Deviled Eggs
Classic Deviled Eggs are a timeless appetizer made with perfectly boiled eggs, creamy mayonnaise, tangy mustard, and a hint of paprika. They’re simple, elegant, and ideal for holidays, picnics, and parties. These bite-sized treats are smooth, flavorful, and easy to customize with different toppings or seasonings.
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp yellow mustard or Dijon
- 1 tsp white vinegar
- Salt and black pepper to taste
- Paprika for garnish
Optional add-ins:
- 1 tsp relish or minced pickles
- Dash of hot sauce or cayenne pepper
- Chopped chives or dill for garnish
Instructions
- Boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 10–12 minutes.
- Cool: Transfer eggs to an ice bath for 5 minutes, then peel.
- Halve the eggs: Slice eggs in half lengthwise and carefully remove the yolks.
- Make the filling: Mash yolks in a bowl with mayonnaise, mustard, vinegar, salt, and pepper until smooth and creamy.
- Fill the eggs: Spoon or pipe the filling into the egg white halves.
- Garnish: Sprinkle with paprika and optional herbs or toppings.
Notes
- For extra-smooth filling, blend the yolk mixture with a food processor.
- You can prepare deviled eggs a day ahead; cover and refrigerate until ready to serve.
- Add smoked paprika, or avocado for delicious variations.
- Store leftovers in an airtight container for up to 2 days.