Description
These deciled eggs are a creamy, tangy, and protein-packed snack, perfect for busy families and gatherings. Brightened with paprika, they are an irresistible and satisfying treat.
Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 0.25 cup mayonnaise, avocado oil mayo optional
- 1–2 teaspoons yellow mustard, Dijon or dry mustard optional
- 1 tablespoon white vinegar, pickle juice optional
- 0.5 teaspoon fine sea salt, plus more to taste
- 0.25 teaspoon black pepper, freshly ground
- paprika, for garnish
Instructions
- Prepare Eggs: Carefully slice each hard-boiled egg lengthwise in half. Scoop out yolks into a medium bowl; place white halves on a platter.
- Mash Yolks and Mix Filling: Mash yolks thoroughly with a fork until smooth. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix vigorously until creamy and light yellow.
- Fill Egg Whites: Spoon the creamy yolk mixture back into each egg white cavity. For a rustic look, use a spoon; for elegance, pipe using a star tip.
- Garnish and Chill: Generously sprinkle paprika over each filled egg. Chill in the refrigerator for at least 30 minutes to meld flavors and firm the filling.
Notes
Use organic or pre-cooked eggs for convenience. For variations, try avocado oil mayo, Dijon mustard, or pickle juice. If filling is runny, add more mashed yolk or breadcrumbs. Chill in a sturdy 9×13 inch baking dish for secure storage.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snack
- Method: No-Cook, Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg (approx. 30 g)
- Calories: 75 calories
- Sugar: 0.3 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 0.8 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: deviled egg, easy appetizer, creamy snack, protein-packed, potluck, classic, tangy, no-bake