Description
These Thanksgiving Deviled Eggs are a classic addition to holiday festivities, offering rich, creamy textures with a tangy flavor. Perfect for family gatherings!
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
- Paprika for garnish
- Chopped fresh chives for garnish
Instructions
- Hard boil the eggs: Place the eggs in a pot, cover them with water, and bring to a boil. Remove from heat and let sit for 12 minutes.
- Cool the eggs: Transfer the eggs to an ice water bath to cool completely.
- Peel the eggs: Peel the eggs carefully under running water.
- Prepare the filling: Slice each egg in half lengthwise, remove yolks into a bowl, and mash until finely crumbled.
- Mix in the flavorings: Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the yolks, mixing until smooth.
- Assemble the eggs: Spoon or pipe the yolk mixture back into the egg whites.
- Garnish and serve: Dust with paprika and top with chopped chives. Chill until ready to serve.
Notes
Consider adding smoked paprika or horseradish cream for extra flavor. Leftovers can be stored in an airtight container in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 186mg