Deviled Eggs
Creole eggs made with creamy mayonnaise, tangy Dijon mustard, and a touch of smoked paprika, perfect for any occasion.
Ingredients
Main Ingredients
- 6 large large eggs Use eggs that are about a week old for easier peeling.
- 3 tbsp mayonnaise Full-fat mayo gives the creamiest texture; can substitute with Greek yogurt.
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar or white wine vinegar + tiny honey drop.
- to taste Salt & pepper
- for garnish Paprika or cayenne + paprika for added heat.
Instructions
Boil the Eggs
- Bring a large pot of water to a rolling boil.
- Reduce heat to a gentle simmer and gently lower the eggs into the water.
- Bring the water back to a gentle boil and cook for 15 minutes.
Ice Bath
- Immediately move eggs to a bowl of ice water for at least 10 minutes.
Peel & Slice
- Crack each egg gently and peel under running water.
- Slice eggs in half lengthwise and place yolks in a bowl.
Make the Filling
- Mash the yolks and mix in mayonnaise, Dijon mustard, vinegar, salt, and pepper until creamy.
Fill the Whites
- Spoon or pipe the filling into the egg whites.
Garnish
- Sprinkle with paprika and optional toppings like chopped chives or smoked salmon.
Notes
For a lighter version, swap mayo with Greek yogurt. Best when filled just before serving. Store leftovers in an airtight container for up to 2 days.
Nutrition
Serving: 1gCalories: 70kcalProtein: 6gFat: 5gSaturated Fat: 1gSodium: 50mg
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