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–+ servings
Ina Garten's delicious deviled eggs recipe served on a platter.

Deviled Eggs

These creamy deviled eggs, inspired by Ina Garten, are a perfect snack or appetizer that will impress everyone at your gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Free-range is preferred if possible.
  • 3 tablespoons mayonnaise Hellmann’s Real Mayonnaise is recommended.
  • 1 teaspoon Dijon mustard Use the sharp one.
  • 1 teaspoon white wine vinegar Lemon juice can be used as an alternative.
  • 1/8 teaspoon sea salt Use less if using table salt.
  • Freshly ground black pepper Add to taste.
  • Paprika Use smoked for a fancier touch.
  • 1 tablespoon finely chopped chives or parsley Chives are preferred for color.
  • 2 oz smoked salmon Optional for guests.
  • 1 tablespoon crème fraîche or full-fat Greek yogurt Optional for silkiness.

Method
 

Preparation
  1. Cook the eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, then cover and remove from heat for 10 minutes.
  2. Shock and peel: Transfer eggs to ice bath for 5-10 minutes, then peel under running water.
  3. Halve and remove yolks: Slice eggs lengthwise and scoop yolks into a bowl.
  4. Make the filling: Mash yolks with mayonnaise, Dijon, vinegar, salt, pepper, and crème fraîche until smooth.
  5. Pipe into whites: Use a piping bag or snipped Ziplock to fill egg whites with yolk mixture. Sprinkle with paprika and chives.
  6. Chill and serve: Refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1gCalories: 70kcalCarbohydrates: 1gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 150mg

Notes

If the filling is too runny, add an extra yolk or chill to firm up. For substitutions, don't stress; use what you have.
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