Description
Classic Deviled Eggs are a timeless appetizer featuring creamy, tangy yolk filling made with mayonnaise, Dijon mustard, and vinegar, perfectly nestled in tender boiled egg whites. Garnished with paprika and optional toppings like chives, pickled jalapeños, or crispy bacon, they make a savory and crowd-pleasing starter for any occasion.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Garnish
- Paprika for garnish
- Optional toppings: chives, pickled jalapeños, crispy bacon
Instructions
- Boil the Eggs: Place eggs in a saucepan and cover them with cold water, ensuring the water is about 1 inch above the eggs. Bring the water to a boil over medium-high heat.
- Rest & Cool: Once the water boils, cover the saucepan, remove it from heat, and let the eggs sit undisturbed for 12 minutes. Transfer the eggs to an ice bath for at least 5 minutes to halt cooking and cool completely.
- Peel & Slice: Peel the cooled eggs under running water to make shell removal easier. Slice each egg in half lengthwise, carefully removing the yolks and placing them into a bowl.
- Make the Filling: Mash the yolks until smooth using a fork or a masher. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix thoroughly until the filling becomes creamy and homogeneous.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the hollowed egg white halves, evenly distributing the filling.
- Garnish & Serve: Sprinkle paprika over the filled eggs and add any optional toppings such as chives, pickled jalapeños, or crispy bacon if desired. For best flavor, refrigerate the deviled eggs for 20 minutes before serving.
Notes
- Using an ice bath immediately after boiling stops the cooking process and helps prevent overcooked yolks.
- Peeling eggs under running water makes shell removal easier and reduces damage to the egg whites.
- You can customize the filling by adjusting the amount of mustard or adding ingredients like relish or hot sauce.
- Store deviled eggs covered in the refrigerator and consume within 2 days for best freshness and safety.
