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. Perfect for parties, potlucks, or casual gatherings, Deviled Egg Flights are sure to disappear quickly!
Ingredients
– 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
1. 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.
2. Once the water reaches a boil, remove the pan from heat, cover, and let the eggs sit for 12 minutes.
3. Drain the hot water and cover the eggs with cold water. Let sit until cool enough to handle, about 15 minutes.
4. Peel the eggs and slice each one in half lengthwise.
5. Carefully remove the yolks and transfer them to a medium bowl.
6. 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.
7. Mash and stir the yolk mixture until smooth and creamy.
8. Spoon or pipe the filling back into the hollowed egg white halves.
9. Garnish the filled egg whites with a light dusting of paprika and the remaining chives.
10. Chill the deviled egg flights until ready to serve.
Notes
For best flavor, make the deviled egg filling up to 1 day in advance and store it separately from the egg whites. When ready to serve, simply pipe the filling into the egg white halves. Garnish just before serving.
- Prep Time: 15
- Cook Time: 25
- Category: Appetizer
- Method: Stovetop
- Cuisine: American