These Timeless Deviled Eggs are a classic appetizer that never goes out of style. Perfect for any gathering, they bring a touch of nostalgia and a burst of flavor to your table. Easy to make and always a hit, they’re a must-try for both seasoned cooks and kitchen newbies.
The star of the show here is the humble egg, providing a smooth and creamy base once boiled and separated. Mayonnaise adds richness and a velvety texture to the yolk mixture. A touch of yellow mustard brings a tangy zest that cuts through the creaminess. Salt and black pepper enhance the natural flavors without overpowering them. Paprika not only adds a hint of warmth but also a lovely color contrast. Finally, chives lend a fresh, onion-like brightness to the dish.
These deviled eggs pair wonderfully with a crisp white wine or a light, refreshing iced tea. For a full spread, serve alongside a charcuterie board or a fresh green salad. They’re also great as part of a brunch buffet with other finger foods.
Start by placing six large eggs in a single layer at the bottom of a saucepan. Cover them with water until they're submerged by about an inch. Bring the water to a boil over medium-high heat — this should take just a few minutes. Once bubbling, cover the pot and remove it from the heat. Let the eggs sit in the hot water for 12 minutes, allowing them to cook through gently.
After the time is up, drain the hot water carefully and fill the saucepan with cold water to cool the eggs. Let them sit for about 5 minutes. This step helps make peeling easier. Peel the eggs and then slice each one in half lengthwise. Gently remove the yolks and place them in a small bowl, setting the whites aside on a serving plate.
Take a fork and mash the yolks until they’re nice and crumbly. Add in the mayonnaise, mustard, salt, pepper, and paprika. Stir everything together until it's smooth and well combined. Taste the mixture and adjust the seasonings if needed.
Now, fill the egg whites with the yolk mixture. You can use a spoon for a rustic look or pipe it in if you're aiming for something a bit more polished. Garnish each egg with a sprinkle of paprika and a few chopped chives for that perfect finish.
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