Easy Deviled Eggs Party
These easy deviled eggs are the kind of crowd-pleasing appetizer that disappears fast at a summer gathering. They are creamy, tangy, and simple to make, which makes them perfect for a festive table with friends and family.
Equipment
- 1 Saucepan
- 1 bowl
- 1 Spoon or piping bag for filling
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp yellow mustard
- 1 tsp vinegar
- 0.125 tsp salt
- 0.125 tsp black pepper
- smoked paprika for garnish
- chopped chives or parsley for garnish
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a gentle boil, then turn off the heat, cover the pan, and let the eggs sit until cooked through.
- Transfer the eggs to an ice bath or run them under cold water until fully cooled. Peel the shells carefully so the whites stay smooth.
- Slice the eggs in half lengthwise and remove the yolks. Mash the yolks in a bowl with mayonnaise, mustard, vinegar, salt, and pepper until creamy.
- Spoon or pipe the yolk mixture back into the egg whites. Keep the filling slightly mounded for a classic party look.
- Finish with a light dusting of smoked paprika and a sprinkle of chives or parsley. Chill until ready to serve.
Notes
If you want a slightly lighter filling, swap part of the mayonnaise for plain Greek yogurt. For extra zip, add a little more mustard or a tiny splash of vinegar. Smoked paprika adds a pretty finish and a subtle savory note.