Deviled Eggs

40 min · Easy · Serves 1

180 kcal per serving · 12g protein

Halved boiled eggs with a creamy mustardy yolk filling piped back in, dusted with paprika and finished with chives. Effortlessly elegant.

Ingredients

• Eggs × 3
• 2 tbsp Mayonnaise
• 1 tsp Dijon mustard
• 0.5 tsp Apple cider vinegar
• 0.5 tsp Sweet paprika
• 1 tbsp Fresh chives (thinly sliced)
• 1 pinch Salt
• 1 pinch Cracked black pepper

Method

1. Boil the eggs

   

   Place the eggs in a saucepan of cold water, bring to a rolling boil — big bubbles across the whole surface — then turn off the heat, cover, and let sit 10 minutes. Transfer to ice water and peel under running water.

2. Halve and scoop

   

   Slice eggs in half lengthwise. Pop the yolks into a bowl and arrange the whites on a serving plate.

3. Make the filling

   

   Mash yolks with a fork, then whisk in mayonnaise, Dijon, apple cider vinegar, salt, and pepper until very smooth and creamy.

4. Pipe

   

   Transfer the filling to a piping bag fitted with a star tip — or use a zip-lock bag with a corner snipped off, or simply spoon it in. Pipe a generous swirl into each egg-white half.

5. Finish

   

   Dust each egg with a light sprinkle of paprika and a small pinch of sliced chives.