Bring a crowd favourite to your table with this easy deviled eggs recipe—silky yolk filling blended with mayo, mustard, and a hint of spice. Ideal for potlucks, picnics, or weekday snacks with a protein boost. For more tasty ideas, check out our Ketto Mac and Cheese. Deviled eggs date back to medieval Spain when yolks were mixed with herbs and spices, evolving into the zesty, paprika‑topped versions we love today. According to MyPlate, they make a protein-packed, satisfying snack.
Ingredients:
- 6 large eggs
- 3 tbsp Mayonnaise
- 1 tsp Dijon mustard
- 1 tsp White vinegar or lemon juice
- Salt and pepper to taste
- Paprika (for garnish)
- Fresh chives or parsley (optional, for garnish)
Instructions:
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then reduce the heat and simmer for 9-10 minutes. Once done, transfer the eggs to an ice bath or run them under cold water to cool.
- Peel the eggs once they’ve cooled.
- Cut the eggs in half lengthwise and remove the yolks. Place the yolks in a mixing bowl and set the egg whites aside.
- Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, white vinegar (or lemon juice), salt, and pepper. Mix until the filling is smooth and creamy.
- Spoon or pipe the yolk mixture into the hollowed egg whites.
- Garnish with a sprinkle of paprika and fresh chives or parsley for an extra touch of color and flavor.
These deviled eggs are creamy, tangy, and always a crowd favorite! Enjoy!
