Deviled Eggs Recipe

Deviled eggs are a classic favorite that bring both nostalgia and creativity to your family table. This recipe features a delightful twist with a hint of spicy mustard and a sprinkle of smoky paprika, making it an exceptional addition to your Thanksgiving spread. Perfect for family gatherings, these deviled eggs are not only delicious but also fun to make together, creating cherished moments and culinary adventures.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon spicy mustard
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Smoked paprika, for garnish
• Fresh parsley or chives, for garnish

Instructions

1. Place eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10 minutes.
2. Drain and transfer eggs to an ice bath to cool for 5 minutes. Peel the eggs and slice them in half lengthwise.
3. Remove yolks and transfer them to a bowl. Mash the yolks with a fork until smooth.
4. Add mayonnaise, spicy mustard, apple cider vinegar, salt, and black pepper to the mashed yolks. Mix until smooth and creamy.
5. Spoon or pipe the yolk mixture back into the egg white halves.
6. Sprinkle with smoked paprika and garnish with fresh parsley or chives.
7. Arrange on a decorative platter and serve immediately or refrigerate until ready to serve.

Helpful Tips

• If you’re new to cooking, use a piping bag to fill the eggs easily and neatly.
• For a milder taste, substitute spicy mustard with mild yellow mustard.
• Add a tiny dash of hot sauce to the yolk mixture for an extra kick.

Storage Instructions

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. Make sure they are covered to prevent them from drying out.

Pairings

These deviled eggs pair wonderfully with a fresh green salad, roasted turkey, and cranberry sauce. For beverages, try serving with a light white wine or sparkling water infused with citrus.