Deviled Eggs
These classic deviled eggs are creamy, tangy, and easy to make, perfect for parties or a protein-packed snack.
Ingredients
Main Ingredients
- 18 large large eggs Fresh eggs are best for easy peeling.
- 1/2 cup mayonnaise Use full-fat mayonnaise for the best texture.
- 2 tsp Dijon mustard Substitute with whole-grain mustard for added texture.
- 1/4 tsp onion powder
- 1/4 tsp salt Adjust to taste.
- 1/4 tsp ground black pepper
- Paprika, for sprinkling Use smoked or sweet paprika for garnish.
Instructions
Cooking
- Fill a large pot with cold water and bring it to a rolling boil.
- Lower the eggs gently into the boiling water and boil for exactly 10 minutes.
- Immediately transfer the eggs to a bowl of ice water for 3-4 minutes.
- Tap each egg to crack the shell, then peel under cool running water.
Preparation
- Slice each egg lengthwise and scoop the yolks into a bowl.
- Mash the yolks with a fork and mix in mayonnaise, Dijon mustard, onion powder, salt, and black pepper until smooth.
- Spoon or pipe the mixture into the egg white halves.
- Dust with paprika for garnish.
Notes
Chill the filled eggs for at least 30 minutes before serving to let the flavors meld.