Here’s a simple, classic deviled eggs recipe — creamy, tangy, and perfect as an appetizer 🥚✨
🥚 Classic Deviled Eggs (Makes 12 halves)
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp yellow mustard
- 1 tsp white vinegar (or lemon juice)
- Salt & pepper to taste
- Paprika for garnish
Instructions
1️⃣ Boil the Eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil over medium-high heat.
- Once boiling, cover, remove from heat, and let sit 10–12 minutes.
- Drain and transfer eggs to an ice bath to cool completely.
2️⃣ Peel and Halve
- Peel the eggs and slice them in half lengthwise.
- Carefully remove yolks and place them in a bowl.
3️⃣ Make Filling
- Mash yolks with a fork.
- Mix in mayonnaise, mustard, vinegar, salt, and pepper until smooth.
4️⃣ Fill the Egg Whites
- Spoon the yolk mixture into the egg white halves, or pipe using a piping bag for a fancier look.
5️⃣ Garnish and Serve
- Sprinkle with paprika.
- Optional: garnish with chopped chives or parsley.
💡 Tips
- For extra creamy yolks, add 1 tsp of sour cream or cream cheese.
- For a bit of tang, add a dash of pickle juice or Dijon mustard.
- Make ahead: Prepare filling and assemble eggs a few hours before serving, keep chilled.
If you want, I can also give you a spicy or gourmet deviled egg variation — like bacon, avocado, or Sriracha.
Do you want me to do that?
