Classic Deviled Eggs
Deviled eggs are a classic appetizer that never goes out of style. They're perfect for parties, family gatherings, or a simple snack. This recipe is easy to follow and yields delicious, creamy deviled eggs that will impress your guests.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Paprika for garnish
- Chives or parsley for garnish (optional)
Directions
Boil the eggs. Place the eggs in a single layer in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from heat. Let the eggs sit in the hot water for 10-12 minutes.
Cool the eggs. After the eggs have cooked, transfer them to a bowl of ice water to cool for about 5 minutes. This makes them easier to peel.
Peel the eggs. Gently tap each egg on a hard surface and peel away the shell, starting from the wider end where the air pocket is.
Prepare the filling. Slice each egg in half lengthwise and carefully remove the yolks. Place the yolks in a medium bowl and mash them with a fork. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until smooth.
Fill the egg whites. Spoon the yolk mixture back into the egg white halves. You can also use a piping bag for a more decorative look.
Garnish and serve. Sprinkle the deviled eggs with paprika and add chopped chives or parsley if desired. Serve immediately or refrigerate until ready to serve.
Recipe tips
For extra flavor, add a pinch of smoked paprika or a dash of hot sauce to the yolk mixture. Use fresh eggs for the best results. Older eggs are harder to peel. If you don't have a piping bag, you can use a plastic sandwich bag with a corner snipped off to pipe the filling.
Nutrition Facts (per serving)
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