Classic Deviled Eggs

A retro favorite made fresh and tangy with a modern twist. These creamy, protein-packed deviled eggs are perfect for any gathering and disappear quickly from the appetizer table!

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Course: Appetizer

Cuisine: American

Keyword: Deviled Eggs, Party Appetizer Eggs, Classic Deviled Eggs, Egg Appetizer

Prep Time: 25

Cook Time: 0

Cooling Time: 30

Total Time: 55

Servings: deviled egg halves

Calories: 68kcal

Equipment

Saucepan
Piping Bag
Star Tip

Ingredients

6 large eggs preferably at least a week old for easier peeling
3 tablespoons mayonnaise substitute with Greek yogurt for a lighter option
1 teaspoon Dijon mustard or whole grain mustard for extra texture
1 teaspoon white vinegar apple cider vinegar works wonderfully too
1/4 teaspoon sea salt
freshly ground black pepper to taste
paprika for garnish (sweet or smoked)
1 tablespoon fresh chives finely chopped
1/2 teaspoon pickle relish optional, for subtle sweetness

Instructions

Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for exactly 12 minutes.
Transfer immediately to an ice bath to stop the cooking process. Cool for at least 15 minutes.
Gently tap each egg on a hard surface and roll between your palms to loosen the shell. Begin peeling from the wider end where the air pocket is located. Rinse under cool water to remove any shell fragments.
Halve each egg lengthwise and gently remove the yolks into a medium bowl. Arrange the whites on a serving platter.
Use a fork to mash the yolks until completely crumbled and no large pieces remain.
Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks. Mix until perfectly smooth and creamy. If using, add the pickle relish and mix well.
Transfer the filling to a piping bag fitted with a star tip (or use a zip-top bag with the corner cut off for a simpler approach). Pipe the filling into each egg white half, creating an elegant swirl.
Sprinkle with paprika for that classic look and add chopped chives for a fresh color contrast and subtle onion flavor.

Notes

For easier peeling, use eggs that are at least a week old rather than very fresh eggs.

For a healthier version, substitute half the mayonnaise with Greek yogurt to reduce calories.

Store components separately if making ahead: keep peeled egg white halves and filling in separate airtight containers for up to 2 days and assemble just before serving.

Nutrition

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