Description
Classic Perfect Deviled Eggs made with creamy mayo and Dijon mustard, garnished with fresh chives for an elegant touch. This simple and quick recipe yields a delicious appetizer or snack, perfect for gatherings or everyday enjoyment.
Ingredients
Scale
Eggs
- 6 large hardboiled eggs
Filling
- 2 tbsp real mayo
- 2 tsp Dijon mustard
- Salt and pepper, to taste
Garnish
- Chives, finely chopped
Instructions
- Prepare the eggs: Cut the hard boiled eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl. Place the empty egg whites aside for filling.
- Mix the filling: Mash the yolks with mayo, Dijon mustard, salt, and pepper until smooth and creamy. Mix thoroughly to achieve a consistent texture.
- Fill the eggs: Transfer the yolk mixture into a piping bag fitted with a Wilton 4B tip and pipe it neatly back into the hollowed egg whites.
- Garnish and serve: Sprinkle chopped chives on top of each deviled egg for a fresh and colorful garnish. Serve chilled or at room temperature.
Notes
- Use fresh eggs for best flavor and texture.
- For easier peeling, boil eggs with a pinch of baking soda.
- Chilling eggs before peeling helps to keep whites intact.
- You can substitute Dijon mustard with yellow mustard for a milder flavor.
- Use mayonnaise to your preference for creaminess; Greek yogurt can be a healthier alternative.
