Ina Garten–Inspired Deviled Eggs
Description
Creamy, tangy, and elegant Ina Garten–inspired deviled eggs with a smooth Dijon filling — an easy, make-ahead appetizer that's always the first to disappear.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/8 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika, for garnish
- 1 teaspoon chopped fresh herbs, chives, dill, or parsley, optional
- Optional, Ina-style: 1 tablespoon softened cream cheese or sour cream
Instructions
- Place the eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil. Cover, remove from heat, and let stand 12 minutes.
- Transfer the eggs to an ice bath for at least 5 minutes, then peel under cool running water.
- Slice each egg in half lengthwise. Pop the yolks into a bowl and mash until smooth (press through a fine-mesh strainer for extra-silky filling).
- Add the mayonnaise, Dijon, vinegar, salt, and pepper (plus cream cheese, if using). Stir until creamy. Taste and adjust seasoning.
- Spoon or pipe the filling back into the egg whites.
- Dust with paprika and top with fresh herbs. Chill before serving for the best flavor.
Equipment
- Saucepan
- Bowl of Ice Water
Notes
- Use slightly older eggs for easier peeling.
- Make ahead: store filling and whites separately up to 1 day; assemble before serving.
- Storage: keep assembled eggs covered in the fridge up to 2 days; do not freeze.
- For a richer, cream-cheese-forward version, see Million Dollar Deviled Eggs.
Nutrition
Serving: 1ServingCalories: 120kcalCarbohydrates: 0.5gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 189mgSodium: 173mgPotassium: 73mgFiber: 0.1gSugar: 0.2gVitamin A: 283IUVitamin C: 0.3mgCalcium: 29mgIron: 1mg