Description
Discover the best classic deviled eggs recipe, perfect for any occasion. This easy-to-make appetizer features creamy, tangy filling with a hint of mustard and vinegar, garnished with paprika and fresh herbs for a flavorful bite.
Ingredients
Scale
Eggs
- 6 large eggs, hard-boiled and peeled
Filling
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic powder (optional)
Garnish
- Paprika, for garnish
- Chopped fresh chives or parsley, for garnish (optional)
Instructions
- Prepare the eggs: Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks, placing them in a medium bowl. Arrange the egg whites on a serving platter to keep them ready for filling.
- Mash the yolks: Using a fork, mash the egg yolks until smooth, creating a creamy base for the filling.
- Make the filling: Add mayonnaise, Dijon mustard, white vinegar, salt, pepper, and garlic powder (if using) to the mashed yolks. Mix thoroughly until the mixture is creamy and well combined. Taste and adjust the seasoning as desired.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the egg white halves evenly and neatly.
- Garnish and chill: Lightly sprinkle the deviled eggs with paprika and add chopped fresh chives or parsley if desired. Chill the filled eggs in the refrigerator for at least 20 minutes before serving to allow flavors to meld.
Notes
- For an extra-smooth filling, blend the yolks and other ingredients using a food processor.
- Add a pinch of cayenne pepper or a splash of pickle juice for an additional flavor twist.
- Deviled eggs can be prepared up to one day ahead and stored covered in the refrigerator.
