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Deviled Eggs for a Spring Brunch

Classic deviled eggs, elevated with flavor twists and perfect for any spring gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

For the eggs
  • 12 pieces large eggs Use slightly older eggs for easier peeling.
For the filling
  • 1/2 cup mayonnaise Can substitute with yogurt for a lighter version.
  • 1 teaspoon Dijon mustard Adjust to taste.
  • 1 teaspoon white vinegar Or lemon juice for added acidity.
  • 1/4 teaspoon smoked paprika For garnish and flavor.
  • 1 pinch salt To taste.
  • 1 pinch black pepper To taste.

Method
 

Preparation
  1. Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil.
  2. Once boiling, cover the pot, remove from heat, and let sit for 10 minutes.
  3. Place the eggs immediately in an ice bath to stop the cooking process.
  4. Once cooled, peel the eggs and slice them in half lengthwise.
Filling
  1. Remove the yolks and place them in a bowl.
  2. Mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
  3. If desired, use a food processor for a creamier filling.
  4. Fill the egg whites with the yolk mixture using a piping bag or spoon.
Garnishing
  1. Sprinkle the tops with smoked paprika and add fresh herbs or edible flowers as a garnish.

Notes

Can be made one day in advance and stored separately in airtight containers. Assemble just before serving for optimal freshness.