Deviled Eggs with Mustard and Paprika
A classic cold appetizer with creamy, tangy yolk filling, mustard, and paprika. Perfect for setting out before the main course.
- Time
- 15 min
- Serving
- 257 kcal
- Ingredients
- ≈ $0.52
- Protein
- 13 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 2 pcs
- 2 Mayonnaise 14 g
- 3 Mustard 5 g
- 4 Vinegar 9% 3 ml
- 5 Paprika 1 g
- 6 Green onionspack 50 g ≈ $1.30 5 g
- 7 Salt 1 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Place eggs1 in a pot, cover with water, and bring to a boil. Simmer for 9 minutes.
Transfer eggs1 to cold water for 3 minutes, then peel and halve lengthwise.
Remove yolks and mash them with mayonnaise, mustard, vinegar, salt, and black pepper.
Spoon the yolk mixture back into the egg whites.
Sprinkle with paprika and finely chopped green6 onion.
Tips
- Why it works
- Boil the eggs for exactly 9 minutes so the yolk stays creamy and mashes easily with the filling. If overcooked, it turns hard and dry.
- Substitutions
- Swap the mayonnaise (14 g) for sour cream (20 g) for a lighter version. Instead of vinegar, add 3 g of lemon juice for some tang.
- Common mistakes
- If the filling runs out of the whites, the eggs are oversalted or the yolks aren't mashed enough. Check the texture before filling.
- Storing and reheating
- Keep in the fridge for 2 days, with the whites covered in cling film. Don't reheat, serve cold.
- Serve with
- Serve with thin slices of cucumber or tomato at a summer picnic to balance the sharpness.
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