Classic Deviled Eggs
These Classic Deviled Eggs are creamy, slightly tangy, and irresistibly smooth. Perfect for gatherings, brunches, or as a healthy side dish.
Ingredients
For the eggs
- 6 large large eggs
For the filling
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- Salt and black pepper, to taste
- Paprika, for garnish
- Optional: finely chopped chives or dill for topping
Instructions
Preparation
- Place eggs in a single layer in a saucepan. Cover with cold water by about 1 inch.
- Bring to a gentle boil, then cover, remove from heat, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath for 5 minutes to stop cooking. Gently peel once cool enough to handle.
- Cut eggs in half lengthwise and carefully remove yolks into a bowl. Place whites on a serving platter.
- Use a fork to mash yolks until smooth. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until creamy and well combined.
- Spoon or pipe the filling evenly into the egg white halves.
- Sprinkle lightly with paprika and add optional chives or dill for a pop of color. Serve immediately or chill until ready to enjoy.
Notes
Pro Tips: Make ahead by boiling and peeling eggs up to 2 days in advance. Store yolk filling separately and fill just before serving. For extra flavor, add a pinch of curry powder or smoked paprika.