Description
Classic deviled eggs with a creamy filling and a hint of spice, perfect for any gathering!
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1/4 cup cream cheese, softened
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- Pepper, to taste
- 2 tablespoons chopped fresh chives (plus extra for garnish)
- Paprika, for garnish
- Extra chopped chives, for garnish (optional)
Instructions
- Boil the Eggs: Place eggs in a large pot and cover with cold water. Bring to a rolling boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 12 minutes.
- Cool the Eggs: Transfer eggs to a bowl of ice water and let cool for at least 5 minutes.
- Peel the Eggs: Gently crack, peel, and rinse eggs under running water. Pat dry with a paper towel.
- Prepare the Egg Whites: Slice eggs in half lengthwise. Carefully remove yolks and place them in a mixing bowl. Set egg whites aside.
- Make the Filling: Add mayonnaise, cream cheese, Dijon mustard, white vinegar, garlic powder, onion powder, salt, and pepper to the yolks. Mash and mix until smooth and creamy.
- Add Fresh Herbs: Fold in the chopped chives until evenly distributed.
- Fill the Egg Whites: Fill each egg white half with the yolk mixture using a piping bag or small spoon.
- Garnish and Serve: Sprinkle paprika and extra chives over the filled eggs for garnish. Arrange on a platter and serve chilled.
Notes
- For best results, use fresh eggs.
- Adjust seasonings according to your taste.
- Experiment with different herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 70
- Sugar: 0
- Sodium: 150
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 5
- Cholesterol: 195