Classic Deviled Eggs
Creamy, tangy deviled eggs with a hint of mustard and paprika for a perfect appetizer.
15 mins
Prep Time
10 mins
Cook Time
6
Servings
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika for garnish
- Fresh chives for garnish (optional)
Nutrition Facts
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Instructions
Hard-boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes.
Cool and peel: Transfer eggs to an ice bath for 5 minutes. Gently crack and peel the eggs under running water for easier removal.
Slice the eggs: Cut each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
Prepare the filling: Mash the yolks with a fork. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
Fill the eggs: Spoon or pipe the yolk mixture back into the egg white halves. Smooth the tops for an even finish.
Garnish and serve: Sprinkle with paprika and chopped chives if desired. Chill for at least 30 minutes before serving for best flavor.
Chef's Tips
- Freshness Matters: Use eggs that are at least a week old for easier peeling.
- Smooth Filling: For extra creaminess, push the yolk mixture through a fine-mesh sieve.
- Flavor Boost: Add a pinch of cayenne or a dash of hot sauce for a spicy kick.
- Presentation: Use a piping bag with a star tip for a fancy, restaurant-style look.
- Storage: Keep deviled eggs refrigerated and consume within 2 days for best quality.
