Classic Deviled Eggs

Name: Classic Deviled Eggs
Total time: 30 min
Yield: 12 servings
Ingredients: 12 large eggs; 1/2 cup mayonnaise; 2 tsp Dijon mustard; 1 tsp white wine vinegar; 2 tbsp finely minced chives; 1/2 tsp smoked paprika; Kosher salt and black pepper

Appetizers Gluten-Free Keto & Low-Carb

The deviled eggs I bring to every gathering, with a filling whipped smooth, a little mustard for bite, and a dusting of smoked paprika right before the plate leaves the counter.

Course: Appetizers
Time: 30 min
Servings: 12

Cooking Notes

Cool the cooked eggs completely before peeling. Rapid chilling stops the cooking process and helps prevent the gray-green ring that can form around overcooked yolks.
Mash or press the yolks until completely smooth before adding the wet ingredients. Starting with a fine yolk texture is what gives the finished filling a creamy, pipeable consistency.
Fill the whites fairly close to serving time and keep them chilled. Deviled eggs can be prepared ahead, but storing the filling and whites separately preserves the neatest appearance.

Recipe Card

Classic Deviled Eggs

By Gabriella

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Category: Appetizers
Total Time: 30 min
Difficulty: Easy

Servings: 12

Ingredients

12 large eggs
1/2 cup mayonnaise
2 tsp Dijon mustard
1 tsp white wine vinegar
2 tbsp finely minced chives
1/2 tsp smoked paprika
Kosher salt and black pepper

Instructions

1
Lower the eggs into boiling water, cook them for eleven minutes exactly, then move them straight into a bowl of ice water.
2
Peel the cooled eggs under a thin stream of running water, halve them lengthwise, and pop the yolks into a bowl.
3
Mash the yolks with the mayonnaise, mustard, and vinegar until the mixture is completely smooth with no grainy bits left.
4
Season carefully with salt and pepper, then pipe or spoon the filling generously back into the whites.
5
Scatter the chives over the top, dust everything with smoked paprika, and chill for twenty minutes before serving.