Description
Classic deviled eggs made with a creamy, tangy filling—perfect as an appetizer or party snack.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, remove from heat and cover. Let sit for 10-12 minutes.
- Drain and transfer eggs to a bowl of ice water. Let cool for 5 minutes.
- Peel the eggs and slice them in half lengthwise.
- Remove yolks and place them in a bowl. Mash with a fork.
- Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks. Mix until smooth.
- Spoon or pipe the filling back into the egg whites.
- Sprinkle with paprika and serve.
Notes
- You can add a pinch of cayenne pepper or hot sauce for extra kick.
- Use a piping bag for a neater presentation.
- Make ahead and refrigerate for up to 24 hours.