutes, depending on the size of the eggs.
- After the eggs have finished cooking, transfer them to a bowl of ice water. Let them cool for at least 5 minutes. This will stop the cooking process and make the eggs easier to peel.
- Peel the Eggs:
- Gently tap the eggs on a hard surface and roll them between your hands to crack the shell. Start peeling from the wider end, where there’s usually an air pocket, making it easier to remove the shell.
- Once peeled, rinse the eggs under cold water to remove any small shell fragments.
- Prepare the Filling:
- Slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside on a serving platter.
- Mash the yolks with a fork until they are smooth and crumbly.
- Add the mayonnaise, Dijon mustard, and vinegar or lemon juice to the yolks. Mix until the mixture is creamy and smooth.
- Season with salt and pepper to taste. Adjust the consistency by adding more mayonnaise if needed. The filling should be rich and smooth but firm enough to hold its shape.
- Fill the Egg Whites:
- Spoon or pipe the yolk mixture back into the hollowed egg whites. To pipe the filling, you can use a pastry bag with a star tip or a plastic bag with one corner snipped off for a more decorative presentation.
- Garnish the deviled eggs with a light sprinkle of paprika for color and flavor. If desired, add a small amount of chopped chives, dill, or parsley for a fresh touch.
- Serve and Enjoy:
- Serve the deviled eggs immediately or refrigerate them until ready to serve. They can be made a few hours in advance and stored in an airtight container.
