Classic Deviled Eggs
Creamy, tangy, and delightfully nostalgic, Classic Deviled Eggs are the ultimate party appetizer that never fails to disappear first.
Servings: 4 servings
Equipment
- Saucepan
- Mixing Bowl
- Plastic Sandwich Bag
Ingredients
Eggs
- 4 large hard-boiled eggs cooled and peeled
Filling
- 2 tablespoons light mayonnaise room temperature (use regular mayonnaise for keto)
- 1 teaspoon Dijon mustard
- Kosher salt to taste
- Freshly ground black pepper to taste
- Paprika for garnish
- 2 tablespoons chopped fresh chives finely chopped
Instructions
- Boil the eggs using your preferred method: place eggs in a single layer in a saucepan, cover with cold water by about an inch, bring to a rolling boil, then remove from heat and cover for 10 to 12 minutes. Transfer eggs to an ice bath to cool completely before peeling.
- Slice each egg in half lengthwise with a sharp knife and carefully remove the yolks, placing the whites on a serving platter.
- In a bowl, mash the yolks with a fork until crumbly. Add 2 tablespoons light mayonnaise, 1 teaspoon Dijon mustard, a pinch of Kosher salt, and a few grinds of freshly ground black pepper. Mix until the filling is smooth and creamy; adjust seasoning to taste.
- Spoon the yolk mixture into a plastic sandwich bag, snip a small corner, and pipe the filling neatly into the egg white halves. Alternatively, use a small spoon to dollop the mixture.
- Garnish each deviled egg with a light sprinkle of paprika and a scattering of chopped fresh chives just before serving.
Notes
Store deviled eggs in an airtight container in a single layer or on a serving tray covered tightly with plastic wrap. They keep best for up to 2 days.