Here’s a classic deviled eggs recipe — simple, creamy, and perfect for any gathering!
🥚 Classic Deviled Eggs Recipe
Servings: 12 halves (6 eggs)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
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: minced chives, dill, or pickle relish for extra flavor
Instructions:
Boil the Eggs:
Place eggs in a single layer in a saucepan and cover with water (about 1 inch above eggs).
Bring to a boil over high heat. Once boiling, cover, turn off heat, and let sit for 10-12 minutes.
Transfer eggs to an ice bath and cool for at least 5 minutes before peeling.
Prepare the Filling:
Peel the eggs and slice them in half lengthwise.
Carefully remove yolks and place in a bowl.
Mash yolks with a fork until crumbly.
Mix the Filling:
Add mayonnaise, mustard, vinegar/lemon juice, salt, and pepper.
Mix until smooth and creamy. Adjust seasoning to taste.
Fill the Egg Whites:
Spoon or pipe the yolk mixture into the egg white halves.
Garnish and Serve:
Sprinkle with paprika.
Optional: top with chives, dill, or a small slice of pickle.
🧊 Storage:
Store covered in the refrigerator for up to 2 days.