Easy deviled eggs recipe without vinegar

These deviled eggs are super creamy and have a tangy kick. No need for vinegar to achieve that tang – we’re using hard-boiled eggs mixed with mayo and Dijon mustard for some extra flavor. Sprinkle a bit of premium sweet paprika and some chopped chives on top, and you’ve got yourself a fancy-looking snack that’s actually really easy to make!

Ingredients

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Paprika, for garnish
• Chopped fresh parsley or chives, for garnish
• Optional: a dash of hot sauce

Instructions

Boil the Eggs:

• Place the eggs in a saucepan and cover them with cold water.
• Place the saucepan over medium-high heat and bring the water to a boil.
• Once the water is boiling, reduce the heat slightly and let the eggs simmer for about 10-12 minutes.
• Prepare a bowl of ice water. After cooking, transfer the eggs immediately to the ice water to cool for a few minutes. This will help make the eggs easier to peel.

 Peel and Halve the Eggs:

• Gently tap each egg on a hard surface to crack the shell, then roll it to loosen the shell. Peel the eggs carefully.
• Cut the peeled eggs in half lengthwise. Scoop out the yolks and place them in a bowl.

Make the Filling:

• Mash the egg yolks with a fork until they are smooth.
• Add the mayonnaise and Dijon mustard to the mashed yolks. Mix well until everything is combined and the mixture is creamy.
• If you like a little kick, you can add a dash of hot sauce to the mixture.

Season and Fill:

• Season the mixture with salt and pepper to taste. Remember that you can always add more, so start with a small amount and adjust as needed.
• Spoon the yolk mixture into the egg white halves. You can use a spoon or a piping bag for a neater presentation.

Garnish:

• Sprinkle sweet, or smoked paprika over the filled deviled eggs for a burst of flavor and a touch of color
• Optionally, garnish with chopped fresh parsley or chives for an extra touch of freshness.

Serve:

• Arrange the deviled eggs on a serving plate or dish.
• You can serve them immediately, or cover and refrigerate for a couple of hours before serving to allow the flavors to meld.

Enjoy your homemade deviled eggs as a delicious appetizer or snack!

How long are deviled eggs good for?

Freshly Made Deviled Eggs: If you’ve just prepared the deviled eggs, they can be kept in the refrigerator for about 1 to 2 days. Make sure to cover them tightly with plastic wrap or keep them in an airtight container. If you’re making deviled eggs for an event or gathering, it’s a good practice to prepare them as close to the serving time as possible to ensure freshness.

Leftover Deviled Eggs: If you have leftover deviled eggs that have been sitting out at room temperature for more than 2 hours, it’s best to discard them. Bacteria can grow rapidly at room temperature, potentially leading to foodborne illness.

Storage in the Refrigerator: Keep them covered in the refrigerator to prevent them from drying out.