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Classic Deviled Eggs
Traditional dish · American
A timeless appetizer featuring hard-boiled egg yolks mixed with creamy mayonnaise and mustard, piped back into the egg white halves, and garnished with paprika.
Ingredients
- Large Eggs6
- Mayonnaise1/4 cup
- Dijon Mustard1 teaspoon
- White Vinegar1/2 teaspoon
- Paprika1/4 teaspoon
- Saltto taste
- Black Pepperto taste
Steps
- 1
Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes.
- 2
Drain hot water and immediately fill the pan with ice water to stop the cooking. Let cool for 10 minutes.
- 3
Peel the cooled eggs and slice them in half lengthwise.
- 4
Scoop out the yolks into a small bowl.
- 5
Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, and white vinegar. Mix until well combined and creamy.
- 6
Season the yolk mixture with salt and pepper to taste.
- 7
Spoon or pipe the yolk mixture back into the egg white halves.
- 8
Sprinkle with paprika before serving.
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