Description
Creamy, zesty deviled eggs elevate classic appetizers with a perfect blend of tangy mustard and rich mayonnaise. Each bite promises a delightful explosion of flavor that will make guests crave more.
Ingredients
Scale
Main Ingredients:
- 6 large eggs
Creamy Ingredients:
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
Flavor Enhancers:
- 1 teaspoon apple cider vinegar
- Salt (to taste)
- Black pepper (to taste)
- Paprika (for garnish)
Instructions
- Fill a pot with water and bring to a rolling boil over high heat.
- Reduce heat to low to halt bubbling, then gently lower eggs into water using a slotted spoon or skimmer.
- Immediately return heat to high and maintain a steady boil for precisely 14 minutes.
- Create an ice water bath in a large mixing bowl while eggs are cooking.
- After cooking time, immediately transfer eggs from boiling water to the prepared ice bath using tongs.
- Allow eggs to chill completely for 5-7 minutes to stop cooking process.
- Carefully peel eggs under cool running water, ensuring smooth egg white surfaces.
- Slice peeled eggs precisely in half lengthwise using a sharp knife.
- Gently extract yolks with a small spoon and transfer to a separate mixing bowl.
- Crush yolks thoroughly with a fork until they reach a fine, crumbly consistency.
- Incorporate mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper into yolk mixture.
- Whisk ingredients until achieving a creamy, uniform texture with no lumps.
- Use a piping bag or spoon to distribute yolk mixture evenly into egg white halves.
- Dust the filled eggs with a light sprinkle of paprika for classic presentation and added flavor.
Notes
- Prevent Green Ring: Quickly cool eggs in ice bath to stop overcooking and avoid unsightly green ring around yolks.
- Perfect Peeling Trick: Gently tap cooled eggs on counter and roll to create tiny cracks, making shell removal easier and preventing egg white damage.
- Smooth Filling Technique: Use fine-mesh sieve to press yolks for ultra-creamy, lump-free filling that pipes beautifully into egg whites.
- Dietary Adaptations: Swap mayonnaise with Greek yogurt for lighter version or use vegan mayo for plant-based alternative without compromising rich, tangy flavor.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 170 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 185 mg