Deviled eggs are a classic appetizer that can bring people together at any gathering. But here’s the twist: we’re making them without mustard! This recipe is not just simple, but it also lets the other flavors shine through. Curious about how to whip these up? Let’s get to it!
Deviled Eggs Without Mustard
Check out this creamy and flavorful version of deviled eggs that skips the mustard but is still packed with taste!
### Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- Paprika, for garnish
- Fresh chives, finely chopped (optional, for garnish)
Instructions:
- Start by boiling the eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
- Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes. This will help achieve that perfect hard-boiled texture.
- After 12 minutes, transfer the eggs to an ice bath to cool for about 5-10 minutes. This makes peeling them much easier.
- Once cooled, peel the eggs and slice them in half lengthwise. Gently scoop out the yolks and place them in a mixing bowl.
- Add the mayonnaise, apple cider vinegar, garlic powder, onion powder, salt, and pepper to the yolks. Mash everything together until you have a smooth and creamy mixture.
- Now, it’s time to fill those egg whites! Use a spoon or a piping bag to carefully scoop the yolk mixture back into the egg white halves.
- Sprinkle a little paprika on top for that classic deviled look, and if you’re feeling fancy, add some chopped chives too.
- Serve these deviled eggs immediately or chill them in the fridge for a while before serving. They are best enjoyed cold!
These deviled eggs are sure to be a hit at your next gathering. They’re simple to make and full of flavor, proving that delicious doesn’t always need mustard to shine!
source: twocloveskitchen.com
