Church Lady Deviled Eggs
Delight in the creamy, tangy flavors of Church Lady Deviled Eggs, a timeless classic perfect for any gathering. Each bite is a nostalgic taste of comfort and joy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Makes 12 servings (12 deviled eggs) 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 6 Large Eggs
- 1/4 cup Mayonnaise
- 1 tsp Dijon Mustard
- 1 tsp White Vinegar
- Salt and Pepper to taste
- Paprika for garnish
Instructions
- 1. Boil the Eggs: Place the large eggs in a pot and cover them with water. Bring to a rolling boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit for 12 minutes.
- 2. Cool Down: Transfer the eggs to an ice bath or cold water bath for about 10 minutes to stop the cooking process.
- 3. Peel the Eggs: Gently tap each egg on the counter until cracked. Peel under running water to help separate the shell from the egg white.
- 4. Mix the Filling: Cut each peeled egg in half lengthwise and scoop out yolks into a mixing bowl. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mash until smooth and creamy.
- 5. Fill the Egg Whites: Using a spoon or piping bag, fill each egg white half with the yolk mixture until plump.
- 6. Garnish & Serve: Dust with paprika before serving at room temperature or chilled.
Nutrition
- Serving Size: 1 deviled egg (approximately 30g)
- Calories: 70
- Sugar: 0g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 186mg