Pregnancy Friendly Yellow Mustard Classic Deviled Eggs
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Learn more →Ingredients
6 servings
- 6 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 3 tbsp mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 tsp yellow mustard
- 1 tsp white wine vinegar
Chef's tipUse the same amount of unseasoned rice vinegar. It is slightly milder, so taste and add a little more if needed. - ¼ tsp salt
- ⅛ tsp black pepper
For serving
- ¼ tsp paprika, for garnish
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let sit for 10 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for at least 5 minutes, until fully chilled and easy to handle.
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