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 the 6 large eggs in a pot and cover them completely with water. Bring the water to a boil over medium-high heat.
- Cook and rest: Once boiling, remove the pot from heat, cover it with a lid, and let the eggs sit in the hot water for 10–12 minutes to cook thoroughly.
- Cool and peel: After cooking, cool the eggs under cold running water or in an ice bath to make peeling easier. Peel the shells off each egg carefully.
- Slice eggs: Slice each peeled egg in half lengthwise, creating two halves for a total of 12.
- Prepare the filling: Gently remove the yolks from the egg halves and place them in a mixing bowl. Mash the yolks thoroughly with mayonnaise, mustard, vinegar, salt, and black pepper until smooth and creamy.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the hollowed egg white halves evenly.
- Garnish and serve: Sprinkle paprika evenly on top of the filled eggs for color and flavor. Chill the eggs before serving for enhanced taste.
Notes
- Chill the deviled eggs before serving to enhance flavor and texture.
- For a twist, add pickle relish or a dash of hot sauce to the yolk mixture to customize the taste.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
