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Deviled Eggs Fall Party Appetizer Recipe

Emily Carter
Hard-boiled eggs, creamy filling with mustard and mayo, and topped with paprika. A fall classic that’s sure to disappear quickly.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 servings
Calories 80 kcal

Ingredients
  

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • Salt and pepper to taste
  • Paprika for garnish

Instructions
 

  • Boil the eggs for 10 minutes, then cool in ice water.
  • Peel the eggs and slice them in half lengthwise.
  • Scoop out the yolks and mash them in a bowl.
  • Mix in mayonnaise, mustard, vinegar, salt, and pepper.
  • Spoon or pipe the filling into the egg whites.
  • Garnish with paprika. Serve and watch them vanish.

Notes

Nutritional Information (Per Serving)

Calories: 80
Total Fat: 7g
Saturated Fat: 1g
Carbohydrates: 1g
Fiber: 0g
Protein: 5g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 6%
  • Calcium: 2%
  • Iron: 2%
  • Vitamin D: 4%
  • Folate: 6%

Additional Notes/Tips to Enhance Flavor

  • Add a pinch of smoked paprika for an extra kick.
  • Try experimenting with sriracha for a spicy twist.
  • A sprinkle of chives or bacon bits can never hurt.
  • For an even richer filling, swap half the mayo for sour cream.