Description
These classic deviled eggs are a perfect appetizer for any gathering. Creamy, tangy, and topped with paprika, they are always a hit!
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
Instructions
- Hard boil the eggs: Place the eggs in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes.
- Cool the eggs: Transfer the eggs to an ice bath for 5 minutes to stop the cooking process.
- Peel the eggs: Carefully peel the eggs and rinse under cold water to remove any shell bits.
- Prepare the filling: Cut the eggs in half lengthwise and scoop out the yolks into a bowl. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish: Sprinkle with paprika before serving.
Notes
- For a little extra flavor, add chopped fresh herbs like chives or dill to the yolk mixture.
- You can prepare the filling ahead of time and store it in the fridge for up to 24 hours.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 70
- Sugar: 0
- Sodium: 65
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 1
- Fiber: 0
- Protein: 3
- Cholesterol: 63
Keywords: deviled eggs, classic deviled eggs, easy deviled eggs, appetizer, party food