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Classic Deviled Eggs

Classic deviled eggs are a delightful appetizer with a creamy filling and a hint of tanginess, perfect for any gathering or as a snack.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar or lemon juice
  • to taste Salt
  • to taste black pepper
  • Paprika, for garnish
  • optional finely chopped chives

Method
 

Cooking Eggs
  1. Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then cover, turn off the heat, and let sit for 10–12 minutes.
  2. Drain the hot water and transfer eggs to an ice bath. Let cool completely, then peel.
Preparing the Filling
  1. Slice eggs in half lengthwise and remove yolks into a small bowl.
  2. Mash the yolks with mayonnaise, mustard, vinegar or lemon juice, salt, and pepper until smooth and creamy.
Assembling Deviled Eggs
  1. Pipe or spoon the yolk mixture back into the egg white halves.
  2. Sprinkle with paprika and chives before serving.

Notes

To store, keep in an airtight container in the refrigerator for about 2 to 3 days. For easier peeling, use eggs that are a few days old.