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Dijon Deviled Eggs

Creamy Tangy Deviled Eggs with Dijon and Paprika Magic

Enjoy the creamy tang of deviled eggs elevated by Dijon and paprika, a crowd-pleasing appetizer that is both easy to make and diet-friendly.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 eggs
Course: Appetizers
Cuisine: American
Calories: 90
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 6 large Eggs Fresh eggs ensure smooth texture.
  • 1/4 cup Mayonnaise Greek yogurt can be used for a lighter twist.
  • 1 tablespoon Dijon Mustard Can substitute with yellow mustard if desired.
  • 1 teaspoon White Vinegar Lemon juice can be an alternative.
  • to taste Salt Essential for flavor.
  • to taste Pepper Essential for flavor.
  • 1 teaspoon Smoked Paprika Regular paprika is a fine substitute.
  • to taste Fresh Chives or Parsley Optional but recommended for garnish.

Equipment

  • saucepan

Method
 

Instructions
  1. Place fresh eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
  2. Once boiling, cover the pot, remove it from heat, and let it sit for 10-12 minutes.
  3. Transfer the eggs into a bowl of ice water to cool.
  4. Peel the cooled eggs and slice them in half lengthwise. Scoop the yolks into a bowl and mash them with a fork.
  5. Mix in mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth and creamy.
  6. Spoon or pipe the yolk mixture back into the egg whites.
  7. Sprinkle with smoked paprika and fresh chives or parsley before serving.