Deviled Eggs (Print Version)
# Ingredients:
01 -
6 eggs, hard-boiled and halved lengthwise
02 -
3 tablespoons mayonnaise
03 -
1 teaspoon Dijon mustard
04 -
1/4 teaspoon paprika, plus more for garnish
05 -
Salt and freshly ground black pepper, to taste
→ Optional Garnishes
06 -
Fresh chives, finely chopped
07 -
Fresh parsley, finely chopped
# Instructions:
01 -
Carefully peel the hard-boiled eggs, slice them in half lengthwise, and gently remove the yolks, placing them in a medium bowl. Arrange the empty egg white halves on a serving platter.
02 -
Mash the egg yolks with a fork until smooth. Add mayonnaise, mustard, paprika, salt, and pepper. Mix thoroughly until the filling is creamy and well-combined.
03 -
Using a spoon or piping bag fitted with a star tip, fill each egg white half with the prepared yolk mixture, distributing evenly among all the halves.
04 -
Lightly sprinkle the filled eggs with additional paprika or top with fresh herbs for color and flavor. Refrigerate until ready to serve.
# Notes:
01 -
For easier peeling, use eggs that are at least a week old and plunge them into ice water immediately after boiling.
02 -
Deviled eggs can be prepared up to 24 hours in advance and stored covered in the refrigerator.