Classic Deviled Eggs
A timeless and easy-to-make appetizer, these classic deviled eggs are creamy, tangy, and perfect for any occasion. Made with simple ingredients like eggs, mayonnaise, and mustard, they’re a crowd-pleasing favorite.
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard (or yellow mustard)
- Salt and pepper to taste
- Paprika for garnish
- Optional: Fresh chives, hot sauce, or bacon bits for variation
Instructions
- Boil the Eggs: Place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, cover and remove from heat. Let sit for 10-12 minutes, then transfer to an ice bath to cool.Peel the Eggs: Gently crack and peel the eggs under cool running water.Prepare the Filling: Slice eggs in half lengthwise, remove yolks, and mash them in a bowl. Add mayonnaise, mustard, salt, and pepper, then mix until smooth.Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves.Garnish: Sprinkle with paprika and optional toppings like chives or bacon bits.Serve: Chill until ready to serve.
Notes
- For easier peeling, use eggs that are 7-10 days old.
- Add a splash of vinegar or hot sauce for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 2 days.