Here’s a classic, foolproof Deviled Eggs recipe — creamy, tangy, and perfect for snacks, parties, or brunch.
Ingredients (makes 12 deviled eggs):
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (or yellow mustard)
- 1 teaspoon white vinegar or lemon juice
- Salt and pepper, to taste
- Paprika, for garnish
- Optional extras: finely chopped chives, dill, or a dash of hot sauce
Instructions:
1. Boil the eggs:
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil over medium-high heat.
- Once boiling, cover and remove from heat. Let sit 10–12 minutes.
- Transfer to a bowl of ice water to cool. Peel the eggs.
2. Prepare the filling:
- Slice eggs in half lengthwise and remove the yolks.
- Mash yolks in a bowl with mayonnaise, mustard, vinegar, salt, and pepper until smooth and creamy.
- Optional: Add a bit of hot sauce or herbs for extra flavor.
3. Fill the eggs:
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle with paprika for color.
- Garnish with herbs if desired.
4. Serve:
- Chill in the refrigerator at least 30 minutes before serving.
- Deviled eggs are best eaten within 1–2 days.
Tips for Perfect Deviled Eggs:
- Older eggs peel easier than fresh eggs.
- Use a piping bag or zip-top bag with the corner cut off for neat presentation.
- For extra flavor, try adding bacon bits, relish, or a small piece of pickle into the filling.
If you want, I can give a spicy or gourmet twist version of deviled eggs that takes them from classic to next-level flavor.
Do you want me to do that?
