Classic Deviled Eggs
Classic Deviled Eggs are creamy, flavorful, and easy to make, making them a staple at picnics and family gatherings.
Ingredients
Main Ingredients
- 6 large large eggs Use older eggs for easier peeling.
- 3 tablespoons mayonnaise Greek yogurt can be used as a lighter substitute.
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/8 teaspoon salt
- to taste freshly ground black pepper
Garnish
- paprika Paprika For garnish.
- chopped to taste chives or parsley For garnish.
Instructions
Preparation
- Place the eggs in a saucepan and cover them with cold water, ensuring the water is about an inch above the eggs. Bring to a boil over medium heat, then cover and remove from heat. Let the eggs sit for 12 minutes.
- Transfer the eggs to a bowl of ice water immediately for about 5–10 minutes to cool completely.
- Gently tap and roll the eggs on a clean surface to crack the shells. Start peeling from the wider end.
- Once peeled, cut the eggs in half lengthwise and place the yolks in a mixing bowl.
- Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the yolks. Mash and mix until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg whites.
- Dust a sprinkle of paprika over each deviled egg and top it off with some chopped chives or parsley.
- Enjoy immediately or refrigerate until ready to serve.
Notes
Store in an airtight container in the refrigerator for up to 3 days; best enjoyed within 24 hours. Avoid freezing.