Description
These classic deviled eggs are a delicious appetizer that is easy to make and always a crowd-pleaser. Perfect for parties, picnics, or holiday gatherings.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
- Chopped chives or parsley for garnish (optional)
Instructions
- Place eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat.
- Once boiling, remove from heat, cover, and let sit for 12 minutes.
- Transfer eggs to an ice bath to cool for 5 minutes, then peel under running water.
- Cut the eggs in half lengthwise and remove the yolks, placing 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 whites.
- Sprinkle with paprika and chopped chives or parsley if desired.
- Serve immediately or refrigerate until ready to serve.
Notes
- For extra flavor, add a dash of hot sauce or a pinch of cayenne pepper to the yolk mixture.
- These deviled eggs can be made a few hours in advance and stored in the refrigerator.
- Category: Appetizer
- Cuisine: American
Keywords: deviled eggs, classic deviled eggs, easy deviled eggs, appetizer recipe