Classic Deviled Eggs

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon white vinegar
• Salt and pepper to taste
• Paprika for garnish

Steps

1. 1 Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes.
2. 2 Transfer eggs to an ice bath and chill until cool enough to handle. Peel and cut in half lengthwise.
3. 3 Carefully scoop out yolks into a bowl and mash with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
4. 4 Spoon or pipe the mixture into egg white halves and sprinkle with paprika.
5. 5 Serve immediately or refrigerate until ready to serve.

Nutrition

Tips

• For easier peeling, use older eggs.
• Add a pinch of cayenne for a spicy kick.
• For extra flavor, mix in a bit of finely diced celery or chives.
• Make ahead and store in the fridge for up to 2 days.
• Ensure eggs reach an internal temperature of 160°F during cooking for safety.

Storage

Store deviled eggs in an airtight container in the fridge for up to 2 days. Do not freeze.

Serving Suggestions

• Pair with a fresh garden salad.
• Serve alongside crispy bacon for a hearty appetizer.
• Accompany with a crusty bread and butter platter.
• Add to a charcuterie board for variety.

FAQ