Here’s a classic, creamy deviled egg recipe—perfect as an appetizer or snack:
🥚 Classic Deviled Eggs
Ingredients (6 servings / 12 halves)
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar or lemon juice
- Salt & pepper, to taste
- Paprika, for garnish
Optional extras:
- Finely chopped chives or parsley
- A pinch of cayenne for heat
- Pickle relish for sweetness
🔥 Instructions
1. Boil the eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a rolling boil over medium-high heat.
- Once boiling, remove from heat, cover, and let sit 10–12 minutes.
2. Cool and peel
- Transfer eggs to an ice bath for 5 minutes to stop cooking.
- Gently peel the shells.
3. Prepare the filling
- Slice eggs in half lengthwise.
- Scoop out yolks into a bowl.
- Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Taste and adjust seasoning.
4. Fill the eggs
- Spoon or pipe the yolk mixture back into the egg whites.
5. Garnish
- Sprinkle paprika on top for color.
- Add optional chives, parsley, or a dash of cayenne.
⭐ Tips for Perfect Deviled Eggs
- Freshness: Eggs 1–2 weeks old peel easier than super fresh eggs.
- Piping: Use a piping bag or zip-top bag with the corner snipped for fancy presentation.
- Make ahead: Can be made up to 1 day in advance; store covered in the fridge.
If you want, I can give you 5 creative variations like bacon-cheddar, avocado, or sriracha deviled eggs. Do you want me to do that?
