Recipe: Classic Deviled Eggs

These classic deviled eggs are creamy, flavorful, and easy to prepare for gatherings or everyday snacking. Each egg provides about 6 grams of high-quality protein and is also a source of choline, an essential nutrient that supports brain and nervous system health. Simple, satisfying, and nutritious, this recipe is a delicious addition to any table and also makes a fabulous appetizer.

Classic Deviled Eggs

Serves: 6-8

Ingredients:

• 12 large eggs
• 1/4 C mayonnaise (or plain Greek yogurt for a tangier filling)
• 1 1/2 Tbsp brown mustard
• 1 tsp apple cider vinegar
• Pinch of salt and pepper
• 1/2 tsp garlic powder (optional)
• Smoked paprika and finely chopped chives for garnish (optional)

Directions:

Hard-boil the eggs:

1. Place 12 large eggs in a large saucepan and cover with cold water.
2. Place the saucepan on the stovetop over high heat. Bring the water to a boil, then let the eggs boil for 1 minute.
3. After 1 minute, turn off the heat, cover the pan, and remove it from the burner.
4. Set a timer for 15 minutes and allow the eggs to continue cooking in the pot with the lid on.
5. When the timer goes off, carefully drain the eggs and transfer them to a bowl of ice water. Allow the eggs to cool completely. This process is highly effective at separating the egg from the shell when peeling!

Making the Deviled Eggs:

1. Peel each egg, removing the outer shell and thin membrane around the white.
2. Cut each peeled egg in half, lengthwise.  Carefully remove the yolks and add them to a medium-sized bowl.  Set egg white halves aside.
3. Once all yolks are added, use a fork to mash the yolks until crumbly, with no large chunks remaining.
4. Add the mayonnaise, brown mustard, apple cider vinegar, salt, pepper, and garlic powder (if using) to the mashed yolks. Mix well until the ingredients are fully combined.  Taste the mixture and adjust seasonings as needed.
5. Using a spoon or piping bag, fill each egg half with an even amount of the yolk mixture.
6. Top with smoked paprika and chives if desired, and enjoy!

Tips:

• Deviled eggs taste best when served cold. If making them ahead of time, or storing leftovers, store them in an airtight container in the refrigerator for up to 3 days.
• This recipe is a great base and offers plenty of ways to spice them up! Try adding sweet or dill relish to the yolk mixture, sprinkling with cooked and crumbled bacon, making them spicy by adding hot sauce to the yolk mixture, or getting creative with garnishes like Old Bay or everything bagel seasoning.

Swaps:

• For the brown mustard: yellow mustard, spicy mustard, or a whole grain mustard
• For the apple cider vinegar: red wine vinegar or white vinegar