Description
Classic deviled eggs creamy, tangy, and perfectly seasoned with mustard and paprika. A timeless appetizer that’s always a hit at parties, picnics, and family gatherings.
Ingredients
6 large eggs
3 tbsp mayonnaise
1 tsp yellow mustard
1/2 tsp white vinegar
1/8 tsp salt
1/8 tsp black pepper
Paprika, for garnish
Optional: chopped chives or dill for garnish
Instructions
1. Place eggs in a saucepan and cover with cold water.
2. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10–12 minutes.
3. Drain and transfer eggs to an ice bath for 5 minutes, then peel carefully.
4. Slice eggs in half lengthwise and remove yolks to a small bowl.
5. Mash yolks with a fork until smooth.
6. Add mayonnaise, mustard, vinegar, salt, and pepper; mix until creamy.
7. Spoon or pipe the yolk mixture back into the egg white halves.
8. Sprinkle with paprika and garnish with chives or dill if desired.
9. Chill until ready to serve.
Notes
For extra flavor, add a dash of hot sauce or a pinch of cayenne pepper.
Use Dijon mustard instead of yellow mustard for a bolder taste.
Deviled eggs can be made a day ahead — store covered in the fridge until serving.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 120
- Sugar: 0g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 190mg
Keywords: deviled eggs, classic appetizer, picnic food, Easter recipe, easy party snack