These classic deviled eggs are a delicious and easy appetizer that’s perfect for parties, picnics, or just a tasty snack. With a creamy, tangy filling and a hint of spice, they’re always a crowd-pleaser.
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- Fresh chives or parsley, for garnish (optional)
Instructions
- Cook the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let the eggs sit for 12 minutes. Transfer the eggs to a bowl of ice water and let them cool for about 5 minutes.
- Peel and Halve the Eggs: Gently tap each egg on a hard surface to crack the shell, then peel under running water to remove any small pieces of shell. Cut each egg in half lengthwise.
- Prepare the Filling: Carefully remove the yolks from the egg whites and place them in a mixing bowl. Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, white vinegar, paprika, salt, and pepper. Mix until well combined and creamy.
- Fill the Egg Whites: Spoon or pipe the yolk mixture into the egg white halves. You can use a piping bag or a plastic sandwich bag with the tip cut off for a neater presentation.
- Garnish and Serve: Garnish the deviled eggs with a sprinkle of paprika and chopped fresh chives or parsley, if desired. Serve immediately or refrigerate until ready to serve.
Enjoy your delicious deviled eggs!