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Deviled Egg Recipe

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Classic deviled eggs with a creamy, tangy filling made from egg yolks, mayonnaise, and Dijon mustard. Perfect as a simple appetizer or party dish.

Ingredients

  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Paprika (for garnish)

Instructions

  1. Place the eggs in a medium pot and cover with cold water by one inch. Bring to a boil over medium heat. Once boiling, remove from heat, cover, and let sit for 15 minutes. Transfer eggs to an ice bath to cool.
  2. Peel the cooled eggs, slice them in half, and scoop out the yolks into a bowl. Arrange the egg whites on a platter and refrigerate while preparing the filling.
  3. Mash the yolks with a fork, then mix in mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
  4. Transfer the mixture into a zip-top bag, snip the corner, and pipe the filling into the egg white halves.
  5. Sprinkle with paprika and serve immediately.

Notes

  • For extra flavor, add a dash of hot sauce or pickle relish to the filling.
  • Chill filled eggs for 30 minutes before serving for best texture.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • You can mash the filling smoother using a food processor.

Nutrition

Find it online: https://yumfamilyrecipes.com/deviled-egg-recipe/