Description
A classic recipe for creamy and tangy deviled eggs, perfect for gatherings and picnics.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
- Fresh herbs (optional)
Instructions
- Place the eggs in a pot and cover them with cold water.
- Bring the water to a boil over medium-high heat.
- Turn off the heat, cover the pot, and let the eggs sit for 12 minutes.
- Transfer the eggs to a bowl of cold water and let them cool completely.
- Peel the eggs and cut each one in half lengthwise.
- Remove the yolks and place them in a bowl.
- Mash the yolks with mayonnaise until mostly smooth.
- Stir in Dijon mustard and white vinegar until well combined.
- Season the yolk mixture with salt and pepper to taste.
- Spoon or pipe the yolk mixture back into the egg whites.
- Lightly sprinkle paprika over the filled eggs.
- Garnish with chopped fresh herbs if desired and serve.
Notes
Store deviled eggs in an airtight container in the refrigerator for up to 2 days. For best flavor, prepare the yolks and egg whites separately and assemble shortly before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American