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Festive Easter deviled eggs with a creamy, tangy filling are a high protein, keto-friendly family holiday appetizer. These colorful, bite-sized classics are a beloved springtime tradition.
Gently place the eggs in a saucepan, cover with water, and bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 10 minutes.
Transfer eggs immediately to an ice bath to stop cooking, allowing them to cool for at least 5 minutes before peeling.
Slice each egg in half lengthwise. Carefully remove the yolks, placing them in a separate bowl. Arrange egg whites on a serving tray.
Mash the yolks thoroughly with a fork and combine with mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until silky smooth.
If you want a colorful touch, divide yolk filling among bowls and add a drop of food coloring to each. Fill egg whites evenly with the yolk mixture, sprinkle paprika on top, and chill before serving.
