Classic Deviled Eggs
This classic deviled eggs recipe transforms hard-boiled eggs into a creamy, tangy treat, perfect for potlucks, picnics, or as an easy appetizer.
Ingredients
Main Ingredients
- 6 large large eggs Older eggs (5-7 days) are easier to peel.
- 3 tablespoons mayonnaise Substitute with plain Greek yogurt for a tangier, lighter filling.
- 1 teaspoon Dijon mustard Yellow mustard is also fine.
- 1 teaspoon white vinegar White wine or apple cider vinegar can be used.
- to taste Salt
- to taste Pepper
- Paprika for garnish
- Chives or parsley for garnish (optional)
Instructions
Cooking
- Place eggs in a single layer in a pot and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat.
- Remove the pot from heat, cover, and let the eggs sit for 12 minutes.
- Drain the hot water and immediately run cold water over the eggs or transfer them to an ice bath. Chill until cool to the touch (about 5 minutes).
Mixing
- Gently crack and peel the eggs. Slice each egg in half lengthwise and transfer yolks to a bowl. Arrange the whites on a plate or serving tray.
- Mash the yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir or whisk until smooth and creamy.
- Adjust seasoning to taste.
Assembly
- Spoon the yolk mixture into the egg white halves, or pipe it using a piping bag or a zip-top bag with the corner snipped.
- Sprinkle with paprika and top with chopped chives or parsley if desired. Serve chilled.
Notes
For extra creaminess, add an extra 1/2 tablespoon mayonnaise. For a dairy-free swap, use a vegan mayo. Best enjoyed chilled and within three days of preparation.