Description
This Classic Deviled Eggs recipe is a timeless appetizer perfect for parties, picnics, or simple snacks. Featuring creamy seasoned yolk filling with mayonnaise, mustard, and a hint of vinegar, these deviled eggs are both easy to make and deliciously satisfying. Garnished with paprika and optional fresh herbs, they offer a wonderful blend of flavors and textures that everyone will love.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- Salt and black pepper to taste
Garnish
- Paprika, for garnish
- Chopped chives or parsley (optional)
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from heat, and let the eggs sit for 10–12 minutes to cook through.
- Cool and peel the eggs: Drain the hot water and transfer the eggs to an ice bath to cool completely, which stops the cooking process and makes peeling easier. Once cooled, gently peel the eggs and slice each one in half lengthwise.
- Prepare the filling: Scoop out the yolks into a bowl and mash them with a fork until crumbly. Add mayonnaise, yellow mustard, white vinegar, salt, and black pepper, then mix until the mixture is smooth and creamy.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the hollowed egg white halves evenly.
- Garnish and serve: Sprinkle the deviled eggs with paprika for a classic touch and optionally garnish with chopped chives or parsley for freshness. Serve the deviled eggs chilled.
Notes
- For an extra-smooth filling, use a hand mixer or food processor to blend the yolk mixture.
- You can prepare deviled eggs a day in advance by storing the egg whites and yolk filling separately; assemble just before serving to keep them fresh.
