Deviled Eggs
The best Deviled eggs recipe and an easy-to-make appetizer that's sure to please. Perfect for parties, holidays, and any other gatherings.
Servings: 12 deviled eggs
Equipment
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Paprika for garnish
Instructions
- Place the eggs in a medium pot. Cover with cold water by one inch. Set over medium heat and bring to a boil. As soon as the water reaches a boil, remove from heat and cover. Let sit for 15 minutes. Remove from pot and set in an ice bath to cool.
- Once cool, peel hard boiled eggs. Cut the eggs in half and scoop the yolks into a large bowl. Set the egg whites aside on a large platter and place in the fridge while you prepare the filling.
- Mash the egg yolks with the back of a fork, then stir in mayonnaise, Dijon, lemon juice, salt and pepper and mix until well combined. Scoop the mixture into a sturdy zip top bag. Snip off the corner, and using it like a pastry bag, pipe the filling into the prepared egg white shells. Garnish with paprika and serve immediately.
Notes
Deviled eggs are best eaten the day they are made, but can be stored in the fridge in an airtight container for up to 2-3 days.
The eggs themselves can be hard-boiled up to a week in advance. Store them in the fridge until you are ready to make the deviled eggs.
Nutrition
Calories: 48kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 104mg | Potassium: 33mg | Fiber: 0.05g | Sugar: 0.1g | Vitamin A: 121IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 0.4mg
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