Description
Classic deviled eggs featuring a creamy and tangy filling, making them an ideal appetizer for parties, gatherings, and game day celebrations.
Ingredients
Eggs
- 6 large eggs
Filling
- 1/4 cup mayonnaise
- 1 teaspoon mustard
- 1 teaspoon vinegar
- Salt and black pepper to taste
Garnish
- Paprika for garnish
Instructions
- Boil the eggs: Place 6 large eggs in a pot and cover them completely with water. Bring the water to a rolling boil over medium-high heat, then immediately remove the pot from heat and cover it with a lid. Let the eggs sit covered for 10 to 12 minutes to cook through.
- Cool and peel the eggs: After the resting time, drain the hot water and transfer the eggs to a bowl of ice water or run under cold water until completely cooled. Gently peel the shells off each egg.
- Prepare the eggs for stuffing: Slice each peeled egg in half lengthwise. Carefully remove the yolks from the whites and place the yolks into a mixing bowl.
- Make the filling: Mash the yolks thoroughly with a fork, then add 1/4 cup mayonnaise, 1 teaspoon mustard, 1 teaspoon vinegar, salt, and black pepper to taste. Mix until smooth and creamy.
- Fill the egg whites: Using a spoon or a piping bag, spoon or pipe the yolk mixture evenly back into the hollowed egg white halves.
- Garnish and serve: Lightly sprinkle paprika over the filled eggs for color and extra flavor. Chill the deviled eggs before serving to enhance the taste and texture.
Notes
- Chill deviled eggs in the refrigerator for at least 30 minutes before serving for best flavor and texture.
- For a different twist, add pickle relish or a few dashes of hot sauce to the yolk mixture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
