Description
A timeless and easy-to-make Classic Deviled Eggs recipe featuring creamy, tangy yolk filling seasoned with mustard and vinegar, perfect for appetizers, picnics, or gatherings.
Ingredients
Scale
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1/2 teaspoon white vinegar
- Salt and black pepper to taste
- Paprika for garnish
- Optional chopped chives or dill for topping
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10–12 minutes to cook through.
- Cool the eggs: Drain the hot water, then transfer the eggs to a bowl filled with ice water and let them cool for at least 5 minutes. This stops the cooking process and makes peeling easier.
- Peel and halve the eggs: Carefully peel the cooled eggs and slice them in half lengthwise. Remove the yolks gently and place them in a small mixing bowl.
- Prepare the yolk filling: Mash the yolks with a fork until smooth. Add mayonnaise, yellow mustard, white vinegar, salt, and black pepper. Stir the mixture until creamy and well combined.
- Fill the egg whites: Spoon or pipe the creamy yolk mixture back into the hollowed egg white halves, dividing it evenly among all halves.
- Garnish and chill: Sprinkle the filled eggs with paprika and, if desired, top with chopped chives or dill for a fresh touch. Refrigerate the deviled eggs until ready to serve.
Notes
- Use older eggs as they peel more easily.
- Prepare deviled eggs up to a day in advance; store covered in the fridge.
- For added flavor, try mixing in cayenne pepper, hot sauce, or pickle relish to the yolk filling.
