Description
Creamy and tangy deviled eggs with a festive twist, perfect for holiday gatherings.
Ingredients
Units
Scale
Eggs and Filling
- 12 large Large eggs (Preferably a week old for easier peeling.)
- 1/2 cup Mayonnaise (For creaminess; adjust to preference.)
- 2 tablespoons Dijon mustard (Main flavor pop.)
- 1 tablespoon Pickle juice or vinegar (Optional, adds brightness.)
- to taste none Salt and black pepper
Herbs and Garnish
- 1/4 cup Fresh herbs (parsley, chives, dill) (Chopped for garnish.)
- to taste none Paprika or smoked paprika (For garnish.)
Instructions
Preparation
- Boil the eggs by placing them in a pot, covering with cold water, bringing to a gentle boil, then turning off the heat and covering for about 10 to 12 minutes.
- Immediately transfer eggs to an ice bath to stop cooking and make peeling easier.
- Once cooled, gently tap each egg on the counter, roll to crack the shell, then peel under cool running water.
Filling
- Slice the peeled eggs in half lengthwise and place yolks in a bowl while arranging whites on a tray.
- Mash yolks with a fork until fine, then mix in mayonnaise, Dijon mustard, salt, pepper, and pickle juice (if using). Adjust to taste.
- For a smooth filling, press the mixture through a fine mesh strainer or use a hand mixer for about 20 seconds.
- Chill the filling for 10 minutes to enhance creaminess.
Assembly
- Pipe the filling into the egg whites using a zip-top bag with a snipped corner or a piping tip for decoration.
- Garnish with fresh herbs and a sprinkle of paprika.
Notes
Deviled eggs should be kept cold for safety. Store leftovers in a single layer in an airtight container; use parchment between layers if needed. They keep well for about 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Snack
- Cuisine: American
Nutrition
- Calories: 80
- Sodium: 55
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 1
- Protein: 5
