Carol's Famous Deviled Eggs

Elevate your next gathering with Carol's Famous Deviled Eggs, a timeless crowd-pleaser packed with creamy, tangy flavor. This easy recipe transforms perfectly boiled eggs into bite-sized delights, combining velvety yolks with mayonnaise, Dijon mustard, a hint of white vinegar, and a touch of sweetness from granulated sugar. Paprika adds a smoky finish while optional fresh chives bring a pop of color and freshness. With just 15 minutes of prep and a quick chill time, these deviled eggs are the perfect blend of simplicity and sophistication, making them an irresistible addition to any brunch, holiday spread, or potluck. Perfectly portioned to serve 12, this classic appetizer is sure to leave your guests raving!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 12

Ingredients

• 6 pieces large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• 0.5 teaspoon granulated sugar
• 0.25 teaspoon salt
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon paprika
• 1 tablespoon fresh chives (optional, for garnish)

Directions

Step 1

Place the eggs in a single layer in a saucepan and cover them with cold water, about 1 inch above the eggs.

Step 2

Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from heat, cover it with a lid, and let the eggs sit for 10 minutes.

Step 3

Prepare an ice bath by filling a large bowl with ice and water. After 10 minutes, transfer the eggs to the ice bath to cool for at least 5 minutes. This stops the cooking process and makes peeling easier.

Step 4

Gently tap each egg on a hard surface to crack the shell, then peel under running water to remove any stubborn shell fragments.

Step 5

Slice each egg in half lengthwise and carefully remove the yolks using a small spoon. Place the yolks in a medium mixing bowl and set the egg whites aside on a serving platter.

Step 6

Mash the yolks with a fork until crumbly and no large pieces remain.

Step 7

Add the mayonnaise, Dijon mustard, white vinegar, sugar, salt, and black pepper to the yolk mixture. Stir until smooth and creamy. Taste and adjust the seasoning, if needed.

Step 8

Spoon or pipe the yolk mixture back into the hollowed egg white halves, dividing it evenly among all 12 halves.

Step 9

Sprinkle the tops of the filled eggs with paprika for garnish. If desired, add a sprinkle of freshly chopped chives for an extra touch.

Step 10

Cover and refrigerate the eggs for at least 30 minutes to allow the flavors to meld. Serve chilled.

Nutrition Facts

Serving size	(362.1g)

Amount per serving	% Daily Value*
Calories	772.5

Total Fat 64.1g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat g
Cholesterol 1161mg	0%
Sodium 1231.0mg	0%
Total Carbohydrate 17.9g	0%
Dietary Fiber 0.4g	0%
Total Sugars 2.2g
Protein 36.2g	0%

Vitamin D 240IU	0%
Calcium 173.7mg	0%
Iron 6.3mg	0%
Potassium 441.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.7%

Protein: 18.3%

Carbs: 9.0%