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Deviled Eggs

Creamy and nostalgic, these Deviled Eggs are a perfect snack for gatherings, combining simple ingredients into a delightful treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Fresh eggs are key; slightly aged eggs are easier to peel.
  • 1/4 cup mayonnaise Use for creaminess.
  • 1 teaspoon Dijon mustard Adds a subtle tang.
  • 1 teaspoon white vinegar Helps with peeling.
  • to taste Salt and pepper Adjust according to preference.
Garnish
  • to taste Paprika For garnish.

Method
 

Preparation
  1. Place the eggs in a pot and cover them with water. Bring to a boil, cover, and remove from heat. Let them sit for 12 minutes.
  2. Once cooled, peel the eggs and slice them in half lengthwise.
  3. Remove the yolks and place them in a bowl. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper.
  4. Spoon or pipe the creamy yolk mixture back into the egg whites.
  5. Sprinkle paprika on top for garnish.
  6. Serve chilled.

Notes

Deviled Eggs are best enjoyed fresh but can chill in the fridge for up to 2 days in an airtight container. For a spicier version, consider adding sriracha or jalapeños.