Description
A modern take on the classic deviled eggs, featuring a creamy filling with a hint of spice and a crunchy topping for added texture. Perfect for parties or as an elegant appetizer.
Ingredients
Scale
For the Crust:
- For the eggs:
- 6 large eggs
- 1/2 cup water (for boiling)
- For the filling:
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- For the topping:
- 2 tablespoons finely chopped chives
- 1 tablespoon crispy fried onions (crushed)
- Paprika for garnish
Instructions
1. Prepare the Crust:
- 1. Place the eggs in a single layer in a saucepan and cover with water (about 1/2 cup). Bring to a boil over medium-high heat.
- 2. Once boiling, cover the pan and remove from heat. Let the eggs sit for 10 minutes.
- 3. Transfer the eggs to an ice bath to cool completely (about 5 minutes).
- 4. Peel the eggs carefully and slice them in half lengthwise. Remove the yolks and place them in a bowl.
- 5. Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white vinegar, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix until creamy.
- 6. Spoon or pipe the yolk mixture back into the egg white halves.
- 7. Garnish each deviled egg with chopped chives, crispy fried onions, and a light dusting of paprika.
- 8. Chill in the refrigerator for at least 30 minutes before serving.
Notes
For a smoother filling, blend the yolk mixture in a food processor. Adjust the cayenne pepper to control the spice level. Store leftovers in an airtight container in the fridge for up to 2 days.