My Go-To Devilled Eggs Recipe
If you’ve never made devilled eggs before, you’re missing out! These little retro beauties are having a moment again, and I’m so here for it. They’re creamy, tasty, and always a hit at Easter, Christmas, picnics, BBQs… or even just a cheeky weekend snack. 😉
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Ingredients
- 6 eggs
- ¼ cup mayonnaise use a good one – it makes a difference!
- ½ teaspoon white vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt and a crack of black pepper
- Sweet paprika for that little sprinkle on top
- Chopped parsley to garnish makes them look a bit bougie, in the best way
- Optional bonus twist: A spoonful of finely diced pickles I haven’t tried it yet, but it’s a game changer
Instructions
- Boil your eggs – Pop the eggs in a saucepan, cover with cold water and bring to the boil. Once they’re bubbling away, set a timer for 10 minutes.
- When the time’s up, carefully drain and pop the eggs straight into an ice bath (just a bowl of water with ice cubes). This stops them from cooking and makes peeling them so much easier.
- Peel the eggs and slice them in half lengthways. Scoop out the yolks gently. I use a teaspoon and take my time so the whites don’t tear.
- In a bowl, mash the yolks together with the mayonnaise, Dijon mustard, vinegar, and a good pinch of salt and pepper. Mash it until it’s smooth and creamy. Taste and tweak if needed!
- Now, spoon or pipe the mixture back into the egg whites. If you’re feeling fancy, use a piping bag (or a ziplock bag with the corner snipped off). If not, a spoon works perfectly fine!
- Sprinkle with paprika and chopped parsley. Serve them up and watch them disappear!
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
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