Description
This classic deviled egg recipe is easy to make and a perfect appetizer for any gathering. Creamy, tangy, and topped with a sprinkle of paprika, these deviled eggs are sure to impress your guests!
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
- Chives or parsley for garnish (optional)
Instructions
- Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes.
- Transfer the eggs to an ice bath to cool for about 5 minutes. Once cool, peel the eggs and slice them in half lengthwise.
- In a bowl, scoop out the yolks and place them in a mixing bowl. Mash the yolks with a fork.
- Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with paprika and garnish with chives or parsley if desired.
- Serve immediately or refrigerate until ready to serve.
Notes
- For extra flavor, consider adding a dash of hot sauce or pickle relish to the yolk mixture.
- These deviled eggs can be made a few hours ahead of time and stored in the refrigerator.
Nutrition
- Calories: 70
- Sugar: 0
- Sodium: 60
- Fat: 6
- Carbohydrates: 1
- Fiber: 0
- Protein: 3
- Cholesterol: 70
Keywords: deviled egg recipe, classic deviled eggs, easy deviled eggs, appetizer recipe, party food