Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Fresh chives or green onions (for garnish)
- Optional toppings: Crumbled bacon, hot sauce, or pickle relish
Instructions
- Boil the eggs: Place the eggs in a single layer in a saucepan. Cover them with cold water by 1 inch. Bring to a boil over high heat. Once boiling, turn off the heat and cover. Let the eggs sit for 12 minutes.
- Cool and peel: Drain the hot water and cool the eggs under cold running water. Tap each egg gently to crack the shell, then peel them under running water.
- Prepare the filling: Cut the eggs in half lengthwise. Remove the yolks and place them in a mixing bowl. Mash the yolks with a fork or potato masher until smooth.
- Mix the filling: Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks. Mash and mix until smooth and creamy.
- Fill the egg whites: Spoon the yolk mixture into the egg white halves or use a piping bag for a more decorative presentation.
- Garnish and serve: Sprinkle smoked paprika on top of the deviled eggs and garnish with chopped chives, crumbled bacon, or a dash of hot sauce or relish if desired. Chill in the fridge for at least 30 minutes before serving.
Notes
- Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 45 minutes
Kcal: 80 kcal per serving | Servings: 6
