Description
These classic deviled eggs are creamy, tangy, and perfect for any occasion. Easy to make, they’re a crowd favorite at parties and gatherings!
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
- Chives or parsley for garnish (optional)
Instructions
- Hard boil the eggs: Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes.
- Cool the eggs: Transfer the eggs to a bowl of ice water for 5 minutes to cool.
- Peel the eggs: Gently tap the eggs on a hard surface and peel under running water. Cut in half lengthwise.
- Prepare the filling: Remove yolks and place them in a bowl. Mash yolks with a fork and mix in mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth.
- Fill the eggs: Spoon or pipe the yolk mixture back into the egg whites.
- Garnish: Sprinkle with paprika and add chives or parsley if desired. Serve immediately or refrigerate until ready to serve.
Notes
- For a spicy kick, add a dash of hot sauce to the yolk mixture.
- These deviled eggs can be made a day ahead. Just keep them covered in the refrigerator.
Keywords: deviled eggs, classic deviled eggs, easy deviled eggs, party appetizer, egg recipes