Description
This deviled eggs recipe is the ultimate creamy, tangy, and flavorful appetizer for any occasion! Made with perfectly boiled eggs, a rich and smooth filling, and your favorite toppings, these stuffed eggs are a guaranteed crowd-pleaser. Whether for holidays, potlucks, or quick snacks, these easy deviled eggs will be your go-to!
Ingredients
Scale
For the Eggs:
- 6 large eggs
- Water (for boiling)
- 1 teaspoon salt (optional, for easier peeling)
For the Filling:
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon white wine vinegar (or lemon juice)
- ½ teaspoon hot sauce (optional, for a kick)
- 1 tablespoon unsalted butter (softened)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Garnish (Optional):
- Smoked paprika or regular paprika
- Chopped chives or parsley
- Crumbled bacon
- Pickled jalapeños
Instructions
- Boil the Eggs: Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove and transfer to an ice bath for 10 minutes.
- Peel and Cut: Gently peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- Make the Filling: Mash the yolks with a fork, then mix in mayonnaise, mustard, vinegar, hot sauce, butter, salt, and pepper until smooth and creamy.
- Assemble: Spoon or pipe the filling back into the egg whites.
- Garnish and Serve: Sprinkle with paprika and add your favorite toppings. Serve immediately or refrigerate until ready to enjoy!
Notes
- Peeling Tip: Older eggs peel more easily than fresh ones.
- Make-Ahead: Store deviled eggs in an airtight container in the fridge for up to 2 days before serving.
- Customization: Adjust mustard and hot sauce levels based on your spice preference.
Nutrition
- Calories: 80
- Sodium: 90mg
- Fat: 7g
- Carbohydrates: 0.5g
- Protein: 4g
- Cholesterol: 105mg