Description
This Christmas Deviled Eggs recipe offers a classic, creamy, and flavorful appetizer perfect for holiday parties. Hard-boiled eggs are halved and filled with a smooth, tangy yolk mixture made with mayonnaise, Dijon mustard, and vinegar, then garnished with paprika and fresh chives for a festive touch.
Ingredients
Scale
Eggs
- 12 hard-boiled eggs
Filling
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Garnish
- Paprika, for garnish
- Chopped chives, for garnish
Instructions
- Cut the eggs: Cut the hard-boiled eggs in half lengthwise carefully to avoid breaking the whites.
- Remove yolks: Scoop out the yolks gently and place them in a medium mixing bowl.
- Prepare filling: Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the yolks. Mash and mix thoroughly until the texture is smooth and creamy.
- Fill egg whites: Spoon or pipe the yolk mixture back into the egg white halves, filling each cavity evenly.
- Garnish: Sprinkle each filled egg with paprika for color and flavor, and top with chopped chives for a fresh touch.
- Chill: Refrigerate the deviled eggs for at least 30 minutes to allow flavors to meld and to serve well chilled.
Notes
- Use fresh eggs to ensure the best texture for hard boiling and peeling.
- Piping the yolk mixture with a pastry bag creates a more elegant presentation.
- Prepare the eggs a day ahead for easier assembly and flavor enhancement.
- Adjust seasoning to taste, especially salt and mustard.
- Serve chilled for best flavor and safety.
