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Deviled Eggs

Deviled Eggs are a classic and nostalgic dish that makes a perfect quick dinner idea or festive appetizer, loved by everyone for their creamy texture and tangy flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large eggs, room temperature Helps prevent cracking.
  • 1/2 cup mayonnaise Use Greek yogurt for a lighter option.
  • 2 teaspoons Dijon mustard Regular mustard works as a substitute.
  • 1 tablespoon apple cider vinegar or lemon juice Brightens the filling.
  • 1/2 teaspoon kosher salt Adjust to taste.
  • 1 pinch black pepper Adjust to taste.
  • 1/2 teaspoon smoked paprika Use regular paprika if you prefer less smoke.
  • 2 tablespoons finely chopped chives or green onion Swap chives with dill for a fresher herb note.
  • 1 small pinch cayenne Optional for a little heat.
  • 1 dab sriracha Optional for an indulgent contrast.

Method
 

Preparation
  1. Place eggs in a single layer in a medium saucepan and cover with cold water by an inch. Bring to a rolling boil over medium-high heat.
  2. Once boiling, cover the pan and remove from heat. Let the eggs sit for 10 to 12 minutes for hard-cooked yolks that are creamy but not chalky.
  3. Drain and immediately transfer eggs to an ice bath to stop cooking and make peeling easy. Leave them in the ice bath for at least 5 minutes.
  4. Gently tap each egg on the counter and roll to crack the shell. Peel under running water to help remove stubborn bits.
  5. Slice each egg lengthwise and carefully lift yolks into a bowl. Arrange white halves on a serving platter.
  6. Mash yolks with a fork until smooth. Add mayonnaise, Dijon, vinegar or lemon juice, salt, pepper, and smoked paprika. Taste and adjust as necessary.
  7. Fold in chopped chives. Spoon or pipe the yolk mixture back into the white halves.
  8. Finish with a light dusting of smoked paprika and a sprinkle of chives or a small cornichon slice for texture. Serve chilled or at cool room temperature.

Notes

Store assembled Deviled Eggs in an airtight container in the refrigerator for up to 2 days. Assemble within 24 hours for freshest presentation. Do not freeze assembled deviled eggs.