Description
Classic deviled eggs are a perfect appetizer made with hard-boiled eggs, creamy mayonnaise, tangy Dijon mustard, and a hint of vinegar, seasoned with salt and pepper, then garnished with paprika and optional toppings like chives, pickled jalapeños, or crispy bacon. They are simple to prepare, deliciously creamy, and ideal for parties or snacks.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Garnish
- Paprika, for garnish
- Optional toppings: chives, pickled jalapeños, crispy bacon
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover with cold water about 1 inch above the eggs. Bring the water to a boil over medium-high heat.
- Rest & Cool: Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit for 12 minutes to cook through. Then transfer the eggs to an ice bath and chill for at least 5 minutes to cool completely.
- Peel & Slice: Peel the eggs under running water to remove the shells easily. Slice the eggs in half lengthwise and carefully remove the yolks, placing them into a separate bowl.
- Make the Filling: Mash the egg yolks until smooth. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix thoroughly until the mixture is creamy and well combined.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the hollowed-out egg white halves evenly.
- Garnish & Serve: Lightly sprinkle paprika over the filled eggs for color and flavor. Add any optional toppings such as chopped chives, pickled jalapeños, or crispy bacon if desired. Refrigerate the deviled eggs for 20 minutes before serving to allow flavors to meld and eggs to chill.
Notes
- Use older eggs for easier peeling.
- Allow eggs to cool completely before peeling to prevent white from sticking.
- You can customize fillings by adding ingredients like relish, hot sauce, or herbs.
- Keep the deviled eggs refrigerated and consume within 2 days for best freshness.
- Piping the filling with a piping bag makes for a neat, attractive presentation.
