Description
Classic deviled eggs made with creamy yolk filling seasoned with mustard and mayonnaise—perfect as a party appetizer or picnic snack.
Ingredients
- 6 large eggs
- 3 Tbsp mayonnaise
- 1 tsp yellow mustard (or Dijon)
- ½ tsp white vinegar or lemon juice
- Salt and black pepper, to taste
- Paprika, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, turn off heat, and let sit for 10–12 minutes.
- Drain and transfer eggs to an ice bath to cool for 5 minutes. Peel and halve lengthwise.
- Gently remove yolks and place them in a bowl. Mash with a fork until smooth.
- Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle with paprika before serving. Serve chilled.
Notes
- For easiest peeling, use eggs that are 7–10 days old.
- Use a piping bag for a neater presentation.
- Customize with mix-ins like relish, chives, or hot sauce.
- Make ahead and refrigerate for up to 2 days before serving.