Description
Classic deviled eggs, perfect for your Thanksgiving gathering. These are easy to make and always a crowd-pleaser.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
- Chives, chopped, for garnish (optional)
Instructions
- Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch.
- Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes.
- Drain eggs and immediately plunge them into an ice bath to stop the cooking. Let them cool completely.
- Peel the cooled eggs.
- Slice each egg in half lengthwise.
- Scoop the yolks into a medium bowl.
- Add mayonnaise, Dijon mustard, salt, and pepper to the yolks. Mash with a fork or whisk until smooth.
- Spoon the yolk mixture back into the egg white halves.
- Garnish with paprika and chopped chives, if desired.
- Arrange on a serving platter.
Notes
- For perfectly cooked hard-boiled eggs, do not overcook.
- Adjust mayonnaise and mustard to your preference.
- Chill deviled eggs for at least 30 minutes before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 180mg