Deviled Eggs Image

Deviled Eggs

Mary's Kitchen Crush - "Appy to be Nominated"

Prep Time
Cook Time


  • 6 eggs
  • 2 teaspoons (10ml) white vinegar
  • ¼ cup (60g) mayonnaise
  • 1 teaspoon (5g) Dijon mustard
  • ¾ teaspoon (8g) salt
  • Smoked paprika, for garnish
  • Finely chopped chives, for garnish


  1. Place eggs in a single layer in a medium saucepan.
  2. Cover eggs with 1½-inches (4cm) water and add vinegar. Cover with a tight-fitting lid and bring to a boil.
  3. Once boiling, remove from heat and let stand for 13 minutes. Drain and place in a bowl of ice water for 5 minutes. Peel and cut in half from top to bottom.
  4. Remove yolks and transfer to a small bowl. Mash yolks with a fork and stir in mayonnaise, Dijon and salt; mix until smooth. Divide mixture back into the egg whites with either a piping bag fitted with a piping tip or a spoon.
  5. Arrange eggs onto a serving platter and dust with smoked paprika and sprinkle with chives.