Description
These holiday deviled eggs are a festive and easy appetizer, perfect for any holiday gathering. They feature a creamy, tangy filling in hard-boiled egg whites, offering a delightful bite-sized treat.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- Salt to taste
- Black pepper to taste
- Paprika for garnish
- Optional: fresh dill or chives for garnish
Instructions
- Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch.
- Bring water to a rolling boil over high heat. Once boiling, remove from heat, cover, and let stand for 10-12 minutes.
- Drain hot water and immediately transfer eggs to an ice bath for 5 minutes. This stops cooking and makes peeling easier.
- Gently tap and roll eggs on a hard surface to crack the shells. Peel under cold running water.
- Slice each egg in half lengthwise. Carefully scoop out the yolks into a small bowl.
- Place egg whites on a serving platter.
- Mash the yolks with a fork until smooth.
- Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix until creamy and well combined.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with a sprinkle of paprika and optionally with fresh dill or chives.
- Chill in the refrigerator for at least 20 minutes before serving.
Notes
- For easier peeling, use eggs that are a few days old, not super fresh.
- Adjust mayonnaise and mustard amounts to your taste preference.
- For a smoother filling, you can push the yolk mixture through a fine-mesh sieve before mixing.
- Store deviled eggs in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 120
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 180mg