Description
Creamy and tangy deviled eggs are the perfect appetizer for parties, picnics, or holiday gatherings. This classic deviled egg recipe features a smooth yolk filling with mayonnaise, Dijon mustard, and a hint of vinegar for a deliciously balanced flavor. Garnished with paprika and customizable with toppings like bacon, jalapeños, or fresh herbs, these bite-sized delights are always a crowd-pleaser.
Ingredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
Paprika for garnish
Optional toppings: chives, pickled jalapeños, crispy bacon
Instructions
- Boil the Eggs: Place eggs in a saucepan and cover with cold water (about 1 inch above the eggs). Bring to a boil over medium-high heat.
- Rest & Cool: Once boiling, cover, remove from heat, and let sit for 12 minutes. Transfer eggs to an ice bath for at least 5 minutes to cool.
- Peel & Slice: Peel the eggs under running water and slice them in half lengthwise. Remove yolks and place them in a bowl.
- Make the Filling: Mash the yolks until smooth. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until creamy and well combined.
- Fill the Egg Whites: Spoon or pipe the yolk mixture into the egg whites.
- Garnish & Serve: Sprinkle with paprika and add optional toppings. Refrigerate for 20 minutes before serving.
Notes
Make-Ahead Tip: Store egg whites and filling separately in the fridge for up to a day. Assemble before serving.
Texture Fix: If the filling is too runny, add less vinegar or mayonnaise.
Easy Peeling Tip: An ice bath and peeling under running water help remove shells easily.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 12 deviled egg halves
- Calories: 85 kcal
