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Deviled Eggs

Deviled Eggs

  • 6 large eggs

  • 3 tablespoons mayonnaise

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon white vinegar

  • Salt and black pepper to taste

  • 1/2 teaspoon paprika powder (plus more for garnish)

  • Chopped fresh parsley or chives for garnish (optional)


    1. Place the eggs in a single layer in a saucepan and cover them with water until it's about an inch above the eggs.

    2. Bring the water to a boil over high heat. Once boiling, reduce the heat to low and let the eggs simmer for about 10 minutes.

    3. After 10 minutes, remove the saucepan from the heat and immediately transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will stop the cooking process and make them easier to peel.

    4. Once the eggs are cool, carefully peel them and slice each egg in half lengthwise. Remove the yolks and place them in a separate bowl.

    5. Mash the egg yolks with a fork until they are crumbly.

    6. Add mayonnaise, Dijon mustard, white vinegar, salt, pepper, and paprika powder to the mashed egg yolks. Mix until smooth and well combined.

    7. Taste the mixture and adjust seasoning if necessary.

    8. Spoon or pipe the yolk mixture into the egg white halves.

    9. Sprinkle a little more paprika powder on top of each deviled egg for garnish.

    10.If desired, garnish with chopped fresh parsley or chives.

    11. Refrigerate the deviled eggs until ready to serve.

    @Thespiceway #DeviledEggs #Easter
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