Classic Deviled Eggs

Ingredients

• 6 whole large eggs
• 3 tbsp mayonnaise
• 1 tsp dijon mustard
• 0.5 tsp white vinegar
• 0.25 tsp kosher salt
• 0.25 tsp smoked paprika
• 1 tbsp fresh chives, minced

Instructions

1. Place the eggs in a single layer in a saucepan, cover with cold water by an inch, and bring to a rolling boil over high heat. Once boiling, cover, remove from the heat, and let sit for 11 to 12 minutes.
2. Transfer the eggs to a bowl of ice water and let them chill for 5 minutes, until cool enough to handle; the shock makes the shells slip off cleanly.
3. Peel the eggs and slice each in half lengthwise. Gently pop the yolks into a bowl and set the white halves on a serving plate cut-side up.
4. Mash the yolks with a fork until crumbly, then stir in the mayonnaise, dijon, vinegar, and salt until the filling is completely smooth and glossy with no lumps.
5. Spoon or pipe the filling back into the egg-white halves, mounding it slightly above the rim, then dust with smoked paprika and scatter the chives over the top before serving.

Nutrition (per serving)

Calories

125

Protein

6 g

Fat

11 g

Carbs

1 g