Classic Deviled Eggs
Classic Deviled Eggs are a timeless appetizer that combines creamy yolks with tangy mustard and a hint of paprika. Ideal for parties, picnics, or as a quick snack, these deviled eggs are easy to prepare and always a hit with guests. This recipe ensures perfectly seasoned, smooth, and delicious deviled eggs every time.
Appliances and Special Utensils
Large Pot for boiling
Mixing bowl
Whisk or fork
Spoon
Piping bag or ziplock bag (optional)
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar
- Salt and pepper to taste
- Paprika for garnish
Instructions
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Boil Eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the pot from heat and cover with a lid. Let the eggs sit for 12 minutes.
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Cool Eggs: Transfer the cooked eggs to a bowl of ice water to cool for about 5 minutes. This makes them easier to peel.
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Peel Eggs: Gently tap each egg on a hard surface and roll it to crack the shell. Peel off the shell and rinse the eggs to remove any shell fragments.
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Halve Eggs: Slice each egg in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and the whites on a serving platter.
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Prepare Filling: Mash the yolks with a fork or whisk until smooth. Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until well combined and creamy.
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Fill Egg Whites: Spoon the yolk mixture into the egg white halves. For a neater presentation, you can use a piping bag or ziplock bag with a corner cut off to pipe the filling into the whites.
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Garnish: Sprinkle a dash of paprika over the filled eggs for a touch of color and extra flavor.
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Serve: Arrange the deviled eggs on a platter and serve chilled. Enjoy your classic deviled eggs as a delightful appetizer or snack!