Method
Egg cooking: Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium heat. Once boiling, set a timer for precisely 8 minutes, then remove from heat.
Cooling and peeling: Transfer the eggs to an ice bath or rinse under cold water to cool them completely. Carefully peel the eggs, ensuring the whites remain intact.
Yolk preparation: Slice the eggs lengthwise and gently remove the yolks, placing them into a mixing bowl. Use a fork to crumble the yolks, then blend in mayonnaise, Dijon mustard, white vinegar, salt, and pepper until the mixture is smooth and creamy. Adjust seasoning to taste.
Filling and garnishing: Elegantly spoon or pipe the yolk mixture into the egg white halves, ensuring a polished presentation. Lightly dust with paprika and garnish with finely chopped chives or parsley.
Chilling: Chill the deviled eggs in the refrigerator for 15-20 minutes before serving to enhance flavor and texture.
Serving with ideas: Breakfast Sausage, Keto-Friendly, Cucumber Slices, Avocado Slices, Sour Cream, Greek Yogurt, Marinara Sauce, Keto-Friendly, Green Salad, Keto-Friendly, Baladi Salad, Salsa, Keto-Friendly, Cloud Bread, Keto-Friendly or Sandwich Bread, Keto-Friendly.
Refrigerate: Store deviled eggs in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Not recommended for freezing as the texture of the egg whites will become rubbery and the filling may separate when thawed.
