Classic Deviled Eggs
Classic deviled eggs are one of those simple appetizers that always disappear fast. They are creamy, tangy, and perfectly bite-sized, making them ideal for brunches, holidays, and casual get-togethers.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- 0.125 teaspoon salt plus more to taste
- 0.125 teaspoon black pepper
- Smoked paprika for garnish
- chives or parsley optional, chopped for topping
Instructions
- Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat and let the eggs simmer gently. Once they are done, move them to an ice bath so they cool quickly.
- When the eggs are cool, peel them carefully and slice each one in half lengthwise. Remove the yolks and place them in a small bowl.
- Mash the yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper. Stir until the mixture is smooth and creamy. Taste and adjust the seasoning if needed.
- Spoon or pipe the yolk mixture back into the egg whites. For a neat presentation, use a piping bag or a zip-top bag with the corner snipped off.
- Sprinkle the tops with smoked paprika and add chives or parsley if you like. Chill until ready to serve, then enjoy.
Notes
If you want a slightly different flavor, try a little Greek yogurt in place of some of the mayonnaise. You can also use apple cider vinegar instead of white vinegar for a softer tang.
Store deviled eggs in an airtight container in the refrigerator for up to 2 days. They are best served chilled, so there is no need to reheat them. If you are making them ahead, keep the filling and whites separate until close to serving time for the freshest look.