Description
A timeless appetizer that’s easy to prepare and perfect for fall gatherings, these Classic Deviled Eggs offer a delightful balance of creamy and savory flavors.
Ingredients
- 6 large eggs, cold
- 3 tbsp mayonnaise
- 1 1/2 tsp Dijon mustard
- 1 tsp white wine vinegar (or apple cider vinegar)
- 1/8 tsp salt, plus extra to taste
- Freshly ground black pepper, to taste
- Paprika for garnish
- Optional: chopped chives or parsley for a fresh finish
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by about an inch.
- Bring to a gentle boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath for 5 minutes to stop cooking and make peeling easier.
- Gently crack and peel each egg, then slice carefully lengthwise. Remove yolks and place them in a medium bowl. Arrange the whites on a serving plate.
- Mash the yolks with a fork until crumbly.
- Stir in mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth and creamy. Taste and adjust seasoning.
- Spoon or pipe the yolk mixture back into the egg white halves. A small zip-top bag with the corner snipped works well as a disposable piping bag for neat presentation.
- Lightly dust with paprika and sprinkle with chives or parsley if using.
- Serve immediately or chill for up to an hour to let flavors meld.
Notes
For an ultra-smooth filling, press yolks through a fine-mesh sieve before mixing. Refrigerate promptly and keep filled deviled eggs in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American