Classic Deviled Eggs
Featuring a delightful blend of mayonnaise, Dijon mustard, and paprika, these Traditional Deviled Eggs serve as a simple yet tasty addition to any meal or gathering! Ideal for festive occasions such as Easter, summer picnics, or as a convenient snack for lunchboxes, they also keep well for future enjoyment!
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Ingredients
- 4 large hard boiled eggs
- 2 tablespoon light mayonnaise
- 2 tablespoons chopped fresh chives
- paprika
- Kosher salt and fresh black pepper
- 1 teaspoon Dijon mustard
Instructions
- 1
Begin by hard boiling the eggs, following either the traditional stove top method or the instant pot technique for perfectly cooked eggs.
- 2
Once cooled, carefully peel the eggs and slice them in half from top to bottom. Gently extract the yolks and place them in a mixing bowl.
- 3
Incorporate mayonnaise, mustard, salt, and pepper into the yolks, then mash the mixture until it reaches a smooth consistency.
- 4
Spoon the yolk mixture into a plastic bag, cut a small opening in one corner, and use it to fill the egg white halves with the creamy filling.
- 5
Garnish the filled eggs with finely chopped chives and a sprinkle of paprika for added flavor and presentation.