Church Lady Deviled Eggs Recipe for Perfect Gatherings
Indulge in the nostalgia of family gatherings with these Church Lady Deviled Eggs. Creamy and tangy, each bite is perfectly seasoned and topped with a sprinkle of paprika, making them an irresistible addition to any event. Whether it’s a picnic or holiday feast, these deviled eggs are sure to delight your guests and spark joyful conversations.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Serves 6 (12 egg halves) 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp white vinegar
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper (adjust to taste)
- Paprika for garnish
Instructions
- 1. Boil the Eggs: Place eggs in a saucepan covered with cold water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes before transferring to an ice bath.
- 2. Peel the Eggs: Once cooled, gently crack and peel the eggs under running water if necessary. Set aside.
- 3. Prepare the Filling: Halve the peeled eggs lengthwise, remove yolks into a bowl, and mash with mayonnaise, Dijon mustard, vinegar, salt, and pepper until creamy.
- 4. Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg whites.
- 5. Garnish: Sprinkle generously with paprika and serve chilled.
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg