Fancy Deviled Eggs
These fancy deviled eggs make a creamy, polished appetizer with neat garnish and easy party-ready presentation.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- Paprika, for garnish
- 1 tablespoon finely chopped fresh chives
- Optional: a few extra chive tips or microgreens for the top
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, cover, turn off the heat, and let sit for 11 minutes.
- Transfer the eggs to an ice bath and cool completely.
- Peel the eggs and cut them in half lengthwise.
- Remove the yolks and place them in a bowl. Set the whites on a tray.
- Mash the yolks until very fine. Add mayonnaise, Dijon mustard, vinegar, salt, and black pepper. Stir until smooth.
- Transfer the filling to a piping bag or zip-top bag with the corner cut off.
- Pipe the filling into the egg white halves.
- Garnish with paprika and chopped chives.
- Chill for 15 to 20 minutes before serving.
Notes
- Use eggs that are a few days old for easier peeling.
- Pipe the filling for a cleaner, more polished look.
- Add delicate garnish right before serving for the freshest finish.
Find it online: https://slicesync.com/fancy-deviled-eggs/