Here’s a complete guide for classic deviled eggs—creamy, tangy, and perfect as an appetizer or snack:
Deviled Eggs
Ingredients (6 servings – 12 halves)
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard (or yellow mustard)
- 1 tsp white vinegar or lemon juice
- Salt and black pepper to taste
- Paprika for garnish
- Optional: finely chopped chives, dill, or pickles
Instructions
- Boil the eggs
- Place eggs in a saucepan and cover with water.
- Bring to a boil, then reduce heat and simmer 9–12 minutes.
- Drain and transfer eggs to ice water for 5 minutes to cool.
- Peel and halve
- Gently peel the eggs and slice them lengthwise.
- Remove yolks and place them in a bowl.
- Make the filling
- Mash the yolks with a fork.
- Mix in mayonnaise, mustard, vinegar, salt, and pepper until smooth and creamy.
- Fill the egg whites
- Spoon or pipe the yolk mixture into the egg white halves.
- Sprinkle with paprika for color and extra flavor.
- Chill and serve
- Refrigerate at least 30 minutes before serving for best flavor.
Tips & Variations
- Spicy: Add a dash of hot sauce or cayenne pepper to the filling.
- Herbed: Mix in finely chopped dill, parsley, or chives.
- Bacon lovers: Add crumbled crispy bacon on top.
- Avocado deviled eggs: Replace half the mayo with mashed avocado for a creamy twist.
If you want, I can also give a “gourmet deviled eggs” version with a unique flavor combo like Sriracha or smoked paprika for a party-ready presentation 😏.
Do you want me to do that?
