Description
These classic deviled eggs are creamy, tangy, and perfectly seasoned, making them a crowd-pleasing appetizer for any gathering. With a smooth filling of mayonnaise, mustard, and a hint of paprika, these deviled eggs are simple yet irresistible.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or apple cider vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
- Fresh chives or parsley (optional, for garnish)
Instructions
- Boil the Eggs:
Place the eggs in a single layer in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let the eggs sit for 10-12 minutes. - Cool and Peel:
Transfer the eggs to an ice bath or run them under cold water to cool. Peel the eggs carefully, and slice each in half lengthwise. - Make the Filling:
Gently scoop the yolks into a small bowl, keeping the whites intact. Mash the yolks with a fork until crumbly. - Combine Ingredients:
Mix the mashed yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth. Adjust seasoning to taste. - Fill the Eggs:
Spoon or pipe the yolk mixture into the egg white halves. Use a piping bag or a zip-top bag with a corner snipped off for a neater presentation. - Garnish and Serve:
Lightly sprinkle with paprika and top with fresh chives or parsley if desired. Serve chilled.
Notes
- For a creamier filling, add an extra tablespoon of mayonnaise.
- Experiment with flavors by adding a touch of hot sauce, relish, or chopped pickles.
- Deviled eggs can be made up to 1 day ahead; store them covered in the refrigerator.