Description
Elevate your classic deviled eggs with this easy, crowd-pleasing recipe for Deviled Egg Flights. These bite-sized bites feature a creamy, flavorful filling piped into crisp egg white halves and garnished with a light dusting of paprika and fresh chives.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon paprika, plus more for garnish
- 2 tablespoons finely chopped fresh chives, plus more for garnish
- Pinch of salt and pepper
Instructions
- Place the eggs in a single layer in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat.
- Once the water reaches a boil, remove the pan from heat, cover, and let the eggs sit for 12 minutes.
- Drain the hot water and cover the eggs with cold water. Let sit until cool enough to handle, about 15 minutes.
- Peel the eggs and slice each one in half lengthwise.
- Carefully remove the yolks and transfer them to a medium bowl.
- In the bowl with the yolks, add the mayonnaise, Dijon mustard, vinegar, 1/4 teaspoon paprika, and 2 tablespoons chives. Season with salt and pepper.
- Mash and stir the yolk mixture until smooth and creamy.
- Spoon or pipe the filling back into the hollowed egg white halves.
- Garnish the filled egg whites with a light dusting of paprika and the remaining chives.
- Chill the deviled egg flights until ready to serve.
Notes
- Perfect for parties, potlucks, or casual gatherings.
- These deviled egg flights are sure to disappear quickly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: Deviled Egg Flights