Classic Deviled Eggs
These classic deviled eggs are a timeless appetizer, combining a creamy filling with a hint of mustard and a sprinkle of paprika. Simple to prepare and always a crowd‑pleaser, they’re ideal for brunches, parties, or a quick snack.
Instructions
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Place the eggs in a pot, cover with cold water, and bring to a boil. Once boiling, reduce heat and simmer for a few minutes.
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Transfer the boiled eggs to a bowl of ice water (or a mixture of ice cubes and water) to cool completely.
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Peel the cooled eggs and slice each in half lengthwise, removing the yolks into a mixing bowl.
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Mash the yolks and stir in mayonnaise, Dijon mustard, white vinegar, kosher salt, and black pepper until smooth.
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Fill a pastry bag (or a spoon) with the yolk mixture and pipe or spoon it back into the egg white halves.
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Garnish each deviled egg with a pinch of paprika and a sprinkle of chopped chives before serving.
Tips
For a smoother filling, use a food processor to blend the yolk mixture. Chill the filled eggs for at least 15 minutes for best flavor.
Video
“How to Make Deviled Eggs (4 Flavorful Recipes!)” by Jessica Gavin, watch on YouTube.
About this recipe
The eggs are boiled, chilled, and peeled before being halved and filled with a smooth yolk mixture. The filling balances richness from mayonnaise with the tang of Dijon mustard and white vinegar, finished with a dash of kosher salt and black pepper. A light garnish of paprika and chopped chives adds color and a subtle bite.
Serve the deviled eggs chilled on a platter, either as a starter or alongside salads and sandwiches. They keep well refrigerated, making them a handy make‑ahead option for any occasion.
