Classic Deviled Eggs
Deliciously creamy deviled eggs that make a perfect appetizer for any gathering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 halves (6 servings)
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon vinegar (white or apple cider)
- Salt and pepper, to taste
- Paprika, for garnish
- Fresh herbs (optional, for garnish)
Instructions
- Place the eggs in a pot of cold water—enough to cover them by an inch.
- Bring the water to a boil over medium heat.
- Turn off the heat, cover the pot, and let it sit for about 12 minutes.
- Transfer the eggs to an ice bath to cool for 5 minutes.
- Crack the eggs and peel them under running water.
- Slice the eggs in half lengthwise and remove the yolks.
- Mash the yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with paprika and fresh herbs before serving.
Notes
For easier peeling, use slightly older eggs. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Find it online: https://www.wholesomeeasy.com/best-classic-deviled-eggs-recipe/