Description
Indulge in the classic favorite with this easy-to-follow recipe for classic deviled eggs. Creamy, tangy, and perfectly seasoned, these deviled eggs are a crowd-pleasing appetizer that disappears fast at any gathering.
Ingredients
Eggs:
6 large eggs
Deviled Filling:
3 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1/2 teaspoon white vinegar, salt and black pepper to taste
Garnish:
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 to a boil over medium-high heat, then cover the pot, turn off the heat, and let the eggs sit for 10–12 minutes.
- Cool and Prep: Drain and transfer the eggs to a bowl of ice water to cool for at least 5 minutes. Peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a small bowl.
- Make the Filling: Mash the yolks with a fork until smooth, then mix in the mayonnaise, mustard, vinegar, salt, and pepper. Stir until creamy.
- Fill the Eggs: Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with paprika and top with chopped chives or dill if desired.
- Chill and Serve: Chill before serving.
Notes
- Use older eggs for easier peeling.
- You can make these up to a day in advance—just store covered in the fridge.
- For a flavor twist, try adding a pinch of cayenne, hot sauce, or pickle relish.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 120
- Sugar: 0g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
