Ingredients
Scale
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons roasted red peppers, finely chopped (store-bought or homemade)
- 1 tablespoon fresh chives, finely chopped (plus extra for garnish)
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Paprika or smoked paprika for garnish (optional)
Instructions
- Cook the Eggs:
- Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch.
- Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let the eggs sit for 12 minutes.
- Transfer the eggs to a bowl of ice water to cool for about 5 minutes, then peel and pat dry.
- Prepare the Filling:
- Cut the peeled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a medium bowl.
- Mash the yolks with a fork until smooth. Stir in the mayonnaise, Dijon mustard, roasted red peppers, chopped chives, and lemon juice. Mix until well combined and creamy.
- Season with salt and pepper to taste.
- Assemble the Deviled Eggs:
- Spoon or pipe the yolk mixture back into the egg white halves. For a cleaner look, use a piping bag fitted with a star tip or a plastic sandwich bag with the tip cut off.
- Garnish with extra chopped chives and a sprinkle of paprika or smoked paprika, if desired.
- Serve:
- Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 12 halves
- Calories: 80 kcal
- Fat: 6g
- Carbohydrates: 2g
- Protein: 5g