Deviled Eggs

These classic Deviled Eggs are the perfect blend of creamy, tangy, and savoury flavours. The smooth, velvety filling made with mayonnaise and mustard sits atop perfectly boiled egg whites, making them a simple yet irresistible snack or appetizer.

1. Ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Paprika (for garnish)
• Fresh chives (optional, for garnish)

Directions:

1. Place the eggs in a medium saucepan and cover with water. Bring the water to a boil over high heat. Once boiling, reduce the heat and simmer for 10 minutes.
2. Remove the eggs from the saucepan and place them in a bowl of ice water to cool for 5 minutes.
3. Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl.
4. Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper. Mix until the filling is creamy and well combined.
5. Spoon or pipe the yolk mixture back into the egg whites, filling each half generously.
6. Garnish with a sprinkle of paprika and fresh chives, if desired.
7. Serve immediately or refrigerate until ready to serve.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 70 kcal per egg half | Servings: 12 halves (6 eggs)