Description
A modern take on the classic deviled eggs, featuring a creamy filling with a hint of Dijon mustard and a sprinkle of smoked paprika for an extra kick. Perfect for parties or as a savory snack.
Ingredients
Scale
For the Crust:
- For the eggs:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- Salt and pepper to taste
- For garnish:
- Smoked paprika
- Fresh chives, finely chopped
Instructions
1. Prepare the Crust:
- 1. Place eggs in a single layer in a saucepan and cover with enough water that there’s about 1 inch of water above the eggs.
- 2. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute.
- 3. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- 4. Crack egg shells and carefully peel under cool running water. Dry the peeled eggs with a paper towel.
- 5. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
- 6. Mash the yolks with a fork and add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix well.
- 7. Fill the egg whites evenly with the yolk mixture.
- 8. Garnish with smoked paprika and chopped chives.
- 9. Chill for at least 30 minutes before serving.
Notes
For a spicier version, add a dash of hot sauce to the yolk mixture. The eggs can be made up to a day in advance; store covered in the refrigerator.