Description
Classic Deviled Eggs—creamy, tangy, and perfectly seasoned. An easy, crowd-pleasing appetizer for holidays, picnics, and potlucks!
Ingredients
Eggs:
6 large eggs
Filling:
3 tablespoons mayonnaise
1 teaspoon yellow mustard
½ teaspoon white vinegar
⅛ teaspoon salt
⅛ teaspoon black pepper
Instructions
Boil the Eggs: Place the eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 10–12 minutes. Transfer to ice water to cool.
Prepare the Filling: Peel the eggs, slice in half, and remove yolks. Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
Fill the Eggs: Spoon or pipe yolk mixture back into egg whites. Sprinkle with paprika before serving.
Notes
Add a pinch of garlic powder or swap yellow mustard for Dijon for a flavor twist.
These can be made a day ahead and kept chilled.