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Modern Classic Deviled Eggs

This recipe combines the nostalgic comfort of traditional deviled eggs with a modern twist, featuring creamy yolk filling seasoned with Dijon mustard and lemon juice. The eggs are boiled, peeled, and filled with a smooth mixture, then garnished with smoked paprika and chives for a vibrant, flavorful finish. The final dish boasts a creamy, tangy texture with a pop of color and freshness, perfect for gatherings or a simple snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large large eggs preferably farm-fresh
  • 3 tablespoons mayonnaise good quality for creaminess
  • 1 teaspoon Dijon mustard adds tang and depth
  • 1 teaspoon lemon juice brightens the filling
  • to taste salt and pepper season gradually to taste
  • 1/4 teaspoon smoked paprika for garnish and smoky flavor
  • 2 tablespoons chopped chives for garnish

Equipment

  • Small saucepan
  • Slotted Spoon
  • Sharp Knife
  • Mixing bowl
  • Piping bag or small spoon

Method
 

  1. Place the eggs in a small saucepan and cover with cold water, ensuring about 2.5 cm of water above the eggs. Bring to a gentle boil over medium heat, listening for a soft bubbling sound.
  2. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit undisturbed for 10-12 minutes. During this time, the yolks will firm up while staying tender.
  3. Drain the hot water and transfer the eggs to a bowl of ice water. Let them sit for at least 8 minutes until completely cooled, which helps with peeling and stops the cooking process.
  4. Gently tap each egg on a hard surface and peel away the shells under cold running water, aiming for smooth, unblemished whites. Pat dry with paper towels once peeled.
  5. Slice each egg in half lengthwise and carefully remove the yolks into a mixing bowl, keeping the white halves intact. Pat the whites dry to remove excess moisture.
  6. Mash the yolks with a fork until smooth, then stir in mayonnaise, Dijon mustard, lemon juice, and a pinch of salt and pepper. Mix until the filling is creamy and well combined, adjusting seasoning to taste.
  7. Transfer the yolk mixture into a piping bag fitted with a star tip or use a small spoon. Carefully pipe or spoon the filling into each egg white half, creating a neat mound.
  8. Garnish each deviled egg with a sprinkle of smoked paprika and chopped chives for color and flavor. Arrange them on a serving platter for an inviting presentation.
  9. Serve immediately or chill for 20 minutes to let flavors meld. Enjoy these creamy, tangy bites that combine tradition with a modern twist.

Notes

Use room temperature eggs for easier peeling. Adjust seasonings to your taste, and feel free to experiment with toppings like crispy bacon or toasted capers for added texture.