Description
Classic deviled eggs with a festive twist for Thanksgiving.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
- Chopped fresh parsley for garnish
Instructions
- Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes.
- Cool the eggs in ice water for 5 minutes, then peel them.
- Cut the eggs in half and remove the yolks.
- In a bowl, mash the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with paprika and garnish with parsley before serving.
Notes
- Use fresh eggs for easier peeling.
- Adjust seasoning to your taste.
- Can be made a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 70
- Sugar: 0.1g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: Thanksgiving Deviled Eggs, appetizers, holiday recipes