Classic Deviled Eggs
A timeless appetizer made from hard-boiled eggs, filled with a creamy mixture of yolks, mayonnaise, and mustard.
Equipment
- saucepan
- mixing bowl
- Piping bag or spoon
- Ice water bowl
Ingredients
- 6 large Eggs Fresh eggs are essential for the best flavor and texture.
- 3 tablespoons Mayonnaise Adds creaminess and richness to the yolk mixture.
- 1 teaspoon Dijon mustard A touch of tanginess that enhances the overall flavor.
- 1 teaspoon White vinegar Adds a slight acidity, balancing the richness of the mayonnaise.
- to taste Salt Essential for seasoning and bringing out the flavors.
- to taste Pepper Essential for seasoning and bringing out the flavors.
- as needed Paprika A sprinkle of paprika adds color and a hint of smokiness.
- as needed Fresh chives or parsley Optional garnish for a fresh touch and a pop of color.
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
- Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 12-15 minutes.
- Transfer the eggs to a bowl filled with ice water to cool for about 5 minutes.
- Peel the eggs under running water, then slice each egg in half lengthwise and remove the yolks into a mixing bowl.
- Mash the yolks with a fork and mix in mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg whites. Garnish with paprika and fresh herbs if desired.
- Serve immediately or refrigerate until ready to serve.
Notes
Classic Deviled Eggs are a versatile appetizer that can be customized with various ingredients and garnishes.