Name: Deviled Eggs with Mayonnaise, Mustard, and Smoked Paprika Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 6 large eggs; ¼ cup mayonnaise; 1 teaspoon white vinegar; 1 teaspoon yellow mustard; ⅛ teaspoon salt; 1 dash black pepper (to taste); Smoked paprika; Fresh dill weed

Description

Classic deviled eggs made with hard-boiled eggs and a creamy, tangy filling of mayonnaise, vinegar, and mustard, garnished with smoked paprika and fresh dill for a perfect appetizer or snack.

Ingredients

Scale

Eggs

6 large eggs

Filling

¼ cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
⅛ teaspoon salt
1 dash black pepper (to taste)

Garnish

Smoked paprika
Fresh dill weed

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Instructions

Boil the Eggs: Add the eggs to a saucepan and cover with water about ½ inch above the eggs. Bring the water to a rolling boil over high heat, then cover the saucepan, remove it from heat, and let the eggs stand covered for 15 to 17 minutes to cook through.
Cool the Eggs: Transfer the eggs to a bowl filled with ice water and let them sit for 5 to 10 minutes to cool completely, which makes peeling easier.
Peel and Slice: Peel the cooled eggs under running cool water, then slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium bowl, setting the whites aside on a platter.
Mash the Yolks: Using a fork, mash the yolks until they are fine and crumbly, forming the base of the creamy filling.
Mix the Filling: Add mayonnaise, white vinegar, yellow mustard, salt, and black pepper to the mashed yolks. Mix everything together until smooth and well combined.
Fill the Egg Whites: Just before serving, spoon or pipe the creamy yolk mixture back into the hollowed egg whites, filling each half generously.
Garnish and Serve: Finish by sprinkling the deviled eggs with smoked paprika and fresh dill weed for color and flavor enhancements. Serve immediately for best taste.

Notes

For extra smooth filling, you can blend the yolks mixture briefly in a food processor.
Adjust seasoning according to taste, adding more mustard or vinegar if desired.
Use a piping bag for a more elegant presentation.
These can be made up to a day in advance and refrigerated, but garnish just before serving to maintain freshness.
Hard boil eggs by gently lowering them into boiling water to avoid cracks.