Classic Deviled Eggs

Here’s a classic and simple recipe for delicious deviled eggs that are perfect for parties, picnics, or as a tasty snack!

Classic Deviled Eggs Recipe

Ingredients:

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard (or yellow mustard)
• 1 teaspoon white vinegar (optional)
• Salt and pepper, to taste
• Paprika (for garnish)
• Fresh chives or parsley (optional, for garnish)

Instructions:

1. Boil the Eggs:
   • Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for 10-12 minutes.
2. Cool the Eggs:
   • After the time is up, transfer the eggs to a bowl of ice water. Let them cool for about 5-10 minutes to stop the cooking process and make peeling easier.
3. Peel the Eggs:
   • Once cooled, gently tap each egg on the counter to crack the shell, then peel under running water to help remove the shell more easily.
4. Prepare the Filling:
   • Slice the peeled eggs in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside.
5. Mix the Filling:
   • Mash the yolks with a fork. Add the mayonnaise, mustard, vinegar (if using), salt, and pepper. Mix until smooth and creamy. Adjust seasoning to taste.
6. Fill the Egg Whites:
   • Spoon or pipe the yolk mixture back into the hollowed egg whites. You can use a piping bag or a zip-top bag with the corner snipped off for a more decorative touch.
7. Garnish:
   • Sprinkle the deviled eggs with paprika for a pop of color and add chopped chives or parsley if desired.
8. Serve:
   • Arrange the deviled eggs on a platter and serve chilled or at room temperature.

Enjoy!

These classic deviled eggs are creamy, tangy, and packed with flavor. They’re sure to be a hit at any gathering!