Description
These party deviled eggs are a crowd-pleasing appetizer, perfect for any gathering. They are easy to make ahead and present beautifully.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1/4 teaspoon salt
- Pinch of black pepper
- Paprika for garnish
- Fresh chives or dill for garnish (optional)
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 at least 5 minutes to cool completely.
- Carefully peel the cooled eggs. Slice each egg in half lengthwise.
- Gently remove the yolks and place them in a small bowl. Arrange the egg white halves on a serving platter.
- Mash the yolks with a fork until smooth.
- Add mayonnaise, mustard, salt, and pepper to the mashed yolks. Mix well until creamy and thoroughly combined.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with a sprinkle of paprika. For extra flair, top with finely chopped fresh chives or dill, if desired.
- Cover loosely and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For easier peeling, use eggs that are at least a week old.
- To make ahead, prepare the deviled eggs up to 24 hours in advance. Store the egg white halves and the yolk mixture separately in airtight containers in the refrigerator. Assemble just before serving.
- For neat presentation, use a piping bag with a star tip to fill the egg whites.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg