Description
These classic deviled eggs are a perfect appetizer for any gathering. Creamy, tangy, and easy to make, they are a crowd-pleaser.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
- Fresh chives or parsley for garnish (optional)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, cover the saucepan, remove from heat, and let sit for 12 minutes.
- Carefully transfer eggs to an ice bath to cool for about 5 minutes.
- Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- Mash the yolks with a fork and add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix 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 immediately or refrigerate until ready to serve.
Notes
- For easier peeling, use older eggs instead of fresh ones.
- Feel free to customize your filling with ingredients like hot sauce, relish, or bacon.
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 70
- Sugar: 0
- Sodium: 75
- Fat: 5
- Carbohydrates: 1
- Fiber: 0
- Protein: 6
- Cholesterol: 186
Keywords: deviled egg recipe, classic deviled eggs, easy deviled eggs, party appetizer, creamy deviled eggs