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 an elegant appetizer.
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 the eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat.
- 2. Once boiling, remove from heat, cover, and let sit for 10 minutes.
- 3. Transfer the eggs to an ice bath to cool completely, then peel them.
- 4. Slice the eggs in half lengthwise and carefully remove the yolks.
- 5. In a bowl, mash the yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
- 6. Spoon or pipe the yolk mixture back into the egg white halves.
- 7. Garnish with a sprinkle of smoked paprika and chopped chives.
- 8. 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 prepared up to a day in advance and stored in the refrigerator.