Dijon Deviled Eggs
Creamy, tangy, and packed with flavor, these Dijon Deviled Eggs make the perfect appetizer for parties, brunches, or a satisfying snack. Made with a smooth filling of Dijon mustard, mayonnaise, and a hint of vinegar, each bite is rich and vibrant.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 halves (6 whole eggs)
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon smoked paprika (for garnish)
- Fresh chives or parsley, to taste (optional garnish)
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, remove from heat, cover, and let sit for 12 minutes.
- Transfer eggs to a bowl of ice water and cool completely.
- Peel the cooled eggs and slice them in half lengthwise.
- Scoop out the yolks and place them in a bowl.
- Mash the yolks with a fork, then mix in mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth and creamy.
- Fill the egg whites with the yolk mixture using a spoon or piping bag.
- Sprinkle with smoked paprika and garnish with chopped chives or parsley if desired.
- Serve immediately or refrigerate until ready to serve.
Notes
- Greek yogurt can replace mayonnaise for a lighter version.
- Lemon juice can be used instead of vinegar.
- Use a piping bag for a cleaner, more decorative presentation.
- Do not freeze deviled eggs as the texture may become grainy.
Find it online: https://www.recipebyelena.com/dijon-deviled-eggs/