Deviled Egg Recipe
This Deviled Egg Recipe is an easy, no-bake appetizer that brings a touch of nostalgia to your party spread while staying light, healthy, and totally crowd-pleasing. Perfect for spring brunches, picnics, and any gathering.
Ingredients
- 12 large eggs free-range or pasture-raised
- 1/2 cup mayonnaise Hellmann’s Real Mayo or vegan mayo for dairy-free
- 2 teaspoons Dijon mustard sub with yellow mustard for milder flavor
- 1 teaspoon white vinegar or apple cider vinegar for a fruitier note
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated sugar optional; softens tang
- Paprika for garnish (smoked paprika adds a warm, smoky edge)
- 1 tablespoon chopped fresh chives or parsley for color and brightness
Instructions
- Place eggs in a single layer in a medium saucepan and cover with cold water by about an inch. Bring to a gentle boil over medium-high heat. Once bubbling, remove from heat, cover, and let rest for 10 minutes.
- Transfer eggs to an ice bath for 5 minutes to halt cooking and seal in color. Crack each shell all over on the counter, then peel under running water so membranes slip away.
- Slice eggs lengthwise and gently pop out yolks into a bowl. Arrange white halves on a platter or baking sheet, keeping them chilled until filling step.
- Mash yolks with a fork or small whisk until crumbly. Stir in mayo, mustard, vinegar, salt, pepper, and sugar. Mix just until silky—overmixing can cause a runny texture. Taste and tweak seasoning.
- Spoon filling into a piping bag fitted with a star tip—or use a zip-top bag with a corner snipped off. Fill each egg white half, creating a little swirl.
- Sprinkle with paprika and chives. Cover loosely with plastic wrap and refrigerate for at least 20 minutes to let flavors meld and filling set.
Notes
Tip: Let eggs warm to room temperature before boiling to prevent cracking.
Nutrition
Calories: 60kcal
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