Description
Creamy, tangy deviled eggs filled with a whipped yolk-mayo-mustard blend and topped with finely crumbled egg yolk and fresh herbs — a timeless appetizer with a delicate twist.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- Salt and black pepper to taste
- 1 tablespoon finely chopped chives or parsley
- Paprika or extra yolk crumble for garnish (optional)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Drain and transfer eggs to an ice bath to cool completely. Peel and halve lengthwise.
- Gently scoop out the yolks and place them in a mixing bowl. Reserve one yolk for garnish, if desired.
- Mash yolks with mayonnaise, mustard, vinegar, salt, pepper, and chopped herbs until smooth and creamy.
- Spoon or pipe the filling back into the egg whites.
- Grate or crumble the reserved yolk over the top for a delicate finish.
- Serve chilled or at room temperature.
Notes
- Use a piping bag for a more elegant presentation.
- Can be made a few hours ahead and kept chilled until serving.
- Try adding a pinch of smoked paprika for extra depth.
Nutrition
- Serving Size: 2 halves (1 egg)
- Calories: 90
- Sugar: 0g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 165mg
