Description
Velvety, tangy deviled eggs with a mayo-based filling that’s perfect for brunches and potlucks.
Ingredients
Scale
- 8 large eggs
- ⅓ cup light mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white-wine vinegar
- 1 tablespoon minced shallot
- ¼ teaspoon hot sauce, such as Tabasco
- Coarse salt
- Ground pepper
- Paprika (for garnish)
Instructions
- Boil the eggs in water for 10 minutes, then transfer to an ice bath.
- Peel the eggs, slice them in half lengthwise, and remove the yolks.
- Place yolks in a bowl and mash with a fork until crumbly.
- Add mayonnaise, Dijon mustard, white-wine vinegar, minced shallot, and hot sauce; mix until smooth.
- Season the mixture with coarse salt and ground pepper to taste.
- Pipe or spoon the yolk mixture back into the egg white halves.
- Garnish each with a pinch of paprika.
Notes
For extra fluffiness, mash the yolks thoroughly and adjust hot sauce to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiled and Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 serving (2 halves)
- Calories: 134 kcal
- Sugar: 1g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 250mg
Keywords: deviled eggs, appetizer, brunch, easy recipe