About
Devilled Eggs are a classic, crowd-pleasing appetizer known for their creamy, tangy filling and beautiful presentation. This dish takes hard-boiled eggs to the next level by blending the yolks with mayonnaise, Dijon mustard, and a touch of lime juice, then garnishing with paprika and chives for a burst of flavor and color. Perfect for parties, picnics, or a quick snack, these bite-sized delights are as versatile as they are delicious.
Serves: 16 halves
Cook time: 20 min
Difficulty: easy
Ingredients
- 8 large eggs, hard-boiled and peeled
- 1/4 (60 ml) cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lime juice
- 1 small pickle, finely minced (approx. 2 tablespoons or 30 g)
- Pinch of salt (to taste)
- Pinch of pepper (to taste)
- Paprika, for garnish
- Chives, finely chopped, for garnish
Step-by-step
1
Slice the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a small mixing bowl. Arrange the egg whites on a serving platter, cut side up.
2
Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, lime juice, minced pickle, salt, and pepper. Mix well until the filling is creamy and evenly combined. Taste and adjust seasoning if needed.
3
Using a small spoon or a piping bag fitted with a star tip, fill the hollow centers of the egg whites with the yolk mixture.
4
Lightly sprinkle paprika over the tops for a pop of color. Finish by adding a few finely chopped chives to each egg for an elegant touch.
5
Refrigerate the devilled eggs for at least 20–30 minutes to allow the flavors to meld. Serve chilled and enjoy these creamy, tangy bites at any gathering!
Flavorjazz 
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