Description
A simple and delicious recipe for classic deviled eggs, perfect for any gathering.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
- Chives or parsley for garnish (optional)
Instructions
- Place eggs in a single layer in a saucepan and cover with enough water to be 1 inch above the eggs.
- Bring water to a boil over medium-high heat. Once boiling, cover the saucepan, remove from heat, and let sit for 12 minutes.
- Fill a bowl with ice water. After 12 minutes, transfer eggs to the ice water bath to cool for 5-10 minutes.
- Peel the cooled eggs and slice them in half lengthwise. Remove yolks and place them in a bowl.
- Mash the yolks with a fork and mix in mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle with paprika and garnish with chives or parsley if desired.
Notes
- For extra flavor, add a dash of hot sauce or a pinch of garlic powder to the yolk mixture.
- Deviled eggs can be made a day in advance, just keep them covered in the refrigerator.
- Prep Time: 15
- Cook Time: 12
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 0
- Sodium: 75
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 1
- Fiber: 0
- Protein: 3
- Cholesterol: 62
Keywords: deviled eggs recipe, classic deviled eggs, easy deviled eggs, appetizer recipes