Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise (feel free to use Greek yogurt for a lighter twist)
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or apple cider vinegar
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika, plus extra for garnish
- Optional: 1 teaspoon finely chopped fresh chives or parsley for garnish
When Mama Lou taught me to make deviled eggs, she always emphasized using fresh eggs and just the right amount of mayo for that creamy texture. If you want to experiment, swapping mayo for Greek yogurt adds a lovely tang and lightens the dish without losing richness. Also, the smoked paprika is my little secret for that subtle warmth and depth—Mama Lou would nod in approval.
Instructions
- Place the eggs in a single layer in a saucepan and cover with cold water by about an inch.
- Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pan with a lid, turn off the heat, and let the eggs sit for 12 minutes. This method yields perfectly cooked yolks, creamy but firm.
- Drain the hot water and immediately transfer the eggs to a bowl of ice water to cool for at least 5 minutes. This step makes peeling easier—a tip Mama Lou swore by, especially when cooking for a crowd.
- Carefully peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl.
- Mash the yolks with a fork, then stir in mayonnaise, Dijon mustard, vinegar, salt, pepper, and smoked paprika until smooth and creamy. Taste and adjust seasoning as needed—this is where you make it your own.
- Using a spoon or a piping bag fitted with a star tip, fill each egg white half with the yolk mixture. I love how the piping bag makes the presentation extra special—something Ouma and I always did when we wanted to impress guests.
- Sprinkle a pinch of smoked paprika and fresh herbs on top for garnish. It’s a small touch that makes a big difference.
- Refrigerate the deviled eggs for at least 30 minutes before serving to allow flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
