Classic Deviled Eggs
Creamy, tangy deviled eggs with a hint of mustard - a Southern party staple that's always a crowd-pleaser.
Prep Time
20m
Cook Time
0m
Servings
24
Difficulty
Easy
Nutrition Per Serving
fat
6
carbs
1
fiber
0
protein
4
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Ingredients
Shop- 12 hard-boiled eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika for garnish
- Fresh chives for garnish
Instructions
Peel eggs and slice in half lengthwise.
Remove yolks and place in a bowl.
Mash yolks with a fork.
Mix in mayonnaise, mustard, vinegar, salt, and pepper until smooth.
Spoon or pipe filling into egg white halves.
Sprinkle with paprika and garnish with chives.
Refrigerate until ready to serve.
Chef's Comfy Tip
For easy-to-peel eggs, use eggs that are at least a week old and add a teaspoon of baking soda to the boiling water.
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