Classic Deviled Eggs
A timeless appetizer featuring creamy yolk filling with a hint of mustard and paprika, perfect for parties and gatherings.
Prep time: 15 minutesCook time: 12 minutesServes: 6
Ingredients
12 large eggs
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp white vinegar
1/4 tsp salt
1/4 tsp ground black pepper
Paprika for garnish
Fresh chives for garnish (optional)
Instructions
1. Boil the eggs: Place eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat, then cover, remove from heat, and let stand for 12 minutes.
2. Cool the eggs: Drain and transfer eggs to an ice water bath until cool enough to handle.
3. Peel and halve the eggs: Gently tap each egg on the counter to crack the shell, then peel. Slice eggs in half lengthwise.
4. Prepare the filling: Remove yolks and place them in a mixing bowl. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth.
5. Fill the egg whites: Spoon or pipe yolk mixture into the hollow of each egg white.
6. Garnish and serve: Dust with paprika and garnish with chopped chives, if desired. Serve chilled.
Storage
Store in an airtight container in the refrigerator for up to 2 days.
Reheating
These are best served cold, do not reheat.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
