Classic Deviled Eggs

Deviled Eggs are a timeless appetizer—simple, creamy, and tangy. Perfect for parties, picnics, or holiday gatherings, these eggs are stuffed with a flavorful mustard-mayo-yolk mixture and topped with a sprinkle of paprika. 🥚✨

🥣 Ingredients

6 large eggs
3 tablespoons mayonnaise
1 teaspoon yellow mustard
½ teaspoon white vinegar
Salt and black pepper, to taste
Paprika, for garnish
Optional: chopped chives or parsley for garnish

👩‍🍳 Instructions

1️⃣ Boil the Eggs

Place eggs in a saucepan and cover with cold water by 1 inch.
Bring to a boil over medium-high heat.
Once boiling, cover, remove from heat, and let sit 10–12 minutes.
Drain and transfer to a bowl of ice water to cool for 5 minutes.

2️⃣ Peel and Halve

Carefully peel the eggs.
Slice each egg lengthwise and remove yolks to a separate bowl.
Place egg whites on a serving platter.

3️⃣ Make the Filling

Mash yolks with a fork.
Add mayonnaise, mustard, vinegar, salt, and pepper.
Mix until smooth and creamy.

4️⃣ Fill the Egg Whites

Spoon or pipe the yolk mixture into the egg white halves.
Smooth or swirl for a decorative effect.

5️⃣ Garnish

Sprinkle with paprika.
Optionally top with chopped chives or parsley.

🍽️ Serving Ideas

Serve chilled on a platter.
Pair with crackers or fresh veggies.
Add bacon bits or smoked paprika for extra flavor.

⭐ Tips

✔ For perfect peeling, use slightly older eggs.
✔ Pipe the yolk mixture using a piping bag or zip-top bag with the corner cut for a professional look.
✔ Make a few hours ahead and refrigerate—the flavors meld beautifully.

If you want, I can also share:
🥚 Spicy Sriracha Deviled Eggs
🥓 Bacon & Cheddar Deviled Eggs (very popular twist)
🥗 Avocado Deviled Eggs (healthy variation).