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!
- 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
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.
- 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.
- 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.