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Classic Deviled Eggs

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Classic Deviled Eggs are a timeless appetizer featuring hard-boiled eggs filled with a creamy, tangy yolk mixture. Perfect for parties, picnics, or a simple snack, they are easy to make and always a crowd-pleaser.

Ingredients

6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar or apple cider vinegar
Salt and pepper to taste
Paprika, for garnish
Optional: chopped fresh chives or parsley for garnish

Instructions

  1. Place eggs in a single layer in a saucepan and cover with cold water by about an inch.
  2. Bring water to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 10-12 minutes.
  3. Drain the hot water and transfer the eggs to an ice bath to cool for at least 5 minutes.
  4. Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl.
  5. Mash the yolks with a fork and add mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
  6. Spoon or pipe the yolk mixture back into the egg whites evenly.
  7. Sprinkle paprika and optional chopped herbs over the top for garnish.
  8. Refrigerate until ready to serve.

Notes

  • Add a dash of hot sauce or cayenne pepper for a spicy kick.
  • Mix in finely chopped pickles or relish for extra tang and crunch.
  • Substitute mayonnaise with Greek yogurt for a lighter version.
  • Use smoked paprika or curry powder for a flavor twist.
  • Top with crispy bacon bits or smoked salmon for an indulgent touch.
  • Store covered in the refrigerator for up to 2 days; no reheating needed.

Nutrition

Find it online: https://thefamilycooking.com/classic-deviled-eggs/