Description
A delicious and creamy take on classic deviled eggs, perfect for gatherings or as a snack.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1–2 cloves garlic (minced, adjust to taste)
- Salt and pepper (to taste)
- Fresh chives or parsley for garnish (optional)
- Paprika for sprinkling (optional)
Instructions
- Place your eggs in a pot and cover them with water. Bring it to a boil over medium-high heat.
- Once boiling, cover the pot and turn off the heat, letting them sit for 12 minutes.
- After 12 minutes, transfer the eggs to an ice bath (a bowl of cold water) to stop the cooking process. Allow them to cool completely.
- Gently tap the eggs on a hard surface and peel them under running water to make the process easier.
- Slice the peeled eggs in half lengthwise. Carefully scoop the yolks into a mixing bowl, placing the egg whites aside on a serving platter.
- Mash the yolks with a fork. Add the mayonnaise, Dijon mustard, minced garlic, salt, and pepper. Mix until you achieve a smooth consistency.
- Using a spoon or piping bag, fill each egg white half with the creamy yolk mixture.
- Sprinkle with paprika and garnish with chives or parsley for that extra pop of color.
- Enjoy your Creamy Garlic Deviled Eggs at room temperature or chilled.
Notes
- Adjust the number of garlic cloves according to your taste preference.
- For added flavor, experiment with different types of mustard.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling, Mixing, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 80
- Sugar: 0.2g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg