Deviled Eggs
A classic appetizer that is simple to make, packed with flavor, and perfect for any occasion.
Ingredients
Main Ingredients
- 6 large large eggs Use older eggs for easier peeling.
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- to taste Paprika for garnish
- Chives or parsley for garnish (optional)
Instructions
Preparation
- Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil.
- Once boiling, cover, remove from heat, and let sit for 12 minutes.
- After 12 minutes, transfer the eggs to an ice bath to cool.
- Once cooled, peel the eggs and cut them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Mash the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with paprika and garnish with chives or parsley if desired.
- Serve chilled.
Notes
Store any leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep the filling and the whites separate until you're ready to serve for better freshness. For a spicy kick, add a few dashes of cayenne pepper to the yolk mixture.