Deviled Eggs
Creamy and flavorful deviled eggs are a delightful appetizer perfect for any gathering, evoking nostalgia and offering endless variations.
Ingredients
Main Ingredients
- 6 large large eggs Fresher eggs are easier to peel.
- 3 tablespoons mayonnaise Use high-quality or homemade for best taste.
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- to taste salt and pepper
- Paprika for garnish
- Chives or parsley for garnish (optional)
Instructions
Preparation
- Hard boil the eggs by placing them in a pot and covering them with water. Bring the water to a boil over medium-high heat, then remove from heat, cover, and let sit for 12 minutes.
- Cool the eggs in ice water for a few minutes until they are easy to handle.
- Slice the eggs in half lengthwise and gently remove the yolks into a bowl.
- Mash the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture back into the halved egg whites.
- Sprinkle with paprika and garnish with chives or parsley if desired.
- Serve chilled. Place them on a platter and enjoy!
Notes
Deviled eggs can be prepared a day in advance. Store in an airtight container to keep fresh. Avoid freezing as texture may change.