Deviled Eggs
Ingredients
- • 6 item large eggs
- • 60 ml mayonnaise
- • 5 ml yellow mustard
- • 5 ml white vinegar
- • 1 sprinkle salt
- • 1 sprinkle black pepper
- • 2 g paprika for garnish
Instructions
- 1
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat.
- 2
Once boiling, remove from heat, cover, and let stand for 12 minutes exactly.
- 3
Transfer eggs immediately to an ice water bath and let cool for 5 minutes. This stops the cooking and makes peeling easier.
- 4
Peel eggs carefully under cool running water. Pat dry and slice each egg in half lengthwise.
- 5
Gently remove yolks and place in a medium bowl. Arrange egg white halves on a serving platter.
- 6
Mash yolks with a fork until completely smooth. Add mayonnaise, mustard, and vinegar. Mix until creamy and well combined.
- 7
Season with salt and pepper to taste. Mix again until smooth.
- 8
Using a spoon or piping bag, fill each egg white half with the yolk mixture, creating a small mound.
- 9
Sprinkle each deviled egg lightly with paprika for color and a subtle smoky flavor.
- 10
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These timeless deviled eggs are my go-to crowd-pleaser - simple enough for beginners yet impressive enough for any gathering. The secret is using room temperature ingredients for the smoothest, creamiest filling that pipes beautifully every time."
