Craving a classic party appetizer that breaks the traditional mustard mold? Look no further! These mustard-free deviled eggs are about to revolutionize your appetizer game, delivering a creamy, tangy twist that will have your guests begging for the recipe. Perfect for picky eaters, mustard-avoiders, and anyone who loves a simple yet delicious bite-sized treat, this recipe proves that sometimes less is more when it comes to creating culinary magic.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp vinegar
- Salt to taste
- Black pepper to taste
- Paprika for garnish
Instructions
- Place eggs in a single layer at the bottom of a medium saucepan, covering them completely with cold water about 1 inch above the eggs.
- Bring water to a rolling boil over high heat, then immediately remove the pan from heat, cover with a tight-fitting lid, and let sit for exactly 12 minutes.
- Prepare an ice water bath in a large bowl while eggs are cooking.
- After 12 minutes, carefully transfer eggs using a slotted spoon into the ice water bath to stop the cooking process and prevent green rings around the yolks.
- Let eggs cool in ice water for 5 minutes, then gently tap and roll each egg on a hard surface to crack the shell.
- Peel eggs carefully under running cool water to help remove shells more easily.
- Slice each egg lengthwise in half using a sharp knife, wiping the blade clean between cuts.
- Gently remove egg yolks and place them in a separate mixing bowl.
- Mash egg yolks with a fork until they become smooth and crumbly.
- Add mayonnaise, vinegar, salt, and black pepper to the mashed yolks, mixing until creamy and well combined.
- Using a spoon or piping bag, carefully fill each egg white cavity with the yolk mixture.
- Sprinkle paprika lightly over the filled eggs for garnish and added flavor.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Tips
- • Use eggs that are 7-10 days old for easier peeling • Always start with cold water when boiling eggs to prevent cracking • Tap eggs gently and roll them on a hard surface for easier shell removal • Use a sharp knife and wipe it clean between cuts for smooth egg halves • For ultra-smooth filling, press yolks through a fine-mesh sieve before mixing • Chill eggs before serving to let flavors meld and enhance taste • For a professional look, use a piping bag to fill egg whites evenly • Don't overcook eggs - this prevents that unappetizing green ring around the yolks • Experiment with garnishes like chives, dill, or extra paprika for visual appeal
Nutrition Facts
Calories: 100kcal
Carbohydrates: g
Protein: 6g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 185mg
