Creamy, tangy deviled eggs that are the perfect party appetizer.
These deviled eggs combine creamy egg yolks with mayonnaise, Dijon mustard, lemon juice, and white vinegar, creating a deliciously tangy and smooth filling. The sprinkle of paprika adds a subtle kick and a pop of color. Chopped chives or parsley can provide a fresh, herbal note. Bacon bit sprinkles are a great option for variety. The balance of tangy, creamy, and slightly spicy flavors makes these deviled eggs a hit at any gathering. Serve these as appetizers at parties, potlucks, or holiday dinners. They pair well with a variety of dishes, from grilled meats to salads, making them versatile for any occasion.
Ingredients
- 6 large eggs
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard or yellow mustard
- 1/2 teaspoon lemon juice
- 1/2 teaspoon white or apple cider vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
- Chopped fresh chives or parsley, for garnish (optional)
- Crumbled bacon bits, for garnish (optional)
- Chopped pickled onion for garnish (optional)
- Edible lavender flowers for garnish (optional)
Directions
- Boil Eggs: Place eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, boil for 5 minutes, cover and remove from heat. Let sit for 7 minutes.
- Cool and Peel: Transfer eggs to a bowl of ice water to cool for about 5 minutes. Peel the eggs under cold running water.
- Prepare Yolks: Slice eggs in half lengthwise and remove yolks. Place yolks in a bowl and mash with a fork until smooth.
- Mix Filling: Add mayonnaise, mustard, lemon juice, white vinegar, salt, and black pepper to the yolks. Mix until smooth and creamy.
- Fill Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish and Serve: Sprinkle with paprika and add garnishes of choice. Serve immediately or refrigerate until ready to serve.