Snack · 20 min · american

Classic Deviled Eggs

✓ USDA-verified nutrition data

Ingredients

• 4 Eggs
• 2 tbsp Mayo
• 1 tsp Dijon
• 1/2 tsp Paprika
• 1 tbsp Chives

Steps

1. Place 4 eggs in a medium saucepan, cover with cold water by 1 inch, and bring to a rolling boil over high heat.
2. Once boiling, reduce to a gentle simmer and set a timer for 10 minutes for firm, non-green yolks.
3. Transfer the eggs immediately to a bowl of ice water and let them chill 5 minutes; the cold shock makes peeling much easier.
4. Peel the eggs under a thin stream of running water, starting at the wide end where the air pocket sits.
5. Slice each egg in half lengthwise and gently pop the yolks into a small bowl, arranging the whites cut-side up on a plate.
6. Mash the yolks with the mayo and Dijon using a fork until completely smooth, then season with salt and pepper.
7. Spoon or pipe the filling back into the whites, dust with paprika, and finish with the chopped chives. Chill until serving.

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