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)
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.