Description
This festive Holiday Deviled Eggs recipe offers a classic, creamy filling with a tangy twist of Dijon mustard, topped with vibrant paprika and fresh herbs for an elegant appetizer perfect for gatherings and celebrations.
Ingredients
Scale
Eggs and Filling
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- Salt to taste
- Pepper to taste
Garnish
- Paprika for garnish
- Fresh herbs (chives or dill) for garnish
Instructions
- Boil the eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat, then remove the pot from heat, cover it, and let the eggs sit for 12-15 minutes to cook through.
- Cool and peel: Transfer the eggs to an ice bath to cool completely. Peel the eggs carefully under running water to remove the shells smoothly.
- Prepare the filling: Slice the peeled eggs in half lengthwise. Scoop the yolks into a bowl and mix them with mayonnaise, Dijon mustard, salt, and pepper until the mixture is smooth and creamy.
- Assemble the deviled eggs: Using a piping bag or spoon, fill each egg white half with the yolk mixture, creating a neat, appetizing presentation.
- Garnish and serve: Sprinkle the filled eggs with paprika and freshly chopped herbs like chives or dill for color and flavor. Serve them chilled for the best taste.
Notes
- Using an ice bath after boiling helps make peeling easier and prevents overcooking.
- For extra creaminess, you can add a teaspoon of sour cream or Greek yogurt to the yolk mixture.
- Adjust the amount of Dijon mustard to your taste for more or less tang.
- Keep the deviled eggs refrigerated and consume within 2 days for optimal freshness.
- Fresh herbs can be substituted or combined (e.g., parsley or tarragon) depending on preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
