Deviled Eggs Recipe
This deviled eggs recipe makes a creamy, classic appetizer with simple ingredients and a clean, party-ready finish.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard or Dijon mustard
- 1 teaspoon white vinegar
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- Paprika, for garnish
- 1 tablespoon finely chopped chives or parsley, for garnish
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, cover, turn off the heat, and let sit for 11 minutes.
- Transfer the eggs to an ice bath and cool completely.
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl. Set the whites on a serving tray.
- Mash the yolks until fine. Add mayonnaise, mustard, vinegar, salt, and black pepper. Stir until smooth.
- Spoon or pipe the filling into the egg white halves.
- Garnish with paprika and chopped chives or parsley.
- Chill for 15 to 20 minutes before serving.
Notes
- Use eggs that are a few days old for easier peeling.
- Mash the yolks well before adding the wet ingredients.
- Chill before serving for the best texture.
Find it online: https://slicesync.com/deviled-eggs-recipe/