Description

These classic deviled eggs are a must-have appetizer for any gathering. Creamy, tangy, and perfectly seasoned, they are sure to be a hit at your next party.

Ingredients

Eggs:

6 large eggs

Filling:

3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar or lemon juice
Salt and black pepper to taste
Paprika for garnish
Chopped fresh chives or parsley (optional)

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Instructions

Cook the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Drain and place in an ice bath to cool.
Prepare the Filling: Peel the eggs, slice in half, and remove yolks. Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until smooth.
Fill the Eggs: Spoon or pipe the filling into the egg white halves. Sprinkle with paprika and top with herbs if desired. Chill before serving.

Notes

For extra-smooth filling, use a food processor.
You can customize with pickle relish, hot sauce, or crumbled bacon.
Deviled eggs can be made a day in advance and stored in the fridge.