Description
Classic deviled eggs feature hard-boiled eggs halved and filled with a creamy, tangy yolk mixture made with mayonnaise, vinegar, and mustard. Perfect as an appetizer or party snack, these deviled eggs are garnished with smoked paprika and fresh dill for a flavorful finish.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- ¼ cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- â…› teaspoon salt
- 1 dash black pepper (to taste)
Garnish
- Smoked paprika
- Fresh dill weed
Instructions
- Boil the eggs: Add eggs to a saucepan and fill the pot with water to ½ inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.
- Cool the eggs: Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water to make peeling easier.
- Prepare egg whites and yolks: Slice the eggs in half lengthwise. Carefully remove yolks and place them in a medium bowl, and arrange the egg whites on a platter.
- Mash the yolks: With a fork, mash the yolks into a fine crumble, ensuring no large lumps remain for a smooth filling.
- Make the filling: Add mayonnaise, white vinegar, yellow mustard, salt, and black pepper to the mashed yolks. Mix thoroughly until the mixture is smooth and creamy.
- Fill the egg whites: Just before serving, spoon or pipe the creamy yolk mixture back into each egg white half, creating neat and even fillings.
- Garnish and serve: Sprinkle smoked paprika over the filled eggs and add fresh dill weed for a touch of flavor and visual appeal. Serve immediately or chill until ready to serve.
Notes
- For easier peeling, start boiling with eggs at room temperature and cool them promptly in ice water.
- Use a piping bag with a star tip for a decorative filling presentation.
- Adjust the mustard and vinegar amounts based on your taste preference for tanginess.
- Can be made a few hours ahead and refrigerated, but garnish just before serving to keep fresh.
- Use smoked paprika for a deeper flavor or regular paprika for a milder taste.
