Description
This classic Holiday Deviled Eggs recipe features perfectly boiled eggs filled with a creamy mixture of mayonnaise and Dijon mustard, seasoned with salt and pepper, and garnished with paprika and fresh herbs. A festive and easy appetizer perfect for holiday gatherings.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- Salt to taste
- Pepper to taste
Garnish
- Paprika for garnish
- Fresh herbs (chives or dill) for garnish
Instructions
- Boil Eggs: Place the eggs in a pot and cover with cold water. Bring the water to a boil, then immediately remove the pot from heat and cover. Let the eggs sit in the hot water for 12 to 15 minutes to cook thoroughly.
- Cool and Peel: Transfer the eggs to an ice bath to stop the cooking process and cool completely. Peel the eggs carefully under running water for easier shell removal.
- Prepare Filling: Cut the peeled eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl. Add mayonnaise, Dijon mustard, salt, and pepper, then mix until the yolk mixture is smooth and creamy.
- Fill Egg Whites: Use a piping bag or spoon to fill the hollowed egg whites with the yolk mixture neatly and evenly.
- Garnish and Serve: Sprinkle the filled eggs with paprika and fresh herbs like chives or dill. Chill the eggs before serving to enhance the flavors and texture.
Notes
- Use fresh eggs for easier peeling.
- Customize the filling by adding a dash of hot sauce or relish for extra flavor.
- Deviled eggs can be made up to one day in advance and stored in the refrigerator.
- For a smoother filling, mix the yolks and mayonnaise with a fork or whisk until silky.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Keywords: deviled eggs, holiday appetizer, easy party recipe, classic deviled eggs, egg appetizer
