Description
A creamy and tangy deviled egg recipe with a silky yolk mixture, mustard, mayonnaise, and vinegar for a refreshing bite. Perfect for brunches, parties, or gatherings, this upgraded version offers a balanced flavor and elegant presentation.
Ingredients
6 large eggs, room temperature
4 tablespoons mayonnaise, full-fat
1 teaspoon yellow mustard
1 teaspoon white vinegar
1/2 teaspoon paprika
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Instructions
Prepare the eggs: Place eggs in a saucepan, cover with cold water 1 inch above. Bring to a boil, then remove from heat. Let sit for 9–11 minutes.
Cool and peel: Transfer eggs to an ice bath. Once cooled, gently tap each to crack, then slip off shells under warm water.
Halve and set aside the whites: Slice each egg in half lengthwise. Remove yolks to a bowl, keeping the whites in a serving dish.
Mix the yolk filling: In a small bowl, whisk mustard, vinegar, and paprika to combine. Add mayonnaise, then gradually mix in the yolks until smooth. Season with salt and pepper.
Fill and garnish: Spoon the yolk mixture into the egg white halves. Sprinkle paprika on top for presentation.
Notes
Use 14-day-old eggs for easier peeling.
Chill the yolk mixture completely before filling to firm the texture.
For a tangy twist, add a splash of lemon juice.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Baking not required
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 110
- Sugar: 0g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg