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Classic deviled eggs with a creamy filling of mayo, Dijon mustard, and a dusting of paprika — a timeless appetizer.
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Place eggs in a saucepan, cover with cold water, and bring to a boil.
Remove from heat, cover, and let sit for 10 minutes. Transfer to an ice bath.
Peel eggs and slice in half lengthwise. Carefully remove yolks to a bowl.
Mash yolks with mayo, Dijon mustard, a splash of vinegar, salt, and pepper until smooth.
Pipe or spoon the yolk mixture back into the egg white halves.
Dust with paprika and garnish with fresh chives. Refrigerate until serving.
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Recipe from Macro Kitchen — macro.kitchen/recipes/deviled-eggs
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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