Classic Deviled Eggs Recipe

Deviled eggs are a timeless and crowd-pleasing appetizer perfect for any gathering or family meal. The combination of creamy egg yolk, mayonnaise, and mustard, topped with a sprinkle of paprika, makes them irresistibly delicious. Whether for a party, picnic, or a simple snack, these Classic Deviled Eggs are sure to be a hit. Here’s how you can make them.

Ingredients:

12 large eggs
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white vinegar or lemon juice
Salt and pepper to taste
Paprika for garnish
Fresh herbs (optional) for garnish (like parsley or chives)

Instructions:

Hard Boil the Eggs:
- Place the 12 large eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. Once the water starts boiling, cover the pot and reduce the heat. Let the eggs sit for 10-12 minutes to hard boil.
- Afterward, remove the eggs from the hot water and place them in a bowl of ice water to cool. Once they are cool, peel the eggs and slice them in half lengthwise.
Prepare the Filling:
- Remove the yolks from the halved eggs and place them in a mixing bowl. Mash the yolks with a fork until smooth.
- Add 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, and 1 teaspoon white vinegar or lemon juice to the yolks. Stir everything together until smooth. Season with salt and pepper to taste. Adjust the mayo or mustard if you prefer a creamier or tangier filling.
Fill the Egg Whites:
- Carefully spoon the yolk mixture back into the egg whites or use a piping bag for a more decorative presentation.
Garnish:
- Sprinkle the filled eggs with a bit of paprika for a mild spiciness and color. Optionally, garnish with fresh herbs like chopped parsley or chives for extra freshness.
Serve:
- Serve your Classic Deviled Eggs chilled and enjoy the creamy, tangy, and flavorful bites!

Thank you for checking out this recipe! Keep following for more delicious recipes and easy-to-make appetizers like these Deviled Eggs that are sure to impress at any event.